Followup-The brewer had a conference on their squished beer and I got the complete recipe. I was targeting ibu of 20-30. They are at 28. I was using oats in mash as are they. I was using 2row rather than vienna as base malt so I struck out there. I focused on hop additions post boil as do they. I wanted to bump up crystal above other hops and that's what they do. Not bad but I would never have gotten where they are without the recipe. They cold crash after full fermentation as I do which some may say is nuts for a hazy IPA. I also had the wrong yeast
I will not post the recipe as this is a big seller of theirs and I do not have their permission.
Learned a lot and am humbled now by what I do not know. Never realized that yeast converts 90% of the hop flavors for some hops not as much for other hops. Some hops best added before fermentation some after fermentation. Now that hop makers have started drying hops at lower temperature, there are actually fermentable compounds now in hops which now, when they dry hop after fermentation, they need to let it ferment again so they do not get bottle bombs on packaging.