There is a shockingly large amount of hops being boiled for a long time and a rather small amount of aroma hops for a double IPA. I would move everything from 60 on to 10 minutes or less. It's seems odd how the specify whole cone cascade but boil them for 60 minutes. It'd be plenty bitter with 2...
Read the sheet again, you probably have never seen a coa before and don't understand that <number of analyte means it is either undetectable or under their safety limit. There also is no copper anywhere there on the sheet, so it was not tested for.
What was your pitch rate? Is it possible the bottle cultured yeast was underpitched? According the the brewstrong podcast: questions with fullers, part 2 I believe, they use the same pitch rate for their chiswick bitter, london pride, and ESB. I'm betting the marmalade comes from the stress of...