Recipe question

OK, so my record keeping has sucked from day one. I tried using a spreadsheet that i made but it did not really last. Anyway, my second brew was an extract recipe from the LHBS for an IPA. It turned out AWESOME. I have all the ingredients, but i did not write down the hopping schedule. This is a beer i would brew over and over again. Can anyone recommend a hopping schedule? Here is the recipe...

MALTS & EXTRACTS
9lbs Pale LME
.5 Briess Munich
.5 Crystal 60 L
.5 Caramunich


HOPS
1.5 oz Cascade
2 oz Centennial
.5 Kent Golding



YEAST
White labs California Ale yeast

If I wanted to make an IPA with those Hops available I'd use 2 oz. of centennial 60, .5 oz. of cascade at 15, .5 oz. of EKG at 5, then dry hop with 1 oz of cascade.

Munich must be mashed from what I've been told, fyi.

I'd be tempted to modify ohiobrewtus' schedule by moving 0.5 oz of the Centennial to 30 minutes. Won't change the IBU much, but it would add to the flavor.

Really need the AA% on those hops to give a clear answer.