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: Border Crossing Vienna II #2: Empty
Secondary #1: Blackberry Rhubarb wine #2: Empty #3: Empty
Kegged: Dusseldorf Altbier II
Bottles: Big 50 Barleywine, Framboise Lambic, Russian Imperial Stout, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA, 2 Hearts IPA, Pumpkin Ale, RIS, Pre-Prohibition Lager