Personally, I detest Rogue beers because of all the crystal malt.
Well, chumster, I would hazzard a guess that you are in the minority.
The point I was getting at is, that much crystal is not necessarily a bad thing. I would think Rogue gets away with it because of the high attenuation of their Pacman yeast. And to relate this to the topic, consider that one of the parameters for an alt is high attenuation. Along the lines of 80% I do believe. Low temp and a longer mash will aid in attenuation for an alt along with a healthy pitching rate. Mine have always ended up in the range of 77-82% AA.
Now with that said, I rarely use any more than 5 to 10% crystal in my alt grist bills, if at all. My favorite recipe continues to be 100% Munich malt, (with just a touch of carafa to get the colour right), all Spalt hops and Wyeast 1007. It is delicious!