I way over hopped when I first started brewing and ended up with bitter grassy beer. I've discovered less is more and I can use way less hops if I use a cleaner malt profile like German 2-row with maybe a small amount of few steeping grains for head and color (the idea was taken from an extract kit I brewed).
FWIW, I would keep the 60 minute or increase it to 28g (although I find a 28g addition of a hop over 7AA to end up way too harshly bitter), skip the 30 minute hop addition entirely, keep the 15 as is or move it to 10 minutes, and reduce the 5 minutes to 10-14g or move it to 2 minutes or Whirpool/hop stand as you cool and/or a dry hop for about 3 to 5 days. With that high of AA in your hops you could be over hopping during the boil for that malt profile and making it too bitter.
I get a great but subtle SMaSH flavor from 2-row and a 14 g hop addition at 60, 14g at 10, and 28g for 3 days dry hop before bottling. Smells great and it is very subtle and low bitterness but an obvious hop profile (to me anyway) this way. If you want more sharp bitterness I'd make the 60 minute addition 21g, still skip the 30 and leave the rest as is. Experiment, worst case scenario I can share a great honey beer bread recipe to use the beer up if it's not to your taste.
Incidentally, I made a horrible NEIPA once. Smelled great but tasted like a lawn mower blade threw up. I think it was because I did not cool the wort fast enough (it was winter so I left it outside for 3 hours) so the late addition (@ 10 and 5) and whirlpool/hop stand additions I tried to do spent too much time too hot. If you're slow to cool your wort or let it cool down on it's own, the hops can be at too high of a temp for too long, I find they get harsh. I've done my own experiments and there are a few articles I read on-line (sorry I can't remember exactly where or who wrote them - but I think it was an Australian brewer) that are about a no cool hop process and how you need to move the hops schedule accordingly because the "boil" lasts longer. For example, to make up for the longer time the wort is at higher temps, move the 60 minute to 30 or less and the 15 and 5 minute or add hops at periods AFTER the boil is over - almost like a hop stand and adjust the amounts of hops you use (I can't remember up or down). I found a neat chart online somewhere that showed how to shift the additions to make up for a natural cool brew. I've not tried it but it's on my "I wonder what would happen if" list.
