Rye Ask Rye IPA

Shooting for a tasty, yet big beer at 7.2% abv. The flaked barley should give it incredible head retention and a cascading effect like a nitrogen pour. I'm not an IPA guy, but I can't ignore the sytle. I'm going to brew two this fall, the first attempt below is a lot less complicated based on the fact that there is no dry-hopping involved..rare by today's IPA standars, but we'll see how it turns out.

Recipe Type: All Grain
Yeast: Safale-05
Yeast Starter: Cake from Yukon Gold
Batch Size (Gallons): 5.5
Target Original Gravity: 1.064
Target Final Gravity: 1.010
IBU: 67
Boiling Time (Minutes): 90
Primary Fermentation: 21 days at 62-65 degrees
Additional Fermentation: Crash cool to 39 degrees for 7 days then bottle
Grist:
10 lb 2-row Pilsner Malt
2 lbs Rye Malt
2 lbs Vienna Malt
12 oz. Crystal 60L
8 oz. Flaked Barley
4 oz rice hulls

Boil Additions:
1 oz. Tettnanger FWH 4.4% (First Wort Hopped)
1 oz. Chinook 60 min 12%
0.5 oz. Chinook 30 min 12%
0.5 oz. Chinook 5 min 12%

Mashed in at 154 degrees for 70 minutes. Ran off 7.2 gallons and boiled for 90 minutes.
15.25lb x 1.50qt/lb = 22.88/4qt per gallon = 5.72 gallons mash in
anticipate 2.25 gallons lost in mash
uggh...actual OG 1.076, this was a BIG beer, sparged 7.2 gallons into kettle, should have added the additional 1/2 gallon that I left behind, but 7 gallons is usually enough for a 90 minute boil........only drained 5 gallons into the kettle instead of 5.50, which accounts for the high gravity. I'm going to add some distilled water to the fermentor as an experiment to see it i can drop the OG and mellow it out a bit...I really want to ferment 5.5. gallons here to lower the OG a bit. Great efficiency nonetheless.
New OG = 1.068