Another update in case I can help a fellow newbie brewer from some mistakes (although nothing quite teaches you a lesson like a mistake)
1. Have cut right back on the crystal malts. Now they only make up around 5 or 6%. I can't describe the flavour overuse caused, but it was a weird dirty thang
2. Kettle Hopping at flameout mostly - seems to impart way more flavour to the wort while still being bitter enough. Note: I no-chill
3. Dry hopping at high krausen as this seems to also add to the flavour and aroma than after fermentation
4. Getting a second gas bottle as the first will always run out just at the most inconvenient time
Next steps for me is yeast washing and starters and just some overall recipe tuning.