He makes a good point. I was wondering the same about how much coffee to use. This will have a nice little hop punch that should come through with the coffee, however. The last thing I want to do is brew a cold coffee.
@feldmann is right. Especially for a black IPA version, I would say its even more important to use a freshly roasted bean. I would go to Paradise Imports, in back they have a roaster (Jonnie Java coincidentally), ask him to recommend a lightly roasted bean with fruit and/or citrus character. I think the amarillo is a good choice, I personally like some citrus hop character in a black IPA and I think that would work well with a properly selected coffee bean. So I would be inclined to sub out the simcoe for something like centennial. Otherwise the recipe looks pretty solid.
Lastly, I wouldn't add 16oz of coffee, especially if bottling (not sure if you are), best results (in my experience) has been making a cold brew coffee, you don't need a lot of water. Even 6-8oz is more than enough for a 24 hours steep in the fridge with coarsely ground beans.
Let us know how this turn out. Sounds tasty,