Thanks to everyone for the feedback. I'll sit down and poke at the hop schedule a bit. Overall I tried to keep it in the BJCP 21B Specialty IPA - Red IPA, stats wise.
I leaned a tad heavy on the grain bill because I kind of hate the west coast IPA style, where it's just enough grain to hit your ABV and bitter as ****. It makes for a boring IPA.
Also, my rationale on the hop schedule (specifically the bittering hops) is that Zombie Dust uses only Citra hops, including a single bittering addition, and it is a fantastic beer. I'm probably going to take the 60m Amarillo addition out, and move the 15-10-5 to a 10 and flameout addition.
Couple of things here: First if you want to keep the grain bill simple, use the Red X. I plan on doing a red IPA with Red X and maybe 10% carapils and/or5% oats. that's really all you'll need.
Second, if you want to avoid that dry, bitter west coast ipa, you will need to consider changing the yeast you have selected. A nice English strain (SO-4 if you can only choose dry), Denny's Favorite, Conon or London Ale (All wyeast) will not only lend body, but will also add fruity characteristics to your finished product. I too wanted to brew IPAs that weren't dry and bitter. I have changed the yeast and the outcome was welcoming. Your "heavy grain bill" won't really solve that dryness issue but your yeast will.
And Zombie Dust is a fantastic showcase for the Citra Hop. But when does 3 Floyds add the first 'bittering' hop? I recently had a ZD and even though the IBUs is 50, I compared the bitterness to an IPA I made where the IBUs were 50 and the ZD was like 100 times smoother. I never, ever do a 60 minute boil. If anything, I will do a FWH addition but lately all of my hops go in with 20 minutes or less on the clock. And its the only boil addition I do anymore. a 20 minute Citra addition would be completely different if you tossed in the Citra at the 60 minute mark.
You want your grain to make a foundation in your beer, as you've explained. People have said that there aren't enough hops in the recipe to really classify this as an IPA. I want you to be happy with your finished product. We can only offer insight on what we have already done (and maybe done reluctantly because we were unsure of how things would turn out), and what the outcome was. Before I eliminated my 60 hop additions, I came here to the forum looking for advice. Before I started playing with my water, I came here for advice. I have received great advice from people who have been there, done that and encouraged me to try something I had never tried before.
You have clearly stated you goal: a red IPA which would not finish in the realm of a west coast-bitter IPA, and a flavor profile which showcases hops. Its scary as hell to imagine doing an IPA with one little FHW at the very beginning and not a pellet of hops until the boil is finished. Its scary as hell that is if you've never tried it. What a waste of money if it doesn't turn out the way you want, right? If you are shooting for a specific IBU there are a bunch of calculators you can use to help you hit your target. If you are going to do late hop additions, just set the 'boil time' on the calculator to like 1 minute. It will get you in the ballpark.
Water is a big deal too. scary as hell at first, but not really if you've done it once before. I noticed a monumental change in my beers after changing my water to distilled and adding just a little bit of gypsum and CaCl.
Here is my advice: If you want to show case your hops..... do your FWH as you described then.... dump a good amount of them hops in at the end of the boil (if you feel you
must boil the hops to get bitterness, that's ok... just do it with like 5-10 minutes on the clock. You will get both flavor and bitterness. if you don't feel like you must boil the hops then as I said dump them in at the end) .... let them sit at the end of the boil when the temp is still greater than 210*.... cool her down naturally from anywhere between 140* (I know it seems low), to 170*. Dump in you next hop addition and let um sit..... The flavor and aroma of your hops will be there.
If you want to avoid the dry bitter west coast style, then use a yeast that wont 'dry' out the beer.... London Ale (seems weird in an American IPA, at least that's what I used to think), would help with that. Then dry hop.
) at flameout, let them steep for about 20 minutes, and then another 2-4 ounces at 170*. let those steep for a good 20 minutes. 
