Here are a couple of the things I picked up - please let me know if I misunderstood or misinterpreted...
1) You don't need to start hopping at 60 min+. Do the calculations to calculate to the correct IBU's and move the hopping until later in the boil (way later, like 10 min and 1 min). This gives you huge flavor and aroma with the appropriate level of bitterness.
2) Ferment cooler. It sounded like 5-8 degrees under the White Labs recommendation was best. Yeast manufacturers tell you the temperature that will ferment the quickest, not necessarily with the most flavor or character (my interpretation).
3) Get the wort cooled to at or better yet under the fermentation temp prior to pitching.
4) Get the wort off the break by letting it settle overnight (8-12 hours) and rack it off before pitching (this also gives the wort time to get to the desired fermentation temperature)
How'd I do?