Belgian Dubbel IPA Question

[les2point0]

As of this writing, I am getting ready to make a Belgian IPA, and I wanted it to be dark like a dubbel and slightly hopped. I read an article in Zymurgy recently about hop bursting, and I want to make sure I understand the concept what I am planning makes sense. I want this thing to be on the hoppier side of balanced, with a lot of citrus flavor driving through. I am posting because I, believe it or not, cannot really find a recipe for what I am looking for! So here is what I have so far:

Style: Belgian Dubbel IPA (hey, this is America)

Target Batch Size: 5.5
Target Boil: 6.5
Boil time: 60 Mins

12# Belgian 2-row pils
2# Caramunich
1# Specialty B
1# Dark Candi (added at boil of course)

1 oz Pacifica @ 60
1 oz Cascade @ 15
.5 oz Citra @ 15
.5 oz Amarillo @ 15
.5 oz Centennial @ 15
.5 oz Citra @ whirlpool
.5 oz Amarillo @ whirlpool
.5 oz Centennial @ whirlpool
1 oz Centennial @ dry hop
1 oz Amarillo @ Dry hop

1 Whirlfloc tablet @ 15 min

Wyeast 1214 Belgian Abbey Ale

I may dry hop in the primary, since Dubbels tend to skip the secondary and are conditioned in the bottle, or maybe just add more to the whirlpool. Any tips for this goofy beer?

Thanks everybody.