I suggest make the Pale Ale and sub in a 1/2 lb of Crystal 40 or 60 for the 2 row. Also, leave out the orange peel. This beer won't have a ton of hops to hide any flaws. If you can make a nice, clean Pale Ale without any off flavors you can make any IPA later. Remember to keep your fermenting temperature in the 60's.
Thanks for the feedback. I am going to do the pale ale, and replace some of the 2 row with c60. I am also dropping the orange peel in secondary, but do want the orange as the late boil addition....I love a hint of orange in beer. I am also changing from Cascade to Amarillo. This is what I have now:
10 lbs Pale Malt (2 Row) US (1.8 SRM)
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM)
1.00 oz Amarillo [9.20 %] - Boil 60.0 min 34.3 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins)
0.50 tsp Yeast Nutrient (Boil 10.0 mins)
1.00 oz Amarillo [9.20 %] - Boil 5.0 min 6.8 IBUs
1.00 oz Orange Peel, Bitter (Boil 5.0 mins)
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]