View attachment 10288
I copied and pasted the recipe above my text because it's easier to look at it while I "talk". I'm old, so that's my excuse.
Anyway- a couple of things. It's a good start on a malty pale ale, with the maris otter. I'd look at the amounts of victory and caramel malt. Generally, you want less than about 10% (I like 7%) of a crystal malt as to not have the beer be cloying. You can go much higher in an American amber, but then you'll bitter it more heavily as well. So think about your goal and the flavor you're looking for. 10% is good, if you get rid of the victory malt.
Speaking of victory malt, I love the toastiness it brings to the beer. But you want much, much less of it! It helps with a dry finish and is great is very small amounts in pale ales. As much as 2-5% is plenty, and even 5% is pushing it to my taste.
In your recipe, you have only 75% base malt. That's really unusual, and I'd go with at least 85% base malt. So, maybe 88% marris otter, 8% caramel/crystal malt and 4% victory if you really love victory malt. Or, 90% base malt, 7-8% crystal/caramel malt and 2-3% victory malt.
For hops, simplify the addition. For bittering hops, skip the 40 minute addition (it doesn't do anything there, except contribute bitterness, and you'll get more out of them at 60 minutes) and all all of the bittering hops at one addition at 60 minutes. You can add them at 15/5/0 if you want, but I"d probably increase the 0 addition. Also, consider dryhopping this batch. You say you can't but I can't imagine why- it involves adding hops to the fermenter after fermentation slows/stops.