There are a lot of great suggestions in this thread. Here are a couple things I learned along the way getting our IPA's more hoppy (I run a little nano in VA). First, drop the crystal malt to almost nothing, many times we do 100% Marris Otter or Pils for IPA's. Look at your water profile, you want a higher sulfate to chloride ratio and slightly acidic. Others mentioned gypsum, which we use for this exact purpose, but you have to know your base water profile to know how much to add, you can get a water test kit or if your on municipal water sometimes you can just email the water treatment folks and they'll tell you the whole breakdown. Sometimes we add a little bit of lactic acid to the mash. We air on the side of 2lb per BBL of dry-hopping which scales down to roughly 1 oz per gallon. Agitate your dry hops. Many breweries will blow CO2 into their tanks to agitate dry hops and get a better utilization. In a carboy, spin and swirl as much as you can to get the hops in full contact with the beer and then let the yeast and hops settle out before racking. You want IPA's to be fresh. They are not meant to be aged. Hop fade will set in after a few months. Bottle conditioning doesn't cause oxidation by itself, but your transfer process from carboy to bucket to bottle will likely introduce oxygen. This will shorten the shelf life of the beer. Drink it quickly and it'll never be an issue. If you feel your recipe and process is solid, look at your water profile, you'd be surprised how much it impacts the flavor. Hope this helps!