Belgian IPA recipe review

Hey all, just wanted to get some feedback about this recipe before I brew it up. I am planning to pitch on a WLP570 yeast cake from a Belgian Blonde.

HOME BREW RECIPE:
Title: In Bruges

Brew Method: All Grain
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.081
Final Gravity: 1.020
ABV (standard): 8.04%
IBU (tinseth): 109.33
SRM (morey): 9.43

FERMENTABLES:
13 lb - American - Pale 2-Row (78.8%)
1 lb - Cane Sugar (6.1%)
0.5 lb - American - Caramel / Crystal 60L (3%)
0.5 lb - Belgian - Biscuit (3%)
0.5 lb - Canadian - Honey Malt (3%)
1 lb - American - Rye (6.1%)

HOPS:
2 oz - Columbus, Type: Pellet, Use: First Wort (AA 15, IBU: 57.63)
1 oz - Simcoe for 30 min, Type: Pellet, Use: Boil (AA 12.7, IBU: 30.96)
1 oz - Citra for 5 min, Type: Pellet, Use: Boil (AA 11, IBU: 6.96)
1 oz - Simcoe for 5 min, Type: Pellet, Use: Boil (AA 12.7, IBU: 8.03)
1 oz - Centennial for 5 min, Type: Leaf/Whole, Use: Boil (AA 10, IBU: 5.75)
1 oz - Citra for 7 days, Type: Leaf/Whole, Use: Dry Hop (AA 11)
1 oz - Simcoe for 7 days, Type: Pellet, Use: Dry Hop (AA 12.7)
1 oz - Centennial for 7 days, Type: Pellet, Use: Dry Hop (AA 10)
1 oz - Mosaic for 7 days, Type: Pellet, Use: Dry Hop (AA 12)
1 oz - Cascade for 7 days, Type: Pellet, Use: Dry Hop (AA 7)

MASH STEPS:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 1.5 qt

YEAST:
White Labs - Belgian Golden Ale Yeast WLP570
Starter: Yes
Form: Liquid
Attenuation (avg): 75.5%
Flocculation: Low
Optimum Temp: 68 - 75 F
Fermentation Temp: 70 F
Pitch Rate: 1.25 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Hoppy Bitter Profile
Ca2: 110
Mg2: 10
SO4: 250
Na: 20
Cl: 20
HCO3: 55
Water Notes:


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2013-03-21 01:17 UTC
Recipe Last Updated: 2013-03-21 01:15 UTC


So, how does it look? Any suggestions you can think of would be appreciated.

Looks like a solid recipe, use a bit more hops for a double IPA but that's really up to you. I've been wanting to try making a Belgian double IPA. Post how it turns out.

530 is my Belgian strain for my nano, and I'm a big fan of fermenting on the lower side for paler beers. You could try starting it at 60, letting it rise to 65, and finish at 75 for the last day.

Thanks, I had planned on a fermentation schedule somewhere along those lines. I am a little excited about brewing this, its my first "original recipe"

It's a pretty good recipe, man. The only thing I would say is that 1 lb of rye isn't noticeable even in smaller beers, so if you're going for an actual perceived rye taste you might want to bump it to 2 lbs. Then again, you might not want anyone to really notice it.

I agree with Rex, bump the rye or add some flaked wheat for head retention. I like the hops schedule. I've been toying with doing a two yeast fermentation a la le freak by green flash, this looks like a good recipient try it on.

Just personal taste, but I'd drop the honey malt. Sweet notes in any sort of IPA are just out of place.

Also, with a lb of sugar and a 150 mash, that WLP570 is should attenuate way more that 75%.

just wanted to give this a bump to see if any other opinions might come out of it, as I plan on brewing this Thursday or Friday.