Red Rye IIPA, with a citrus/spice kick (some help please)

[Vertra]

I am looking for a strong citrus/spicey nose and taste as well as a dry finish that causes the hop bitterness to linger on the palate for a long time. Hoping the rye will give me that dry finish as well as augment the orange/citrus/spice of the hop selection. I am also experimenting with all late kettle additions so if anyone has specific feedback pertaining to that method I would love to hear your experiences. This is my Halloween seasonal so I want it to be a clear "blood red" look but don't really care for the sweetness that caramel malts usually leave behind. Any grain adjustments I do will have to still get me back to about 15 SRMs. Any thoughts on what I have so far?

11 gal recipe
OG: 1.084
FG: 1.016
SRM: 15.1
IBU: 105.8

Grist:

28 lbs Pale Malt 72.3%
6 lbs Rye Malt 15.5%
4 lbs Thomas Fawcett Amber Malt 10.3%
12 oz Caramel/Crystal 120L 1.9%

Hop Schedule

30min
2oz Sorachi Ace
2oz Cascade
2oz Falconer's Flight

20min
1oz Cascade
1oz Falconer's Flight
1oz Sorachi Ace

10min
1oz Cascade
1oz Falconer's Flight
1oz Sorachi Ace

5min
2oz Amarillo Gold

Flameout
2oz Amarillo Gold

Have not decided how I want to dry hop this yet,

 

[jeremybrooks]

No 60 minute hop addition for bittering?

I like the idea of identical hop additions at 30/20/10. Get different flavor profiles from the same hops.