Agree with a lot of suggestions above, especially the MO base malt.
I was just going to add that what you brewed will taste better given some age. Even my lower gravity Irish Dry Stout that just kicked tasted far better after it smoothed out in keg for a few weeks.
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1: Empty #2: Empty #3: Cab MerMarqeNac Wine
Kegged: Mugged a Monk Paters
Bottles: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA