So here is the final recipe. I had to switch around the hops due to availability issues at my LHBS.
Size: 6.24 gal
Efficiency: 87.0%
Attenuation: 75.0%
Calories: 265.02 kcal per 12.0 fl oz
Original Gravity: 1.079 (1.056 - 1.075)
Terminal Gravity: 1.020 (1.012 - 1.018)
Color: 28.32 (30.0 - 100.0)
Alcohol: 7.84% (6.0% - 7.5%)
Bitterness: 53.1 (50.0 - 70.0)
Ingredients:
14.0 lb Pale Ale Malt
1.25 lb Caramel Malt 60L
1.0 lb Carafa Special® TYPE III
0.4 lb Biscuit Malt (Mout Roost 50)
0.5 oz Magnum (14.5%) - added during boil, boiled 60.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 20.0 min
0.5 oz Summit (17.0%) - added during boil, boiled 20.0 min
1.2 tsp Irish Moss - added during boil, boiled 15 min
1.0 oz Amarillo (8.5%) - added during boil, boiled 10.0 min
1.0 oz Citra™ (12.0%) - added during boil, boiled 10.0 min
2.0 oz Citra™ (12.0%) - added during boil, boiled 0 min
0.5 oz Summit (17.0%) - added during boil, boiled 0.0 min
1.0 oz Citra™ (12.0%) - added dry to secondary fermenter
1.0 oz Amarillo (8.5%) - added dry to secondary fermenter
1.0 ea White Labs WLP001 California Ale
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
01:03:41 mash - Liquor: 4.16 gal; Strike: 165.71 °F; Target: 150.3 °F
01:13:41 virlauf - Rest: 10 min; Final: 172.1 °F
I kegged last weekend and had a few last night. It is delicious!!!!!!!!

The only change i would make is to add another .5 ounces of Magnum for a bit more bitterness. I happen to like a little more roast in my BIPA's and this one gives just enough without clashing with the hops or overpowering the overall body and flavor. Thank you again for all your help!!!!!!
Art