That's a lot of crystal and melanodin malt, and a lot of bittering hops.
I would have done it a lot differently, adding some corn sugar and deleting much of the melanoidin malt so that it ends up with a lower FG and I would have reduced the bittering hops alot to make a nice quaffable IPA.
I'd probably do something more like this:
22# 2 row
2 pounds corn sugar
1.5 pound crystal 40L (or 20L is ok)
If I really wanted a strong malt presence, .25-.5 pound melanoidin malt could be used, but I'd prefer .5 pound of aromatic malt
1 oz citra FWH (or to 40 IBUs with this addition
1 oz ahtanum 15 minutes
1 oz any other hops but citra 10 minutes
1 oz any other hops but citra 5 minutes
1 oz citra flame out/whirlpool
1 oz other hops flame out/whirlpool
Dryhop 2 ounces (1 oz citra, 1 oz other)
Part of my hops schedule is just due to the fact that I hate all citra beers. They just have a terrible "tropical" flavor I can't stand in huge quantities but I like it ok with cascades, centennial, amarillo, chinook, and ahtanum just fine). I'm not a fan of too many bittering hops (as it's a bit of a "waste" since you can't get anything but bittering from them) and I like more late additions, including whirlpool and flame out additions.
