Need your diagnosis on very malty flavour flaw in Lager.

I need your opinion on a lager I just did:

Basic Info
recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 22.89 L
Measured OG: 1.045 SG
Estimated Color: 3.3 SRM
Estimated IBU: 10.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
7.00 lb Am. 2row Malt (2.0 SRM) Grain 70.00 %
3.00 lb Rice, Flaked (1.0 SRM) Grain 30.00 %
0.29 oz Cascade [7.40 %] (60 min) Hops 6.7 IBU
0.19 oz Cascade [7.40 %] (30 min) Hops 3.8 IBU
0.50 oz Santiam [4.50 %] (0 min) (Aroma Hop-SteepHops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.20 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs American Lager (Wyeast Labs #2035) [StarteYeast-Lager


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 10.00 lb
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Double Infusion, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 8.52 L of water at 55.6 C 50.0 C
90 min Saccrification Add 7.58 L of water at 86.7 C 65.6 C

Meausured FG: 1.009

Notes:
------.
Use parboiled rice (minute rice). Use a yeast starter - 1.5 liters saturated with yeast.

The only odd thing I did was I fermented it at a slightly higher temp than I would have liked -around 14 celcius (the weather was not cooperating)

I find now at about 4 weeks it tastes very malty - not bad but not a light lager.

Why so malty?
is the the original malt
is it the higher temp of fermentation

I don't see how a beer with 70% domestic malt and 30% rice could ever be too malty. The one thing that sticks out is the hop IBU. At 10.5 you are probably less than the rate in a BMC brew which is at or below the threshold of human taste. The beer probably tastes on the sweet side because there aren't quite enough hops to balance with the malt.

+1 to BigEd. It's the low IBUs.

It's not just the IBUs, it's the IBU:ABV ratio. Your OG and ABV are more in line with a regular American Lager, but the IBUs are too low for that style. That would make the malt stand out more.

The higher fermentation temperature probably added some fruity flavors, which would also increase your perception of the malt level.

You might consider using a hop tea to increase the IBU by 5-10.

How do you do hop tea?