My personal opinion is that the amber ale you started with is still too much of an influence on the beer. I’d approach it from the other direction and start with a classic IPA foundation which I’d try to make redder and maltier within reason. I’d expect the tasters eyes to affect their perception of the flavor so I’d make it red, but not noticeably sweet or toasty. A few decades ago American IPAs used high ratios of crystal and that approach is going to come off as a nice red IPA to today’s beer drinker with just a little adjustment.
To me, that means no pale chocolate (dark chocolate might work in moderation but pale chocolate is going to make a statement here - possibly too much of one for me with this style). It might also mean no Munich since the Maris Otter will do its thing just fine without it (red IPAs with Munich probably are built around neutral pale US 2-row). I’d start with the Marris Otter, and 8-12 ounces of crystal (40? 80? a blend?) I’d remove the chocolate (and possibly the Munich) and I’d adjust the color with however many ounces of steeped roasted barley the color calculator gives you - probably just 2 oz.
That’d give me a clear starting point for my first time with the recipe. I like the hops for this recipe as you have them but I’d be looking to find a way to make my IPA ruby red and malty without going too far, rather than how to make my amber ale more hoppy.
by the way, the recipe search has really useful stats on the most common ingredients in a style. I’d browse that, but keep in mind it won’t provide useful guidance until you open several example recipes. For example, a lot of red ale recipes might use ingredients A and B but as alternatives, rather than together.
Good luck and let us know how it goes!
