Here was Matt's response:
"James
For the most part the recipe looks good a few details to change
-We start at 18P (not 1.080)and end at about 3.0P (well below 1.015-1.018)
-We use all Citra and Amarillo through out the brew with a large whirl pool addition (no magnum). I would back out some of the middle additions to allow for a nice big 50/50 Amarillo Citra whirl pool hit.
-You could add more rye if you like, we haven't gone there so I don't really have much to advice to give. We have never done a beta G rest on this beer but it might help if you are having run off issues.
-No Oak
Hope this helps
Matt"
The higher OG you guys are starting with could be a reason you are having a hard time getting down to the proper finishing gravities. Also, it seems FSW begins there fermentations at 62F and allows them to free rise to 66-67F after 24 hours of pitching yeast before doing a diacetyl rest in the lower 70s (69F -72F) when fermentation is complete.
I adjusted the recipe accordingly for my brew day last Thursday. OG - 1.071 and currently sitting at 1.012. I am beginning my dry hop regimen and diacetyl rest tonight when I get home.
Interesting stuff. Care to share your recipe? I look forward to more updates.