Double Rye IPA - Extract, Feedback?

I am trying my first Double Rye IPA. I want it to have a solid spicy rye flavor complemented with a strong spicy/earthy hop flavor.

Double Rye IPA
Extract
5-5.5 gallon
1.080 OG
1.010 FG

Specialty Grains - 1 hour steep at 155 degrees:
.5 lb Flaked Rye
.5 lb Rye Malt
.5 lb Crystal 20L
.5 lb Cara Vienna

Extract:
8 lbs Extra Pale LME
1 lb Amber DME

Hops:
60 minute - 2 oz Warrior
15 minute - 1 oz Nugget
5 minute - 1 oz Summit
0 Minute - 1 oz Nugget
Dry Hop - 1 oz Nugget, 1 oz Summit - 7-14 days

White Labs California Ale Yeast - Double starter

Using a Whirfloc tab and Brewvint yeast nutrients at the 15 minute mark

Also planning to add about a pound of corn sugar to boost the OG

Any feedback is welcome. Would you switch around the hops at all? I have seen Nugget used for bittering, but are used late in the boil? I was thinking about maybe moving one ounce of Warrior to later in the boil, and maybe using some of the Nugget earlier.

 

I went with the rye blend on the recommendation of my homebrew supply store. The dude said that the flaked rye wil be bolder but fade quicker, and the rye malt would be more subtle but last longer. Didnt consider Cara-Rye, might have to throw that in the mix next round if this one goes well. Definitely want that deep red/copper color, I'm hoping the 1 lb of Amber DME will help with that.

As for the hops, I probably wont mess with them too much, was thinking about just blending them a little:

60 minute: 1 oz Warrior, .5 oz Nugget
15 minute: .5 oz Warrior, .5 oz Nugget, .25 oz Summit
5 minute: .5 oz Warrior, .5 oz Nugget, .25 oz Summit
0 minute: .5 Nugget, .5 Summit
Dry Hop: 1 oz Nugget, 1 oz Summit

I know not everyone is a fan, but I like that pungent, earthy, garlic aroma. I'm hoping it will complement the spiciness of the rye.

 

So I brewed it yesterday, mixed the hops as described above. They all smelled pretty similar, I think they blended well. I just remember the Summit smelling a lot more potent than the other two. I filled my primary to at least 5.5 (maybe a little more than 5.5), so the OG came in just a bit low. With the temp adjustment, it was about 1.073 (I was hoping for closer to 1.080). It's got a good fermentation going this morning already.

I was thinking about adding a pound of sugar to give the gravity a little boost (I understand that it will lower the FG as well). I have honey, dark brown sugar, and cane sugar. I used the 14 oz Brewvint corn sugar alcohol boost already during the boil. I'm tempted to add that brown sugar in a day or two. Any suggestions?

 

How much did you use for the dry hop? And for how long?