American IPA

I am going to be doing an American IPA and have created a recipe somewhat off of the top of my head. It's a 2.5g batch because thats what I have room to brew. Looking for any improvements or thoughts from the better-than-me brewers out there.

4lb. US Pale Ale Malt
3lb. US 2-Row Malt
1lb. US Caramel 40L Malt
.5lb. US Bonlander Munich
.5oz. Chinook 50 min.
.5oz. Glacier 50 min.
.5oz. Chinook 20 min.
.5oz. Glacier 20 min.
.5oz. Liberty 10 min.
.25oz. Cascade Dry Hop

US-05 Yeast

Should finish about a 67ibu's.

Thanks all.

Is that 2.5 gal into fermenter or just a partial boil with three gal added post boil?

Nevermind, I answered my own question when I started plugging the numbers unless you want around a 1.080 APA