If someone posted the same recipe looking for advice at any beer forum, the 45 min and 30 min hop additions would be panned and the hop schedule would be rearranged to 60/15/5/0 using more hops. Someone would also question the need for Caramel malt and someone would question using pale malt to compliment the 2row.The wisdom of the internet!
I know David and Ryan from Bells - they were at NHC - and both are good Homebrewers. The recipe has always looked good to me. Bells uses Briess as their primary maltster, so no surprise on the grain bill. Hops look good. One thing on dry hopping is to do it on the cool side, as I hear that is what they do. They also use special fermenters with very shallow cones, which I speculate give good contact area for the pellet hops that fall out, Bells uses pellets.
Edit, and you can follow John Mallets advice from the article on growing up a pitch of the house yeast from a bottle.