First Partial Mash - Rye IPA, Suggestions?

Hey guys,

I'm getting ready to attempt my first partial mash, a Rye IPA. I'll be using the procedure outlined in BYO: http://byo.com/feature/1536.html

Recipe is for 5 gallons
Partial Mash (will be in a big grain bag)
3# 2 row
~1# rye malt
.5# Crystal 60

4# light LME
.5# DME (leftover after making the yeast starter)

.5 oz Liberty 12%AA @60
.5 oz Cascade 6%AA @60
.5 oz Cascade 6%AA @30
.5 oz Cascade 6%AA @15
.5 oz Cascade 6%AA @flameout

Yeast: harvested WLP001 (1L starter)

This should give me 5 gallons at ~1.054 and ~65 IBU

Like I said, this is my first time doing a PM and first time using Rye.

1) Does anyone have any for suggestions on how to improve my recipe? I've heard that Rye can cause a stuck sparge, but I figure that the grain bag should prevent that problem.

2) I'll have some leftover 2 row that is already crushed. I probably won't have the opportunity to brew again for another month or two. Will it still be decently fresh if I store it in the freezer?

Thanks, I appreciate the advice

Fickle

Where did you get the idea for the recipe? I had a Rye that was hoppy, kind of like an IPA at Piece Brewery and Pizzaria in Chicago. It was called Worryin' Ale and I loved it. I'd like to brew something like that. Let us all know how this turns out.