critique/help with west coast IPA recipe

I brewed the below recipe a while back and it came out pretty good. I'd like to make it a tad dryer and crisper. Any ideas? I am basing it off a local brewery - Amnesia's Copecetic IPA

cop clone
14-B American IPA
Author: kc

5 gallon

Original Gravity: 1.069 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 11.67 (6.0 - 15.0)
Alcohol: 6.79% (5.5% - 7.5%)
Bitterness: 86.5 (40.0 - 70.0)

Ingredients:
11.0 lb American 2-row
1.0 lb Vienna Malt
1.0 lb Munich 10L Malt
0.5 lb Crystal Malt 60°L
2.0 oz Cascade (5.5%) - added during boil, boiled 60 min
2.0 oz Chinook (13.0%) - added during boil, boiled 10.0 min
1.0 oz Amarillo (8.5%) - added during boil, boiled 5.0 min
1.0 ea WYeast 1332 Northwest Ale
1.0 oz Amarillo (8.5%) - added dry to secondary fermenter

For the record I've never even heard of Amnesia's Copecetic IPA, but here's my $.02.

It would be useful to know what the mash/mash-out temps were?
Solution could be mashing at a lower temp to produce a more fermentable wort.

If you're gonna stick with those grains I'd reduce both the Vienna and Munich to 10 oz. This would obviously cut back on the malt profile. If you're not married to Vienna Munich I'd eleminate both in favor of a 8-12 oz. addition of Victory along with possibly upping the Crystal 60 to 12 oz.

Hope that's something to chew on!

Schlante,
Phillip

Are you stuck on the yeast. It doesn't seem to be a great attenuator compared to 1056.

god i'm so jealous.
I just moved up to seattle from portland a year ago and miss amnesia so much.
there is nothing better on these freaking hot days then to sit out there on those picnic tables with a beer and a brat

your lucky,

~joe

yes - I do not take for granted living in Portland one bit. The beer selection is truly unbelievable.

I think I am going to give this one a go this wkd using 1056 and drop the munich, keep the vienna and up the Crystal. I emailed Amnesia to see if they would "help out" but so far no word.