Crystal malts for a Red Rye IPA?

[DisraeliEers]

So here's my plan for my Red Rye IPA. I'm not sure if I'm using too much C120 but I'd like to use a few to try and layer some malt flavors while trying not to make a big-bodied beer. I'd like some nice amber characteristic but afraid the C120 might lend a bit too much roast.

6 gal final @ 77% efficiency

9 lb - 2-Row (66.1%)
2.5 lb - Rye (18.3%)
8 oz - Crystal 40L (3.7%)
8 oz - Crystal 80L (3.7%)
8 oz - Crystal 120L (3.7%)
8 oz - Flaked Barley (3.7%) - for head retention
2 oz - Roasted Barley (0.9%) - for color, but might be unnecessary with 8oz C120

Mash @ 152
60min Boil

0.5 oz - Simcoe @ 60 (20.4 IBU)
1.0 oz - Simcoe @ 30 (31.3 IBU)
1.0 oz - Simcoe @ 15 (20.2 IBU)
1.5 oz - Simcoe @ 0 (0 IBU)
1.0 oz - Simcoe dry hop @ 7 days

WLP001 w/starter

SG - 1.064
FG - 1.013
IBU - 72
SRM - 17

Thanks for any feedback!

 

[Yooper]

I like it! You won't need the flaked barley for head retention, and it makes a hazy beer so it won't be as clear and 'red' colored if you use it, but it won't really hurt any. I would leave that out.

Crystal 120L doesn't taste roasty. It as a burnt raisin/toffee flavor to it.

 

[DisraeliEers]

Thanks...that's just the news I was hoping for.