I'm just now starting to play with water chemistry, but one thing I would notice is your sulfates seem a little low. You want more sulfate to make the hops really pop. Is your water already high in sulfate? I still haven't figured out how to use Bru'n water, but everyone tells me for IPAs "More gypsum... more gypsum". I only add 1 tsp per three gallons, rather than the Brewcraft recommendation of 1 tsp per 1 gallon, but that still adds 200+ PPM Sulfate. (Portland Oregon water which is damn near zero in everything to begin with).
Just took a bjcp class last night on IPAs, so it's all pretty fresh. Everything else looks good, I can't really comment on the grain profile since I don't do all grain. Oats can get really nasty the times I've brewed with them (like sticky and hard to clean, the wort itself was great).
To me, the double dry hop seems excessive. Have you used this method before with success? If so, by all means keep at it. I can't imagine a three day DH would add that much, but I've never done it, so that's just my experience.