Recipe Critique - Dos Cerebros IPA

I am working on a new IPA recipe and I'm curious to hear any feedback before the brew. I think it will be tasty as is, however, I always learn new things when people critique my recipes. Thanks!

Dos Cerebros IPA

Stats:
Recipe type - All-grain
Batch size - 10 gal.
Mash efficiency - 80%
Anticipated Pre-boil - 1.061
Anticipated OG - 1.066
Anticipated FG - 1.017
Anticipated Color - 9.9 SRM
Anticipated Bitterness - 73 IBU
Boiling time - 60 min.
Anticipated ABV - 6.5%

Grain Bill:
Maris Otter - 10lbs. - 40%
2-Row - 10lbs. - 40%
Caramel 40L - 2.5lbs. - 10%
Caramel 20L - 1.25lbs. - 5%
Munich 10L - 1.25lb. - 5%

*Mash @ 154 degrees F

Hops Bill:
60 min. - 1.5oz. Columbus
10 min. - 1oz. Simcoe, .75oz. Amarillo, .25oz. Cascade
5 min. - 1oz. Amarillo, .75oz. Simcoe, .25oz. Cascade
Flame-out - 1.25oz. Cascade, .75oz. Columbus
Dry-hop - 2oz. Simcoe (depending on how she tastes out of primary)

Yeast:
Wyeast 1272 - American Ale II
Profile:
With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. Fruitier and more flocculent than Wyeast 1056 American Ale yeast, slightly nutty, soft, clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer without filtration.

Flocculation: High
Attenuation: 72-76%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV

It's gonna be sweet with 15% crystal mixed with the MO & Munich. I'd cut the crystal down to 5-10%.