10% aromatic malt is quite a lot. I'd probably go with 5% or so, and increase the base malt.
I've never used apollo hops, so I can't comment on the flavor impact. I haven't heard that they are very good in late additions, but if you like them that is fine. 49 IBUs is pretty low for an IPA, though. The flavor and aroma hops are low- typically I see an ounce at each addition. So the bittering will be low for an IPA, and the hops flavor and aroma will be on the low side.
S04 is an unusual choice for an IPA, but I have used it with good results. One advantage is that it works quickly, and clears the beer well and forms a tightly compacted yeast cake. Some disadvantages are that it gets weirdly fruity if the fermentation temperature exceeds about 70-72 degrees, and isn't really good in an IPA at that temperature. If you can ferment in the low 60s, it'll be ok. If you can't ferment lower than 64 degrees, then I'd suggest S05 which is better and "cleaner" for IPAs, especially at a higher temperature.
You will have a warm, bready, malty beer with that grainbill. That's fine if that's what you are going for, but then I'd make sure to keep sugar out of it if that is the goal. The sugar will boost the ABV, sure, but also ferment out fully leaving a drier thinner finish in the beer. It seems like two opposite things going on there.