Feedback: Irish red featuring rye ("Eirye")

I was thinking of making a sessionable Irish red, but I'm also interested in making a beer with substantial rye character. Although I love Irish reds, they can be a bit subtle for some people. I figured rye was a way to up the ante slightly on the flavor without messing with the color, hop character/bitterness, gravity, etc.

The other slight oddity is the choice of using California lager yeast. I'd like to keep this cool and suppress esters, and the BJCP notes point out that some examples do use lager yeast. I've never brewed a lager before, and I thought this would be a good chance.

So please let me know what you think. I've never brewed an Irish red before, but I looked at the BJCP guidelines and some recipes here.

link: http://www.brewtoad.com/recipes/eirye-irish-red-rye-ale

VITALS:
1.049 FG, 1.014 FG; 4.7% ABV
25 IBU
12 SRM

GRAIN BILL:
5 lbs Maris Otter
2 lbs rye malt
1 lb flaked rye
8 oz melanoidin
8 oz crystal 40L
4 oz crystal 100L
1 oz roasted barley

MASH:
brief protein rest @ 130F (10 mins); mash at 152F for 60 mins; mash out @ 170F and collect wort

BOIL:
60 minutes: 1.5 oz Goldings pellet (4.5% AA)

Ferment with California lager yeast in the low 60s.