Thoughts on Harpoon IPA Clone recipe?

OG = 1.060
FG = 1.013
IBU’s = 40-45

10 lb 2-row pale malt
1 Lb Munich malt
1 Lb Victory malt

8 AAU’s Centennial Hops (Boil 60 min)
(3/4 ounce at 8% Alpha acid)
4 AAU’s Kent Golding Hops (boil 30 min)
(1 ounce at 4% Alpha acid)
1 Oz. Liberty hop pellets (for dry hopping)

1 teaspoon Irish moss (boil 60 min)
¾ (three-quarters) cup corn sugar for bottling
White Labs WLP006 Bedford British ale, WLP023 Burton Ale, Wyeast 1272 American Ale II yeast, Coopers Single Strain yeast.

Instructions:
Mash grains together for 60 minutes at 150 -152°. Collect enough wort to boil for 90 minutes and have 5.5 gallons yield.

Steep grains in about 3 gallons of water at 150° to 155° for 30 minutes. Add 3/4 ounce Centennial hops and 1 teaspoon irish moss and boil for 60 minutes. Add 1 ounce Kent Golding hops for the last 30 minutes of the boil. When done boiling, strain out hops and add the wort to cool water to fill to the 5 ½ gallon mark. Add your yeast when the wort is 75° to 80° and aerate well. Let the beer slowly cool to about 68°, and ferment until complete. (normally 7 to 10 days). After fermentation is complete, transfer beer to secondary, and add 1 ounce of Liberty hop pellets to the beer (this is called dry hopping). Let these hops sit in the beer for about a week to enhance the hop aroma, then separate the hops from the beer, and bottle as usual.

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The pronounced hop aroma and the deep copper color make an immediate sensory impression. Northwest Cascade hops are used generously in Harpoon IPA. The aroma is floral, distinctly different from the herbal, spicy, or “cut grass” aromas of other hop varieties.

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Bike N Brew said:

Liberty seems weird in this beer; I might just swap in Cascade for the dry hops...

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