I got a response from Tim Ogden, who developed the recipe.
Sorry for the delayed response.
Homebrewing has always been about experimentation to me, this is where the most learning comes. Recipes are only a part of the equation. So I will give you the complete concept and hope you find a playground to work with to make a beer you very much enjoy.
The OG of this beer falls in the dead zone in the world beer cup guidelines between American Amber and Imperial Red/ Amber. The IBUs land squarely in the center of the imperial style. The Hops are American, with a clean bittering hop, grassy floral hops at 30 minutes, dank and tropical hops at whirlpool, and heavy amounts between 30 and wp. Most of the IBUs are from late hopping. Also dry hopped with citra.
The grist uses 2 row barley and heavy amounts of munich and Vienna malt, a clean caramel 60L, and some chocolate for color. I boil 90 minutes to develop color.
Ferment on the cool side with an English ale yeast, and aerate modestly.
I hope you find this info useful, both in brewing a beer you are proud of and in honing your skills in recipe formulation. Please feel free to contact me with any further questions.