Thoughts on my First Recipe

I'll be brewing this in two weeks, so I figured I would post it here and get some feedback before I bite the bullet and hopefully not brew a batch of crap. I've been going back and forth on whether to go with 2 Row or Maris Otter. Also, I intend this to be a hoppy beer.

Recipe Specifications
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Boil Size: 6.98 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.069 SG
Estimated Color: 9.7 SRM
Estimated IBU: 66.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
5.50 gal Chicago, IL Water 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) 2 -
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 96.6 %
8.0 oz Crystal -120L (120.0 SRM) Grain 4 3.4 %
0.50 oz Warrior [15.00 %] - FWH 60.0 min Hop 5 34.2 IBUs
1.25 oz Falconers Flight 7 C [9.90 %] - Boil 15. Hop 6 13.7 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.25 oz Falconers Flight 7 C [9.90 %] - Boil 10. Hop 8 10.3 IBUs
1.25 oz Falconers Flight 7 C [9.90 %] - Boil 5.0 Hop 9 8.5 IBUs
1.25 oz Falconers Flight 7 C [9.90 %] - Boil 0.0 Hop 10 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) 11 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) 12 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 14 lbs 8.0 oz
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Name Description Step Temperat Step Time
Mash In Add 4.78 gal of water at 172.2 F 156.0 F 45 min

Sparge: Batch sparge with 2 steps (0.57gal, 3.62gal) of 168.0 F water
Notes:
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I'm using Half Acre's Vallejo as my inspiration http://beeradvocate.com/beer/profile/18006/85840

Looks good. I have had great success with Falconers Flight. I would dry hop with 1-2 ounces.

I really didn't like the hop aroma that Falconer's Flight had. Before fermentation even began, my brewing buddy commented that it smelled like crap. The final product had a nice bitterness, but the crappy aroma kills the beer. Next time maybe I'll dry hop with something like simcoe.

You'll have a good beer. Stick with 2-row, or do a combo of 2-row and MO.

The changes I would make:

1- Mash lower. Hoppy IPAs taste best to me when mashed between 148-152 F.
2- Swap C120 with C40 or lower.
3- Sub 4-6% 2-row with corn sugar for added dryness.
4- Sub 4-6% 2-row with carapils for added body and head retention.
5- Double the flameout addition.
6- Make a yeast starter.
7- Add a 3-4 oz. dryhop.