I'd keep the batch size the same, cut the crystal back to 5 or 6 oz and add a 1lb of DME - that should get you close to 6% ABV with good balance. This is actually a great use for DME.
For hops I'd use half an ounce of Centennial at the start of your boil (60 minutes) and a half ounce of each at flameout. A Whirlpool/Hopstand might be good here. For dry hops, maybe an ounce of Centennial and the other half ounce of Cascade.
Assuming Chico yeast with a mash temp around 152, that should get you in the neighborhood of 1.056 - 1.012, 6% ABV, 65 IBUs.