If you wanted to make a DIPA, you are pretty close. For the record, I am a big fan of Munich in my IPAs, I think it adds a more complex malt flavor without the sweetness of crystal malts.
You do seem a little short on grain. Assuming 75% efficiency you should be around 1.060 for a 5 gallon batch. I'd add a pound of table sugar. This will boost your gravity by ~8 points and it will dry out the beer, which is appropriate for a DIPA.
Those hops are definitely suitable for a big American DIPA. What yeast do you plan to use?