I have decided to change the hop schedule. It's not a big difference but it does increase the IBUs, to a range more closely associated with IPAs, where as before I was probably closer to an APA. Changes:
60 min bittering hop boil (2 oz of Cascade)
45 min bittering hop boil (1oz. Centennial)
15 min flavor hop boil (2 oz Cascade), with a teaspoon Irish Moss
5 min flavor/aroma hop partial boil, cut heat source before adding (1 oz Centennial and 1 oz Simcoe or Australian Stella or Zythos- which ever I can get)
I'm still not convinced to change the main bittering hop from cascade, but I did raise the boil time to 60 min, add 1 oz centennial for 45 min and increase the final hop par-boil time from 2 min to 5 min. Using the same IBU calculator I used before, it went from ~60 IBUs to ~80 IBUs.
Hopefully the extra IBUs will balance the roasted/chocolate malt profile I'm expecting without overpowering the spiciness of the rye.
Just FYI New Belgium Ranger is 70 IBUs and I really like it, specifically the grapefruit notes from the cascade ( gotta be from cascade dry hopping). I'm not trying to copy that particular hop profile just using it as an example.