Pre-Pro-Pale

[Know]

I'm making an APA/IPA using pre-prohibition techniques and historic all american ingredients commonly used around 1900 (weird, I know)

Sugars 7%abv
7# --- 6Row
1# 8oz --- Flaked Corn
1# 11oz --- Dextrose (Corn Sugar)

Hops (Cluster) 40IBUs
.5oz @ 90
.5oz @ 60
1 oz @ 10
.5oz @ 5
.5oz @ 0

Thoughts on my hop schedule? I'm concerned that the hop profile will be too strong given the neutral grain flavor I'll get. I'm not interested in changing my grain bill, just tweaking my hop schedule so that's the Cluster is not too overpowering. I also have another ounce at the ready if I could use more aroma to help mask the 7%abv.

Any suggestions help

 

[Bosh]

A lot of 19th century pale ales have a small dry hop. Often just a half ounce or so. The biggest I can recall is 2 oz for 5 gallons.