New Cold IPA - JPalmer inspired

Local homebrew store was low on supplies, so unable to get SF Lager as I've used before. Winging it with WLP840, hoping for both a good attenuation and minimal/pleasant ester profile with good temp control...

Reviewed (this and a few other sites, but with others not specific enough for guidance) just before brewing for some style guidance:
https://www.beerandbrewer.com/john-palmers-cold-ipa-all-grain-recipe/

Decided to use grain bag (in grain basket) at Palmer's mention of bag. Would not recommend doing both, didn't seem to facilitate cleanup like I'd hoped and may have contributed to splashing (though large mash volume was certainly a problem too). Oh well.

I mash for 3-4 hours, without worrying/watching an exact time. A brew day works into my schedule better that way - set up and start the mash, go about our day, and return to finish with the lauter and boil in the afternoon/evening.

It was a larger mash volume than I typically calculate: I took 26L directly from Palmer's blog. For his recipe (5 kg=11 lb total), that volume works to 2.5 qts/lb, whereas mine (13 lb not including rice hulls) is a slightly more modest 2.1 qts/lb. Doesn't look to have improved or dropped efficiency overall... All my previous batches have seemed to have the same efficiency (thicker mash, harder to stir at times) with 1.25-1.5 qt/lb water (as per the old version of How to Brew).

Dry hops were added on day 3. Because I didn't have a muslin bag to contain them, I pitched them straight in and then after high krausen (~day 7?) racked to a secondary fermenter. CO2 purging during that racking seems to have done decently in preventing significant oxidation, based on color and flavor sample at day 16. Fermented at 55F.

At day 16, FG measurement of 1.007 suggests attenuation of 88%, quite above that suggested by the manufacturer. So, not sure if I'm measuring something wrong along the way. Pleasant, though not very strong, bitterness and hop profile (stronger citrus, maybe a little pine, so mostly Ekuanot coming through, ?melon hinting through from the Belma??) on this same sample. Not surprising with (even after throwing on an extra 1 oz Ekuanot in last-minute decision for dry hop...) a rather low weight of hops used compared to typical for style.

Concerned I'm picking up a little diacetyl flavor (though not noticing the same in the aroma?) so I will rest at 67F x1 week, then cold crash x3-5 days before racking to keg. Total turnaround (partly due to laziness? probably done in the secondary after no more than a week...) 4 weeks to get into the keg and start "conditioning" (more likely, start drinking 24-48 hrs later).