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So below you will see the All Grain Kit I received and I have brewed this kit before with success, but I am looking for a bit more bite with it. I haven't tried my own recipes yet as I am not comfortable with grains at all. I love the New England IPAs and would like to try one of them sometime down the road on my own. But anyway I have about 3oz of Amarillo and 8oz of Citra hops laying around and looking for any ideas about adding these to the recipe below. I would like to dry hop again, so any help is appreciate on how much and when to add to boil.

9 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM)
13.6 oz Caramel/Crystal Malt - 10L (10.0 SRM)
10.2 oz Munich Malt - 10L (10.0 SRM)
3.4 oz Caramel/Crystal Malt - 30L (30.0 SRM)

0.85 oz Hallertau Magnum [14.00 %] - Boil 60.0 min
0.75 oz Centennial [10.90 %] - Boil 10.0 min
0.75 oz Cascade [5.30 %] - Boil 5.0 min
1.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min

Thanks

What's the OG?

You can definitely add at least twice as much late addition hops, if not three times more. And dry hop with 2-3 oz. This will give you a lot more aroma.

I also found tweaking with the water really helps with IPAs.

Agree with Jamie. Needs a lot more late hops, and definitely needs to be dry hopped. I'd go as high as 8 ounces of each.

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Up your 10, 5 and 0min additions to at least 2oz. I'd personally go 3oz for each stage and add 3-4oz dry hop.

If you have the hops just laying around and want to go higher, up the 0min addition as high as you'd like and add more dry hops. Experiment and see if you like it.

I'd up the hops too, although it's worth pointing out that the late hopping rate on the original recipe isn't that far off from what would have been considered an IPA at the start of the craft beer period. I've gone higher, but lately I've been happy with around 5-6 oz/5 gallons for late boil hops, and another 3 or so for dry hops.