Rye IPA: brewing with wet hops

I personally enjoy brewing with wet hops. The fresh, grassy, hoppy aroma and flavor adds a unique character to the beer. The final beer has a fresh taste that is impossible to replicate. Unfortunately, my 2014 hop crop was lacking because I planted the rhizomes so late. But, a local homebrewer donated a pound of fresh Centennial hops.

I've been wanting to brew a Rye IPA  before this summer ends, so the timing was perfect. I used pellet hops for everything, except the hop steep after flame out. Using the 6:1 (5:1) rule for wet hops: pellet hops, the hop steep addition should be equivalent to 2.5 - 3.0 ounces of pellet hops.There is nothing too special about the grist on this beer, as I am looking for the wet hops to dominate the beer. The grain bill is mostly 2-Row, a little crystal, carapils, and rye malt. The rye malt only makes up 13.3% of the grist, which is fairly mild for this style. I am going to see how it turns out, but may up the rye malt for future batches.

Fresh Centennial

Volume Adjustments for Wet Hops:

PreBoil Volume: 7.00 gal
PostBoil Volume: 6.00 gal
Fermenter Volume: 5.5 gal (after straining)

OG: 1.064
FG: 1.010
ABV: 7.2%
IBU: 70ish
SRM: 7

Grain:
12 lbs US Pale Malt (2-Row)
2 lbs Rye Malt
.5 lbs Carmel/Crystal-40L
.5 lbs Carapils/Dextrine

Mash: Single Infusion (1.25 qt./gal.)
60 min. @ 150
10 min. @ 168

Boil:
.5 oz Columbus @ FWH
.3 Columbus @ 60
1 oz Centennial @ 10
16 oz Centennial Wet Hops @ Hop Steep (140 - 150 degrees F for 60 min)

Fermentation: w/ 255 Billion Cells of WLP090 (San Diego Super Yeast)
10 days @ 66 degrees F 
7 days @ 66 degrees F (1 oz Citra+2 oz Centennial)