NEIPA Recipe

Recipe looks good... but in my experience with that style... yeast, water chemistry, and avoiding oxygen is almost more important than the malt/hop details

 

Agreed. Water profile is the only thing that will give that softness that’s critical. I would add, though, that you may want to double your dry hop quantities as a starting point as well.

 

The New IPA by Scott Janish is a good read for brewing NEIPAs.

I like using Carapils at about 5% in the grain bill. Oats/Wheat you're looking for 20-30% or so. Rice hulls help if you have mash out issues. I'd use about 10 ibu of hops at first wort (both for process and flavor), move the flameout hops to the whirlpool addition, I'd whirlpool at 180 degrees for 30 min rather than 160, and in general increase the hops in the whirlpool and both dry hop additions........but that being said I'm sure this would work very well and you can adjust the recipe based on how it comes out for you.

True story above about yeast, water chemistry (3:2 chloride to sulfate is good starting point, with about 200 ppm chloride as a target), and no O2 post primary. London III 1318 is my NEIPA go to, but others work OK as well.

 

+1 to more hops in general. I know it is common to only add hops post boil, but I think there is a lot of layering of flavor that comes from kettle additions, so don't skimp there - I would increase the the hop steep amounts by a few oz as well. Up the dry hops too.

I would also consider using a 'lifter' hop in there as well. You have the usual suspects for NEIPA, but you can emphasize some of those characters by using some more unusual varieties in lesser amounts - think Columbus, Chinook, Bravo, Crystal etc. They don't sound like typical NEPA varieties but they can add some complexity to the hops you have which are all in the same ballpark flavor wise, use in much smaller amounts however.

Also, as @ECCS mentioned, avoiding O2 exposure on cold side is absolutely critical to this style. If you aren't keg hopping, make sure you only add hop additions while there is still signs of active fermentation, and keep in mind this can be over in like 3 to 4 days if you pitch enough yeast.
If you are bottling, consider adding a campden tablet to your bottling bucket to scavenge introduced O2, and just rack very carefully. If you are kegging, I'd purge your keg by filling with sanitizer to the brim and pushing it out with CO2 before racking into the liquid out.