Hi - Personal opinion, but I'm not a fan of recipe sharing sites like BrewToad etc. Perhaps I'm wrong, or just being judgmental, but I feel like most of the recipes are in the category of "look mom...I got something on the Internet!" While you'll find good ones, you'll find way more...un...interesting ones too.
I'd personally make a lot of revisions to this particular recipe. Dmtaylor mentioned a lot going on in it..."kitchen sink" like perhaps. I say right on man! It really is. For a grain bill, I'm make it much simpler:
12 Lbs of MO
2 Lbs of Rye malt
Depending on your efficiency, this will give you a starting gravity at 1.065 or higher and an ETOH of ~6.5% or higher. I think it will be plenty malty with the MO but allow the spicy rye to show itself too. The original grain bill has way too much going on as mentioned by a previous poster, and it has a bad case of "caraitis" i.e. Carared, Carapils, Caramunich...
For hops, if you are looking for a rye IPA, I like the suggestion made by HoosierBrew of doing a "hop stand" technique so that you really grab a lot of hop flavor. I'd also simplify/clean up the hop bill too. Whenever I see recipes where Columbus and Zeus are used, I have to ask why. Just use the CTZ blend or stick to Columbus. Also, speculation on my part but IMHO, it looks like a it was designed around using 1 oz bags plus a left-over bag of Columbus from a previous recipe.
For your hop schedule, you can go traditional and use 1 oz of Columbus at the start of boil and then do the rest as late additions (20 mins or later), or steeping/whirlpool additions once the wort is down to 180, or exclude the 50 minute addition of hops and add them all during the last 20 mins and during whirlpool (hop bursting).