That water report doesn't say anything about sulfate, chloride, calcium, sodium levels, I wonder if you could call the number on it and get more detail? I ask about this because my IPA's jumped up a big notch once I started going to high sulfate levels (like 300ppm) primarily from gypsum (calcium sulfate) additions, and keeping chloride levels low (like 50ppm). But then I start from distilled and build it with salts. I don't know how far you want to go down the water chemistry rabbit hole at this point!
The 60 min addition gives the bulk of the bittering, so IMO might as well use a cheap, neutral-flavored high alpha hop for that.
Massive 5 min or so additions (and in reality, I'd add them at flameout, or even more likely after some wort cooling like around 140°F) is where the real hop flavor comes from. What kind of wort cooling capability do you have?
Then the dry-hop gives the big aroma.
I don't bother with all the 30 / 20 /15 / 10 minute hop additions these days, in my experience any hops boiled more than about 5 min loses too much flavor / aroma punch.
Maybe a 45 IBU bitterness level will suit you fine, what are some commercial IPA's you like?