Change the grams to ounces and you should be OK ;D
Seriously, though… less than 3 ounces in the whirlpool isn’t going to cut it for a 5-gallon batch of IIPA. Two ounces per gallon is a good start. Having double the amount of dry hops vs whirlpool additions is backwards. If you hit the whirlpool hard, then you don’t need a truckload of dry hops.
Grist and mash look good. Make sure you’re in the 200-300ppm range for sulfate (or higher if you prefer).
I like the hop combo. I am one who promotes a 60 minute hop addition to work with the FWH. I feel that it gives a big beer like this a little more backbone. I usually use Columbus for my 60 minute additions in IIPA, IPA, and APAs.
You probably predicted this… I’m going to agree with Eric on this one… I’d at least double the whirlpool addition and/or dry hop additions.
I like the grist, sugar and low mash temp - pretty spot on. I think a 40 minute stand @ 170F with 6-8 oz of your hop blend and using ~ 6 oz of dry hops will give you a killer beer. I love the flavor and aroma you get from the cool hopstand but still find dry hopping to give the best aroma. Lots of good approaches out there.
EDIT - +1 to high sulfate here, ~ 300ppm. It will obviously enhance hop character but also give a drier finish, as opposed to the sweet finish that so many IIPAs have.
I think your blend is pretty good. I wouldn’t mess around with other hop varieties - just up the amounts. The only exception is if you have something dank/piny like Chinook/Columbus/Simcoe. The varieties you’re using are pretty citrus-forward, and Cascade can be pretty floral sometimes. A touch of pine on the palate might be a good counterpoint.
Personally I love the combination of Citra and Simcoe. I think they play together really well. The grain bill looks good. Just up the hops. If I recall, the Pliny style recipe in BCS uses about a pound of hops in 5 gallons, and calculates to a theoretical 200+ IBU, so you can’t really overhop this style.