I'm going to be brewing the Smashbomb Atomic IPA (Citra!) soon, and might also try the Hoptical as well in the near future. I emailed Peter from Flying Monkeys on the Smashbomb, and he gave me some hints on his process.
My recipe for Hoptical, based on comments from Peter might go something like: (6 gal batch, 83% efficiency) 5% - 1.049-1.010
Amount Item Type % or IBU
8.75 lb Pale Malt (2 Row) US 89.29 %
1.00 lb Crystal Malt - 60L 10.20 %
0.05 lb Roasted Barley 0.51 %
1.50 oz Centennial [6.00 %] (First Wort) Hops 30 IBU
1.00 oz Cascade [5.40 %] (0 min)
1.00 oz Amarillo Gold [8.50 %] (0 min)
0.50 oz Amarillo Gold [8.50 %] (Dry Hop 7 days)
0.50 oz Cascade [5.40 %] (Dry Hop 7 days)
SafAle American Ale (DCL Yeast #US-05) Yeast-Ale
Flaked Barley is usually used in stouts to add body, and could cloud a beer such as this. Based on Peter's comments, I would maybe use a tiny amount of roast barley, like 0.5% instead.
The whirlpooling techniques in that thread largely refer to CFC or plate chiller use, where you whirlpool, then chill - I still use an immersion chiller, which is the opposite order of business, chill, then whirpool, so I would assume that a flameout addition would be about equivalent. (Peter even mentioned primary fermentation hopping instead of flameout! - never heard of that)
I think a hopback might be your answer if you're looking for that "professional" grade of hop freshness. Also, I reduced your dryhop additions in half, 2 full ounces is closer to IPA territory, and this is not even quite a full blown Pale Ale, and the commercial version is not overly hoppy IMO. If you want more hop character, by all means go for it, but I doubt it would be clone worthy...
Let us know how it goes!