First Original Recipe

My first attempt away from Brewer's Best. First all grain I'm going to attempt as well. An IPA. Let me know what you think. Thanks!

Batch size 5 gallons
Boil size 5.6 gallons
Boil time 60 minutes
Grain weight 13 pounds
Efficiency 70%
Original gravity 1.070
Final gravity 1.016
Alcohol (by volume) 7.0%
Bitterness (IBU) 64
Color (SRM) 11.1°L
Yeast
2 liquid packs
White Labs
WLP001 California Ale

Grains/Extracts/Sugars
13 pounds
2 Row Base
37ppg, 1.5°L 6 pounds
Biscuit
35ppg, 25°L 3 pounds
Pale Ale
38ppg, 3°L 3 pounds
Dry Sugar - Corn
42ppg, °L 1 pounds

Hops
4 ounces
Chinook hops
13%, Pellet 2 ounces
Centennial hops
10%, Pellet 1 ounces
Cascade hops
6%, Pellet 1 ounces

Mash
60 minutes, 8.5 gallons
Strike
Target 152°F 4.1 gallons
165°F
60 minutes (+0)
Sparge
Target 170°F 4.4 gallons
189°F

Boil
60 minutes, 5.6 gallons
Cascade hops
6%, Pellet 1 ounces
60 minutes (+0)
Chinook hops
13%, Pellet 2 ounces
20 minutes (+40)
Centennial hops
10%, Pellet 1 ounces
1 minutes (+59)

Ferment
21 days @ 68-73°F
Rack to secondary 14 days (+7)

The formatting of your post makes it hard to read.

Regardless, my first bit of advice would be to lower the biscuit malt - 23% is really, really high IMO. It will dominate the malt flavour significantly. It'll take a long time to condition a beer with this amount of specialty grain, if it's too strong for your tastes. I rarely use more than about 10% of any specialty grain. Don't get me wrong, I loooove biscuit and use a full pound in a 5.5 gal batch sometimes - which is just under 10% of the grist.

Beyond that, other HBTers will be better judges on the hop schedule, as I use pretty simple hop additions even in my IPA. Mash temp looks good. I'd leave it in primary for at least two weeks; let the yeast clean up before secondary. All just advice.

Best of luck, CCBW.