Originally Posted by strambo
You don't really have any flavor hop additions. I'd move half (or more) of the the hops at 60 mins to 20 or 15 minutes. I like to get about half of my total IBUs at 60, then the rest from the late additions. Results in big hop flavor and a smoother bitterness.
Agreed! I'd definitely change up the hopping. I'd also cut the crystal/caramel malt (a pound is a lot in an IIPA) and consider swapping out a pound or two of the base malt for a pound of corn sugar to keep the body light. 8 ounces of Munich malt isn't doing anything in there, but you can keep it in if you already have it. Otherwise, eliminate it.
For hopping, I'd do something more like this:
1.5 oz columbus 60 minutes
1 oz cascade 2o minutes
1 oz columbus 15 minutes
1 oz cascade 10 minutes
1 oz cascade 5 minutes
.5 oz columbus 0 minutes
1 oz cascade 0 minutes
dryhop with 1 ounce each of cascade and columbus