If it's the "red" malt character you're after, I think ditching the chocolate is wise, but I would increase the 60-80 L crystal over the 120L. To me, the 60-80 are the "red" grains that matter.
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Also when did you put your LME in the beer? Adding LME at the end of the boil will have huge positive effects on your beer. We are currently validating in store putting LME in after the boil. Since you only need to sanitize it, our theory is that if we keep it above 160F for 15 minutes we will be fine. So far we have had luck at keeping LME above 180 for 30 minutes with no problem. Just some food for thought.