I love hops. Love them, love them, love them.
But when I saw this:
3 oz. Columbus @ 60 min.
1 oz. Chinook @ 60 min.
my tastebuds curdled.
Try to get an OG of 1.060ish and IBUs of 45-60 with your bittering hops.
THEN, add hops at 15, 10, 5, 0 and dryhopping. Like this:
.5 oz. Columbus @ 15 min.
.5 oz. Chinook @ 10 min.
.5 oz. Chinook @ 5 min.
1 oz. Cascade @ 0 min (FO)
1.5-2.0 fresh Chinook @ FO (you won't get much out of 2 ounces fresh hops!)
.5-1.0 fresh Cascade @ FO (again, you'll need a heckuva lot more fresh/wet hops!)
I'd get rid of the northern brewer, as they are completely out of place. The willamette? meh, if you love them. But then incorporate some of them in the boil, and do a willamette/cascade dryhop (which I love).
But sometimes more kinds of hops give you a muddled mess rather than a wonderful hoppiness.