Several things:
Like
@aprichman said, I would cut down the crystal malts. I'm not sure why the caramel wheat is in there in addition to the C40. To my taste, that would be too dark for an IPA.
Hops selection and volume: right now you're at 41 IBU (plus whatever you are pulling from a whirlpool). That's not really IPA territory either. Chinook and cascade is a bit boring as well, given how many new varieties and higher alpha acids hops are available now.
Your water profile is a bit muddled. Your SO4 is at 226.9 with a Cl of 112.7. Your desired profile selection (dry pale ale) looks for 329.9 SO4 and Cl of 164.9. The ratio is about the same but amount is vastly different. S04 contributes to hop sharpness and bitterness. In other words, more gypsum.
For what it is worth, from a casual review, it looks like you are doing generally the right things. Your recipie, to me, looks like a middling hoppy-ish amber-ish beer.
When I am making up a recipe, I usually start by reading a dozen or so similar recipes, to get a sense of what the "fundamentals" are, and then make changes based on what I want to accomplish.
My "base" IPA recipie is something like 10-12# 2-row (to hit my desired gravity), then between 8oz and 1 pound of C40 or C60 depending on desired SRM and to give a little bit of malt for the hops to play against, then a pound of wheat and carapils for body and head retention, and then for an IPA, usually a bit of table sugar to dry it out. Bittering hops at 60, then the rest of them are split at 10, flameout, and whirlpool, and then a big dry hop (or two, depending on style).
My base water profile is 122 sulfate to 25 chloride, and getting bitterness is not usually an issue. I have been diving into water chemistry a bit lately (for NEIPAs), but in any event a higher sulfate to chloride ratio will help with that West Coast IPA bitterness you are looking for.