Yeah you are under pitched, at 23.75 Plato you only pitch .43M/mL/P or ~300 Billion cells total depending on how fresh the yeast was.
Mr. Malty says that you have around 20 Billion cells per gram and nowhere to my knowledge does that get supported, studies done show per gram on a variety of yeast strains are pretty inconsistent. 8-18 billion per gram on dry yeast based on a number of factors.
***from: Van Den Berg, S., & Van Landschoot, A. (2003). Practical use of dried yeasts in the brewing industry. CEREVISIA, 28(3), 25-30 (Table 1).***
You should have made a slurry off of those 3 packets, and allowed them to go bananas in a starter at about 2L ~12.5P or 1.050 SG Then you would have hit a reasonable to target pitch rate. You should be able to pitch some more yeast on your beer. You may want to rack to a secondary and really re-energize you wort with some nutrients with your second pitch. Only if you have reason to suspect there is dead yeast flavors in your beer should you go to a secondary. (Or some other reason that someone else could speculate.)
Oh, and seriously pick up the habit of using starters. It has helped me out, hopefully it will help you out.