Sculpish IPA Clone Attempt

Continuing on my purge of rather old hops, I decided to make something like the great Sclupin IPA. A clone recipe was posted in the latest issue of Zymurgy, but I made some ingredient substitutions. Also the hops are from several years ago. (Sadly my proclivity to buy them was greater than my proclivity to brew with them). In any case they probably have less AA and overall hoppy goodness than would be optimal, even though they have been stored in the freezer the whole time and are in unopened vacuum-sealed bags.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Sculpish IPA
Style: American IPA

Recipe Specifications
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Boil Size: 7 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.25 gal  
Bottling Volume: 4.75 gal
Estimated OG: 1.074 SG
Estimated Color: 10.8 SRM
Estimated IBU: 67.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.7 %
Boil Time: 60 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU        
14 lbs                Pale Ale Malt 2-Row (Briess) (3.5 SRM)   Grain         1        92.6 %       
10.0 oz               Caramel/Crystal Malt - 75 (Bairds) (75.0 Grain         2        4.1 %        
8.0 oz                RedX (BestMälz)  (15.2 SRM)              Grain         3        3.3 %    
    
0.75 oz               Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - FWH     4        37.4 IBUs    
0.50 oz               Chinook [9.00 %] - Boil 20.0 min         Hop           5        8.0 IBUs     
0.50 oz               Crystal [2.00 %] - Boil 20.0 min         Hop           6        1.8 IBUs     
0.50 oz               Chinook [9.50 %] - Boil 10.0 min         Hop           7        5.0 IBUs     
0.50 oz               Chinook [9.00 %] - Boil 5.0 min          Hop           8        2.6 IBUs     
0.50 oz               Crystal [2.00 %] - Boil 5.0 min          Hop           9        0.6 IBUs     
1.00 oz               Amarillo [7.00 %] - Steep/Whirlpool  15. Hop           10       5.1 IBUs     
0.50 oz               Chinook [13.00 %] - Steep/Whirlpool  15. Hop           11       4.7 IBUs     
0.25 oz               Columbus/Tomahawk/Zeus (CTZ) [14.00 %] - Hop           12       2.5 IBUs      

1.0 pkg               Brettanomyces Bruxellensis Trois (White  Yeast         13       -    
        
1.00 oz               Amarillo [8.00 %] - Dry Hop 7.0 Days     Hop           14       0.0 IBUs     
1.00 oz               Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop           15       0.0 IBUs     
1.00 oz               Crystal [2.00 %] - Dry Hop 7.0 Days      Hop           16       0.0 IBUs     


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 15 lbs 2.0 oz
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Name                    Description                                          Step Temp Step Time    
Mash Step               Add 4.73 gal of water at 162.9 F                     150.0 F       60 min       
Sparge            Drain tun Add 2 gal of water at 170 F                     168.0 F       10 min       
Sparge            Drain tun Add 2 gal of water at 170 F                     168.0 F       10 min    
 Notes:

AA% are approximate, likely to be lower than stated. 

Boston Water, 1/2 g CaCl and 1g gypsum per 5 gal of brewing water.
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7/2 - Starter with re-used Sac. Trois. 1L.

7/4 - Brewed. A little high (152F) on the mash temp.
 Split my sparging into 2 equal-sized batches instead of 1 big one. Preboil OG was ~1.057. Post-boil was 1.068.
Got ~5.5 gal into fermenter, leaving about 3/4 gallon of hoppy trub in the kettle. 
Cooled to 60F. Oxygenated 60 seconds, pitched decanted starter. Placed carboy in 66F ambient basement.

7/5 - Good fermentation activity. Lots of krausen. 

7/6 - Moved to 70F ambient area. Still good airlock activity and krausen.