I'm sure that beer would be tasty, as is. But it's really more of an APA on the darker side of the SRM range. I would add some chocolate malt, maybe some dark Munich too. You want some darker, maltier flavors in there. At least, that's how I like my AAAs.
Search for Jamil's Evil Twin recipe; it's pretty much a perfect example of an AAA. I've got it on tap right now.
I was toying with adding a little chocolate last night but wasn't sure if it would muck up the flavor profile. Maybe i will do a 10 gallon batch and steep the chocolate on the side and do one with and one without just to see which is better. It will give me a great excuse to brew 10 gallons
I think that's a great idea. Then you can better tailor future recipes to your own tastes.
I use about 2 oz of chocolate malt in my American Amber and I think it really adds a touch of complexity to the flavour and certainly it adds a nice colour. I wouldn't make mine without it. But, if you only want the colour, just add it at the end when you start to lauter. You'll get a nice colour addition without the flavour but like I said, I really like the flavour. Mine is simpler, just 2-row, C-45 and chocolate. I've also subbed out half the chocolate and added C120 in its place and it was nice, more raisin/prune characteristics which I liked but may not be "to style".