So I disagree with most of what's been recommended here. Not that they're wrong, just that to me a black IPA is a beer where the hops are the hero and the roasted malts are a strong supporting actor. I think of a stout as having the malts as the hero and the hops are a plot device to keep it on track.. So, for me, the BJCP style for this one is insane. If you want an IPA with no roast flavour, don't add roasted malts. If you can't tell the difference with your eyes closed then it's just a cosmetic trick. If...
Ok, so taking a breath and stepping off my soapbox...
I leave the roast malts in for the whole mash so I can taste them. But having recently participated in a homebrew experiment where someone brewed the same beer using this approach it defintely made a difference. The one I was involved in steeped the grains at a lower temperature seperately and then added that to the kettel while it was coming to the boil. Definitely had les roast flavours, though, of course, I see this approach as evil.
I've tried both English and neutral yeasts for black IPAs, I prefer the neutral ones. With the english yeasts I get a little bit of caramel malt flavour, mild esters and dulled hop flavour.
For the water profile I go with balanced, but add in some flaked oats to give a bit of smoothness as I add in quite a lot of hops (60 minutes, a bunch steeped at flameout and two dry hops). Yours is possibly a bit heavy on the gypsum, especially with the relatively netureal lager yeast (depend on how cold you ferment).
I'd characterise the recipe you've got as one of the US black IPAs with a firm nod to the UK traditions, like Wookie Jack. Many people love them. So the sugar makes sense as it would dry it out a bit. Personally I keep the malts lean, base malts raost malts, but light on the crystal and cara malts.
Hope this came across as a bit of a joke, I've just added these in case you weren't really after a black IPA done to style. They're not right or wrong, just an atternative view. The black IPA I make won't ever go into a comp, it's just something me and my mates enjoy drinking (and virtually everyone of them is drawn to roasted flavours so it's a big hit).
Also this isn't a go at the BJCP guidelines. They're a wonderful resource and I don't see how homebrew comps would work without them.