My opinion is that is way too much crystal malt for an IPA. I would cut it down to 5% total or so and it may not hurt to simplify and only use one type of crystal malt. The oats I would either remove entirely or up the amount to twice as much.

If it was me I would go with something like:
10.5 lb two row - 82%
1.5 lb flaked oats - 12%
0.4 lb Crystal 40 - 3%
0.4 lb Caramunich I - 3%

That will change the color significantly. If you are shooting for Ruby colored you will need to get closer to 15 SRM in my experience. I would use a small amount of huskless roasted malt to get there. Just my two cents...

 

Or take out either crystal their both 40 lovibond it looks and use some dark crystal malt like weyermann special W or dingermans special B or Bries also do a dark crystal. Use this to bring up colour it'll add more malt complexity like burnt caramel / raisins. Remember if you drop the oats you may loose some of that round creamy mouthfeel and the beer may thin out a bit. Maybe mash high to keep the body if dropping the oats.

I'm sure Ruby will stay put for this one!

 

I am not a fan of German caramunich in Citrus IPA so i would drop that and swap the c40 for c60 with amount adjusted to the color you are looking for. This would simplify the flavors which would work well with a single hop beer. Crystal doesn't usually go in a IPA however sometimes it can and in this case I think with the oats the recipe would stand well with a malty caramel finish to accent the amount of citra you have there. My 2 cents.

 

As far as 2 row vs. Marris otter, it really depends on what your looking for. MO usually has a richer flavor to it as it is kilned to a slightly darker color. Some people want that in a pale ale, others think it gets in the way of the hops.

I'm in the same boat as others have been regarding the c 40 and caramunich. Not sure what your getting with 2 caramel malts of the same color. Maybe drop both and use less of c80?

 

Have a look at this:
https://www.brewersfriend.com/homebrew/recipe/view/601750/bloodworks-orange-clone
That was a killer beer and the blood orange puree lent a nice red-orange tint. The C-40 is definitely useful. I don't find a lot of grapefruit in Citra but there's some there. It's perfect in this particular beer.
This is a hop I've been wanting to try specifically for big grapefruit flavor... https://www.yakimavalleyhops.com/Experimental_p/hopsexpgrapefruit3-2017crop.htm

 

Hell yeah baby that looks tidy simple but effective I hope it's a winner

 

Looks like a good beer, if not ruby colored. Should taste good though.

 

The IBU's are strong in this one!

 

I like it, I like it a lot!
Simple yet enough different flavors in there for a solid beer.
The C 80 will be diff than the 40 or caramunich flavor but should do what you need as a coloring and touch of maltyness addition.

 

Pretty simple implementation but, for me at least, the cost of puree makes it an unattractive option. I've been wanting to re-brew that beer using concentrated OJ and Grapefruit juice combined to see what the flavor profile would be like.

 

Not sure, but you might want to be careful with the black malt, or at least at that amount. As I recall, too much can yield a “cloying” flavor.

 

At 1.5% black malt I think you will be fine. I use carafa special all the time for color adjustment and would rarely know it's there. Not a huge fan but New Belgium uses black malt all the time in their hoppy beers. I have seen some of the grains for their beers listed as Pale Ale and Black Malt only...

 

I don't think so unless you're making an Amber. Special B will add color as well as including some Munich in your bill. I get the color of the beer you show all the time and have never used anything darker than Special B. Just a small percentage of C-40or Victory will get you into that color range.
Don't try to get color at the expense of flavor.

 

Use debittered black malt for less flavor, just color. People do it all the time, with no problem. It still has some flavor, but not nearly as much as regular black malt.