Welcome Jay! A picture could be helpful but I can envision it. Looks like you had mindful process control. Only question: what is the 'heat and chill step' in the fermenter?
These NE IPA styles are intensely sensitive to oxygen. If the undesirable color is from oxygen effects, you will see more changes over the next 1-2 weeks in color, flavor and aroma.
Recent reading on this style led me to some information that talks to oxygen stability for NE IPA, not just oxygen exposure (I would call it oxygen sensitivity). Manganese in the ingredients seems to be a large contributor. Certain types of hops (not the ones you used) as well as crystal malts, flaked oats (malted wheat or naked malted oats are a better substitute) can increase manganese and reduce oxygen stability. Wort exposure to copper and iron may also have an impact.
So, I would enjoy what you made. See what happens with a little time, maybe tweak you recipe and keep reducing oxygen exposure with your process.