I'm not an IPA pro, but what I have learned is that you want a simple grain bill. You want to mash low. You want to add a lot of hops late...whirlpool, dry hop, keg hop. I'm a fan of First wort hopping in general. While this might not give the bitter punch "hop heads" are looking for, it tastes damn good. Smooth, rounded, firm... (I promise I'm not talking about boobs)
Next thing, if you want to blow the minds of your fellow club members, is to serve it super fresh. I'd say this is set your CO2 to 30PSI and shake the hell out of it 3 days before bottling and serving territory. The amazing in you face aroma goes away REALLY fast.
So, of course, fermentation needs to be super clean. You can't have stuff that needs to be "conditioned out" because your hop flavor and aroma will condition out right along with the rest of it. Being a delicate beer guy I'll assume you're good on this point.