"Need a Name" IPA

Alright, I'm currently fermenting a new American Style IPA and I need fun and creative name ideas. If you would like to try your hand at home brewing this IPA, here's the recipe:

5 gallons of filtered water
8 pounds Canadian Malt Syrup
1 pound 60L Crystal Malt
1.5 oz Nugget (bittering hops added at beginning of boil)
1.0 oz Cascade (flavoring hops added at 30 minutes into boil)
1.0 oz Cascade (aroma hops added when 60 minute boil is complete)
0.5 oz Centennial (aroma hops added when 60 minute boil is complete)
1.0 teaspoons of Irish Moss
0.5 oz Cascade (dry hop)
0.5 oz Centennial (dry hop)
White Labs Yeast: California Ale Yeast WLP051, made by Anchor Brewry

Process:
Place Crystal Malt into muslin bag, tie shut, and add to 2-3 gallons of water to boil kettle. Heat water to 150 degrees. Once at 150, steep grains for 30 minutes. DO NOT let temperature get above 165, your brew will be ruined if so. After 30 minutes of steeping, remove grain bag and bring to boil. Once at boil, remove from heat and add the Malt Syrup. Additionally, place Nugget hops into a muslin bag, tie shut, and add to the mixture at this time. Return to heat and boil for 30 minutes. At the 30 minute mark, place Cascade flavoring hops into a muslin bag and add to boil. 15 minutes later, add the Irish Moss. 15 minutes after this, turn off heat and add both the Cascade and Centennial aroma hops directly to the mixture. Let mixture steep for 10-15 minutes while cooling. Remove the 2 muslin bags filled with hops. Cool the mixture (aka - the wort) to 100 degrees. Once at 100 degrees, place the wort into fermentation bucket and add remaining water to 5 gallon line. Check the wort's temperature. If the temperature is between 70-80 degrees, add your yeast and violently whip to aerate. Place on lid and water air lock.

Now this is all the further I am at this point. However, you are still not done. Here are my future plans:

After 1 week of fermenting the wort, siphon the wort into a secondary fermentation bucket. Add both the Cascade and Centennial dry hops directly to this mixture. Let ferment for 1-2 additional weeks. Once airlock stop bubbling, move to bottling.

This will be a pretty hoppy IPA. If you would like to get a taste, show up to a cyclocross event in September and October! If you can't make it out, let me know and I'll set one aside for you. Cheers!