Centennial IPA recipe, how does it look?

I have never made an IPA with a single hop before, and I really like Bell's Two Hearted and Founder's Centennial IPA. So I decided to use my pound of Centennial hops to make ten gallons of an all Centennial IPA. Here is my recipe, a modified recipe from the book Brewing Classic Styles:


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Centennial IPA
Brewer: Brian
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 14.02 gal
Post Boil Volume: 12.12 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.065 SG
Estimated Color: 7.2 SRM
Estimated IBU: 58.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 79.7 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
16.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
20 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 80.0 %
2 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 8.0 %
1 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 4 6.0 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 2.0 %
2.00 oz Centennial [8.70 %] - First Wort 60.0 mi Hop 6 29.9 IBUs
1 lbs Turbinado (10.0 SRM) Sugar 7 4.0 %
1.00 tsp Yeast Nutrient (Boil 60.0 mins) Other 8 -
2.00 oz Centennial [8.70 %] - Boil 15.0 min Hop 9 13.5 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
2.00 oz Centennial [8.70 %] - Boil 10.0 min Hop 11 9.9 IBUs
2.00 oz Centennial [8.70 %] - Boil 5.0 min Hop 12 5.4 IBUs
3.00 oz Centennial [8.70 %] - Aroma Steep 10.0 m Hop 13 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 14 -
5.00 oz Centennial [8.70 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 25 lbs
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Name Description Step Temperat Step Time
Mash In Add 31.00 qt of water at 162.4 F 150.0 F 75 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 4.70gal, 4.70gal) of 168.0 F water
Notes:
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Does this look like a tasty beer? I like the yeast alot and have been very pleased with it in pale ales and IPAs. I am mostly looking for input on the malt selection and hop schedule. Anyone have any advice?

Personally I think 10% crystal is pushing it- I'd probably cut the C10 in half, but if you want a sweeter IPA then it could work for you. Hops look great and 1272 is a nice yeast. One thing is I might want more IBU- I like my IPA around 1:1 BU:GU, but again, less IBU here is going to give you a sweeter seeming beer. What are your goals?

I had actually had 2.5 oz of centennial in the beginning, before moving some more hops to flameout and dry hop. Where do you think it would be better take the half oz. from, flameout or dry hop, in order to up the ibu's a little bit?