It's not a critique of your recipe but I've never understood the RyePA thing... Which isn't to say that I don't enjoy the style -- but I enjoy it because of the pale ale part, not the rye part. The aroma hops make it difficult to perceive the subtleties of rye. I just feel like there isn't enough differentiation between a rye pale ale and any other kind of pale ale because of the hopping rate. If you're really interested in experiencing rye flavor, you might do better with a rye brown ale or a rye mild.
I think that your beer is going to be good. My only comment is something along the lines of ... With that one ounce of 16% alpha acid hop at 60 minutes, it's going to be bitter.