I would swap out the crystal 120 for something lighter, like crystal 40. Crystal 120 has more of the prune-like flavors than the lighter crystal malts, and seems like it might be too heavy handed for an Irish Red.
I might also reduce the grain bill a bit. If you get 70% efficiency you'll be at the edge of the range for ABV%. I like my Irish Reds in the 5.2-5.5% range. Your recipe is more like 6%+.
I also question the inclusion of the Vienna malt. Not sure that this is needed, or adds to the recipe.
If you assume 70% efficiency, then I would do the following grain bill -
9.5lb Marris Otter
0.5lb Roasted Barley
0.5lb Crystal 40
If you typically have lower efficiency I would make up for it with additional Marris Otter.
I like keeping grain bills as simple as possible. The extra Crystal 40 will keep the SRM in line with the style, and I think the flavor of c40 is more in line with an Irish Red than c120.
I'm also assuming the Willamette is included because it is supposed to be related to EKG. I'd go with all EKG if that is an option, otherwise I think your hop schedule looks good.
I haven't had a good Irish Red in a while. This is making me think of brewing one too.