1. It's an American-style IPA.
Nothing jumps out at me. Grain bill should be solid, although you may want more sweetness than you have (more Crystal-caramel, if you want to keep the German vibe you could do Caramunich or mash at higher temps). I've never tried that combination of hops but I have learned recently where that metallic, phenolic flavor I hate in so many IPAs come from: Dry hopping, and this recipe is aggressively dry hopped. I'd reduce the 5-day dry hopping to three days while the beer is actively fermenting, then make sure the beer is cold for the 10-day dry hopping.