I love the idea of a German IPA, have kicked it around myself. As bobbrews put it above, this recipe looks more like a pale ale. Don't be afraid of the hops, boost em up and take into account how mild most German hops are. Without running the #s it looks like you could make the 60 min addition a full ounce, perhaps 1.25 or so ounces. Then double the 15 and 5 minute additions along with a couple ounces of Hallertau or Tradition hops dry-hopped for 3-5 days. But that's just my opinion... which you asked for!
Would like to know what you decide on and how it turns out. Good luck!