Mr. Wobbly IPA Recipe Critique

Tell me what you guys think. Its an oak fermented IPA mashed at 152. The last batch i did felt like it lacked that forward bitterness. It had wonderful hop flavor. So this is what i was planning of doing this time. Tell me what you think.

malt & fermentables
% LB OZ Malt or Fermentable ppg °L
76% 17 12 Pale Malt, 2 Row, US info 36 2 ~
12% 02 12 Munich Malt - 10L info 35 10 ~
08% 01 12 Caramel/Crystal Malt - 60L info 34 60 ~
04% 01 0 Caramel/Crystal Malt - 20L info 35 20 ~
23 4

Batch size: 10.0 gallons
Original Gravity
1.075 measured
Final Gravity
1.017 measured
Color
11° SRM / 15.76° EBC measured
(Copper to Red/Lt. Brown)
Mash Efficiency
85% measured
(85% used for O.G. estimate)
hops
use time oz variety form aa
boil 60 mins 1.0 Magnum pellet 14.0
boil 20 mins 2.0 Amarillo pellet 8.5
boil 20 mins 2.0 Cascade pellet 5.5
boil 20 mins 2.0 Citra pellet 13.5
boil 10 mins 2.0 Amarillo pellet 8.5
boil 05 mins 2.0 Cascade pellet 5.5
boil 05 mins 2.0 Citra pellet 13.2
boil 01 min 2.0 Amarillo pellet 8.5
boil 01 min 2.0 Cascade pellet 5.5
boil 01 min 2.0 Citra pellet 13.2

Boil: 7.0 avg gallons for 60 minutes
Bitterness
75.6 IBU / 14 HBU
BU:GU
1.07
yeast
Wyeast American Ale II (1272)
Alcohol
7.7% ABV / 6% ABW

(6.9% est. ABV / 5% est. ABW)
Calories
231 per 12 oz.

Did you brew this? How'd it turn out? Personally in and IPA I would lower the percentage of caramel malts. That will bring down your final gravity, make it a little dryer, less sweet and might help with the perceived bitterness.

Here is the version i brewed last week. Hopville . "Mr. Wobly IPA (2011-08-9 version)" American IPA Recipe
It is going to secondary on sunday. I will update in a few weeks when it is all done. Also i have to do a difference yeat then what is on here as my LHS ran out of the 1056 and 1272 which i mix so i used S05 and Wyeast english ale III. don't know how that will work out but it should be fun. got to love an experiment.