Looking at the ingredients, there is a lot of caramel malt in that beer. I agree with Dave’s suggestion trying to dry out the beer with table sugar.
You may also add some Gypsum: 1-2 tsp. To the boil to accentuate the hops.
If you want a more west coast amber, I would suggest more hops. Keep their bittering addition (likely at 60 minutes). Move the rest of their hops to 1 minute boil. Then add some whirlpool and dry hops. Maybe 1-2 ounce of each. I would pick an American C-hop for the late additions (Cascade, Chinook, Centennial).