Pretty important to post hop amounts along with varieties, to assess your IBU levels. FWIW, I like a BU:GU of 1 -1.2 for IPA (usually 1.2), with an OG of 1.062 - 1.067-ish. I'd try to ferment closer to 63F if possible, to account for the heat produced by fermentation. And are the flameout hops going in @ 200F and pulled @ 175F ? Since I can't see hop amounts I can't tell what you're after, but unless you're mostly after bitterness from the FO hops, I'd add them at 175 or 180F and steep them for 45 minutes, and then finish chilling. This will prevent volatile hop oils (ie., nice flavor and aroma) from being driven off by the high heat. Not trying to be overly critical, just looking to help. So give us some more info on your hop amounts. Cheers !