Any reason that i shouldn't brew this?

To me, I would just simplify the hopping later in the boil. Do the 60 and 30min additions, but simplify the rest. Take the 25/20/15/10 additions and add them all at 10min. Take the 5/2/1 additions and throw in at flameout/whirlpool. Simplifies it a bit.

Grist looks good for the style. The 200/50 sulfate/chloride ratio is good. Consider fermenting at a lower temp if possible, around 66-68F vs. 70F.

No red flags I see aside from just a suggestion on simplifying the additions.

 

Yeah I agree with @invertalon on this one. I personally just do 10 and 5 minute additions and skip the whirlpool but simplicity is nice anyway.

 

Also agree with @invertalon move towards larger whirlpool addition, cut out the staggered hopping.

 

Move it to the lower section for Whirlpool hops and see what the IBUs come out to. When your boil is done, turn off the burner, give the wort a good spin with a spoon until it has a whirlpool, then add all those hops and let them rest for 20-30 minutes before chilling.

 

Seems like you are brewing something strictly to get rid of a bunch of hops. Nine different kinds. If it were me, I wouldn't because I do not know several of the hops individually. Mixing them all together is a crapshoot. It'll make beer, and hops are hops, so it probably will be OK or better. But greatness would be a happy accident.

 

In addition to consolidating your additions to something like 60-20-5(and leave in while cooling), I'd consider "grouping" your hop varieties.

I'd hold back the Warrior to reduce the number of hop varieties at play here, and because it'll make a fine bittering addition for any beer you brew later on. In my experience, Belma has a very pungent strawberry flavor that takes over. I like it on its own or blended with one or two complimentary hops, but for this complex hop bill, I'd put all the Belma at 60 and try to boil some of that intensity off. Other than that, I would group the hops as follows:

60 - Belma
20 - Cascade, Sterling, Centennial
5 - Dr. Rudi, Lemondrop
Dry Hop - 007, Vic Secret

Or something like that. I'm just thinking about ways to reduce the risk of getting a generic "hoppy" flavor from the large number of varieties. Maybe by segmenting it that way, you can keep the flavors distinct.