First Black IPA

I would say that the key to your first Black IPA when you're starting out is to find an IPA recipe that you really like, and then add enough Carafa III special or midnight wheat to it to get the color you want.
Full disclosure, I stole this from @Homebrew42

 

90% pale malt, 5% debittered black malt, 5% crystal malt.
Amarillo and Simcoe are my favorite in this style. Other C hops work well also like columbus, chinook, and cascade. A few ounces towards the end and in dry hop should do it. I tend to not like tropical hops in this style.

 

Just did a black IPA last month. Used Chinook, Amarillo, and Simcoe. Turned out good. OG was 1.080, bittered to about 80 IBUs.

 

All of the hops you listed will do well, but with your avatar it would be sinful to not be heavy on the Centennial. I would definitely use some Simcoe in the dh (and boil if desired) and any of the others as moved by the Hop-Spirits.

The secret to REALLY hoppy taste/aroma is your late additions of hops (typically after the boil) and DH. Don't chase your IBU numbers, that's just the bitterness. What you want to accomplish is for the wort/beer to absorb as much of the hop oils as possible. Unlike hop acids which isomerize and hang around, hop oils vaporize and are never seen again. This is usually done by extended whirlpooling the wort after the boil is stopped and involves temps from 200 down to 150'ish. Don't be in a hurry to transfer to primary, give those oils a chance to stick round. Same for dh'ing, allow enough time for oils to transfer. Air is the enemy for any beer, but IPAs suffer the most. Every time you get a good whiff of hop aroma those are molecules that are gone forever.

Black IPAs should be drunk even quicker than conventional IPAs. Once your hop aroma starts to fade the black patent will start to come through . . . not necessarily bad, but it becomes a different beer. So be thirsty once it's finished.

 

or just use Carafa debittered and you're fine.

 

Haven't we all at some point?

 

I use all Falconers Flight for most of my Cascadian Dark Ales, but an all centennial or centennial and cascade sounds delicious too. I would only use like 1/2 pound or so of Carafa II...if you're not careful with your blackening grain, you'll have a much more grain heavy taste than you'll want. Besides that, my grain bill is the exact same as an IPA. Go heavier on the flavor and aroma hops and do at least 1 hopstand, if not 2 (another at 180 for 15 minutes) to get the proper pine and citrus that you're wanting. That Carafa loves to hide hops, so go big on the hops to avoid having a "hoppy porter".

 

What's the exotic part? Your hop choices seems good to me. Centennial and Cascade in particular are classic for American IPAs, and Galena is not unheard of, but not as popular. They'll make a great IPA (black or otherwise), but no one will think them exotic. Nothing wrong with that, but maybe not the something different you are seeking?

 

Definitely this, Carafa III debittered for color, and go heavy handed with the dry hop. I used 4 ounces (2 Simcoe and 2 Amarillo) in a 5 gallon batch I made.

Also, I didn't see this mentioned, but make sure you get a clean ale yeast to ferment and keep it at the low end of the temp range. The last thing you want is to have to wait 4 months to drink it because it fermented too warm and it tastes like cherry cough medicine*.

*Unfortunately, speaking from a past personal experience.