Homebrewers--- recipe help red IPA

Really interested in trying sabro. I'm tired of citra/mosiac. Also I'd love to get a nice red color. So this is what I have planned. It's lighter on abv as well cause every other of my brews are always like 7%. I'd like to try to get this at 6ish. Does that make the ibu more pronounced? I wanted to keep the IBUS in the 50s at most. Also help me out with hopstand schedule. Critique away as I need some thoughts and input.





Red IPA v2
American IPA

5.9% ABV / 14 °P

All Grain


custom
75.1% efficiency

Batch Volume: 5.5 gal (Kettle)

Fermenter Volume: 5.02 gal

Boil Time: 90 min


Mash Water: 4.32 gal

Sparge Water: 3.35 gal
Total Water: 7.67 gal

Boil Volume: 6.69 gal

Pre-Boil Gravity: 1.047


Vitals
Original Gravity: 1.057

Final Gravity: 1.012

IBU (Tinseth): 54

Color: 13 SRM


Mash
Temperature — 152 °F — 60 min


Malts (10 lb 14 oz)
9 lb (82.8%) — Briess Pale Ale Malt 2-Row — Grain — 3.1 °L
1 lb (9.2%) — BestMalz Red X — Grain — 11.8 °L
12 oz (6.9%) — Caramel/Crystal Malt — Grain — 20.1 °L
2 oz (1.2%) — Weyermann Carafa Special I — Grain — 320.1 °L
Hops (10.5 oz)
0.5 oz (30 IBU) — Warrior 16% — Boil — 60 min

3 oz (17 IBU) — Galaxy 14% — Aroma — 20 min hopstand @ 170 °F

2 oz (7 IBU) — Amarillo 9.2% — Aroma — 20 min hopstand @ 170 °F

3 oz — Sabro 14% — Dry Hop — 5 days

1 oz — Amarillo 9.2% — Dry Hop — 5 days

1 oz — Galaxy 14% — Dry Hop — 5 days


Hopstand at 170 °F


Yeast
1 pkg — White Labs WLP518 Opshaug Farmhouse Yeast 80%