There was a lot of noise in this thread, glad it died-down.
I will work on the water profile, starting with RO and bump-up the Chloride. Other than fermenting with the Vermont strain @ low temps, heavy whirlpool and dry hopping, what else ya got to tweak the kit recipe?
Have you used the vermont strain before??
I (and many others) have found it to be a bit finicky first generation - especially in a bigger beer. It is not uncommon for people brewing 1.060+ beers with a single vial/pack to have it poop out on them around 1.018 or so. If you are using it first generation, I would make sure to take steps to ensure large, healthy, active pitch.
Personally, I really like the yeast - but I never pitch it to a bigger IPA first generation. My general protocol is to brew a 1.040 blonde ale first generation - low hops, no dry hop. I then collect the yeast from the fermenter to 6 1/2 - 1 pint mason jars. Then I use the 2nd generation for my IPA's. I use the 6th jar for another blonde ale - repeat the yeast harvesting. Generally, I do this 3-4 times before starting over again.
When I use the 2nd+ generation yeast/starters, I routinely finish around 1.011-1.012 on pretty much every beer.
Otherwise, I would say to make sure you keep track of the steps you take this time, and perhaps adjust accordingly on future beers.