Split Batch Amber IPA: Feedback please

I am doing an 18 gallon batch of Vienna lager and my plan is to do a boil for 12 gallons of it with a single hopping for the Vienna to 23IBU and then do 6 gallons with lager yeast and the other 6 with WLP 530 for an amber belgian.

The second boil will be for a 6 gallon batch of amber IPA which you see below. I added DME to up the gravity and some sugar to dry it out slightly and boost abv as well. Let me know your thoughts on the hopping schedule as I know it is a little busy.

Also FYI the First wort hopping will be in an igloo at about 160F for 2 hours while the Vienna lager boil is taking place, is there an issue with that long, i am kind of curious to see what it brings out. Thanks.

Switzerhaus Vienna Lager (IPA Split batch)
American IPA
Type: All Grain Date: 1/14/2013
Batch Size (fermenter): 6.00 gal Brewer: Michael Switzer
Boil Size: 9.04 gal Asst Brewer:
Boil Time: 90 min Equipment: Switzer Haus Electric Rig
End of Boil Volume 7.54 gal Brewhouse Efficiency: 78.00 %
Final Bottling Volume: 6.00 gal Est Mash Efficiency 97.4 %
Fermentation: Lager, Three Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
8 lbs 7.2 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 1 75.4 %
7.9 oz Barley, Flaked (Thomas Fawcett) (2.0 SRM) Grain 2 4.4 %
8.0 oz Munich Dark (10.0 SRM) Grain 3 4.4 %
4.5 oz Melanoiden Malt (20.0 SRM) Grain 4 2.5 %
3.6 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 5 2.0 %
0.50 oz Centennial 8% [8.00 %] - First Wort 90.0 min Hop 6 12.7 IBUs
0.50 oz Simcoe [12.00 %] - First Wort 90.0 min Hop 7 19.0 IBUs
0.25 oz Chinook 11.2% [11.20 %] - First Wort 90.0 min Hop 8 8.9 IBUs
0.25 oz Sorachi Ace [10.70 %] - First Wort 90.0 min Hop 9 8.5 IBUs
8.0 oz DME Golden Light (Briess) (4.0 SRM) Dry Extract 10 4.5 %
12.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 11 6.7 %
0.50 oz Cascade 6.9% [6.90 %] - Boil 20.0 min Hop 12 5.6 IBUs
0.50 oz Simcoe [12.00 %] - Boil 20.0 min Hop 13 9.8 IBUs
0.25 oz Centennial 8% [8.00 %] - Boil 20.0 min Hop 14 3.3 IBUs
0.25 oz Chinook 11.2% [11.20 %] - Boil 20.0 min Hop 15 4.6 IBUs
1.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 16 -
0.50 oz Cascade 6.9% [6.90 %] - Aroma Steep 0.0 min Hop 17 0.0 IBUs
0.50 oz Simcoe [12.00 %] - Aroma Steep 0.0 min Hop 18 0.0 IBUs
0.25 oz Sorachi Ace [10.70 %] - Aroma Steep 0.0 min Hop 19 0.0 IBUs
1.0 pkg Augustiner (BSI #) Yeast 20 -

Beer Profile

Est Original Gravity: 1.058 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 72.3 IBUs Calories: 151.6 kcal/12oz
Est Color: 11.0 SRM

Gratuitous bump, my apologies. Just want to see if some experienced IPA brewers can comment. Brewing Friday and always appreciate the support.

Thanks

One last attempt for feedback..... I will even accept off topic insults and the like.

Thanks all!

I don't have a ton of experience, but I might move the 20 minute hops to 15. That's a little more standard, I think. I did an India Brown with a big hop charge at 15 and 0 that came out really well, so I think that'll be fine. I can't comment too much on the hop combinations.

I've really been into do split batches as of late. I've not done a true partigyle before, but I've split runnings to do different but similar gravity beers: 1.056 wort watered down and capped with crystal for 1.046 special bitter and added sugar for 1.058 AIPA. 1.06 malt watered down for pils and sugared and capped for 1.08 tripel.

Thanks for the feedback! I am excited to do this split batch. I have 2 young kids and my wife will appreciate the fewer brew days. Getting 5 gallons of Vienna lager, Amber Belgian and an amber IPA out of one brew day will rock.

Any more advise welcomed!