I wouldn't dry hop with noble hops. They tend to add grassy notes as a dry hop addition. You'd be better off doing a hops steep with them at flameout if you're after aroma and flavor. Just eliminate your 10 minute addition and add triple that amount at flameout and allow 1/4 of it to steep at 170f for 30 mins, then add the remaining 3/4 and allow it to cool naturally for another 30 mins, then chill it with a wort chiller or ice bath. Since the majority of the base malt is two row, i'd mash at 152f for a minimum of 45 minutes. 70 minutes would be more like it but that's more akin to my setup. That means you'll strike about ten degrees hotter than that. If you wanted a dryer, crisper beer, drop the mash temp to about 145f for the same amount of time.