Late Addition IPA critique

So I've been wanting to do a late addition IPA and decided on simcoe and amarillo. With a quick search, I found this other recipe

http://www.homebrewtalk.com/f12/late-hop-ipa-179503/

hops are pretty much identical to what i'm wanting to do, but grain bill is a bit different. I'm just looking to get some feedback before i drop this much money on hops. The IBU's list a bit higher than style, but most that i have read says that it doesn't seem as bitter as it is (or is supposed to be).

---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 9.2 SRM SRM RANGE: 6.0-15.0 SRM
IBU: 75.9 IBUs Tinseth IBU RANGE: 40.0-70.0 IBUs
OG: 1.067 SG OG RANGE: 1.056-1.075 SG
FG: 1.015 SG FG RANGE: 1.010-1.018 SG
BU:GU: 1.126 Calories: 151.6 kcal/12oz Est ABV: 6.9 %
EE%: 72.00 % Batch: 5.00 gal Boil: 6.52 gal BT: 60 Mins

Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 84.0 %
12.0 oz Honey Malt (25.0 SRM) Grain 3 6.0 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 6.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 4.0 %

Total Grain Weight: 12 lbs 8.0 oz Total Hops: 6.00 oz oz.

Name Description Step Temperat Step Time
Mash In Add 15.63 qt of water at 163.7 F 152.0 F 60 min

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.059 SG Est OG: 1.067 SG
Amt Name Type # %/IBU
1.00 oz Amarillo Gold [8.50 %] - Boil 20.0 min Hop 5 15.6 IBUs
1.00 oz Simcoe [13.00 %] - Boil 20.0 min Hop 6 23.8 IBUs
1.00 oz Simcoe [13.00 %] - Boil 10.0 min Hop 8 14.3 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 7 9.3 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 9 5.1 IBUs
1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 10 7.8 IBUs

TL;DR -
10.5# Marris Otter
.75# Crystal 40
.75# Honey Malt
.5# Carapils

Simcoe and Amarillo at 20/10/5 1 oz each totaling 6 oz.
Beersmith shows 75 IBUs.

 

Yeast?

 

Weird, it didnt copy over, dennys fav 50 wyeast 1450.

 

Dry hops. Do it. 3 oz - 1.5 of each.

The honey malt is more than I would use, but you may like it. I would probably stop at 4 oz, 6 at most in an IPA, but that is just my taste.

 

cut back on the crystal, 16% of the grist is way too much in an IPA. i'd at least half it, and preferably quarter it.

personally, I'd shift the hops 5mins later into the boil and add a 2+oz dry hop as well.

 

I love honey malt and 6% is not too much alone but it is if paired with crystal.

I usually only use 5-8% combined total of honey or crystal malt in my IPA. I would either use only honey malt at .75# or maybe split it between honey and crystal.

 

The final gravity is a bit high for the style (1015??) so that's the reason it seems not so bitter as it should be!

My suggestions: Cut back on the specialty malts, total max maybe 10%. Choose a more attenuative yeast, except if you want the characteristics of the yeast in the original recipe. And increase the dry hops, but decrease the duration to 5 days! It helps avoiding some grassy-leafy notes that 7 days+ dry-hopping sometimes gives to the beer!! The only bad result you might have, is a hoppy punch in the face (I don't find it bad)!!

 

I recently did a recipe like this only it was a APA. I would go with straight up 90/10 on P Malt/H Malt. I have 0 problems with head retention or body. The color is a bit light for the style, but you can always boil the initial running first to darken it up. I, personally, don't care about the color as long as it's not grossly out of style (ie dark brown PA or something). I also used a stepped up 05 starter.