Yeah, that is a lot of crystal malt. The beer does have a lot of caramel flavor, along with milk creaminess and vanilla. I did like the idea of caramelizing sugar, as the BYO recipe had that Mike C-Z posted. But I'd doubt they caramelize a bunch of sugar for beer sold on a commercial scale, and I wanted to try to get close to the original flavor. Depending on how this batch turns out, I may revisit the caramelized sugar idea.
I do like the idea of mixing up the crystal malts. As you suggested, a mix of 80, 120, and 150 would give it a little more complexity and depth. Unfortunately, I had already started brewing when I saw your post.
I will say, though, that the wort smelled amazing. I hit an OG of 1.100, and managed to keep my mash temperature very close to the desired temp of 156 despite the cold weather yesterday. It started bubbling within about 2 hours, and was vigorously fermenting away this morning. I'm really looking forward to seeing how this turns out.
On Tap: IPA
Lagering: Kolsch, Dusseldorf Alt
Fermenting: APA, Belgian Blonde
Waiting on approval to serve at Heritage Festival: IPA, Kolsch, Dusseldorf Alt