Thoughts on this IPA recipe

[schubes24]

malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L
42% 4 0 Light Dry Malt Extract 45 8
32% 3 0 American Two-row Pale 37 1
11% 1 0 Weyermann Vienna Malt 34 3
11% 1 0 Briess Caramel 20L 34 20
5% 0 8 Briess Caramel 20L 34 20

Batch size: 5.5 gallons

Original Gravity
1.059
(1.052 to 1.061)

Final Gravity
1.015
(1.013 to 1.016)

Mash Efficiency
75%


hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 1.0 Magnum pellet 14.8
boil 30 mins 1.0 Challenger pellet 7.0
boil 20 mins 1.0 Challenger pellet 7.0
boil 10 mins 1.0 Glacier pellet 5.6
dry hop 7 days 1.0 Glacier pellet 5.6

Boil: 4.0 avg gallons for 60 minutes
Bitterness
69.1 IBU / 15 HBU

yeast
Wyeast American Ale (1056)

5.9% ABV / 5% ABW

misc
USE TIME AMOUNT INGREDIENT
boil 10 min 1 tsp Irish Moss

 

[BendBrewer]

I would use 1 pound of that caramel MAX.

I would move the late hop additions back 10 minutes each. 20, 10 and Knock Out.

 

[schubes24]

why push the hop additions back?

 

[BendBrewer]

IPA's should be bitter and have strong Hop aroma and flavor. The longer you boil them, the more flavor aroma you drive off. Adding them the last 5 minutes and after you turn the flame off captures those fragile oils that give off that aroma you are looking for in an IPA.