Any recommended changes would depend on what your goals are for this beer. You did not say what you wanted so all we can do is nitpick the recipe.
Simplify the grain bill. Remove melanoidin and carapils. Add wheat malt. Increase 2-row. Mash around 150 F. Incorporate some simple sugars if you want it a bit drier. Go with one version of crystal malt, preferably the 20L.
Add another hop or two for variety. Simplify the hop schedule to 60/30/0/DH with a 90 minute boil. Don't FWH it. Add more bittering hops. Split the dryhop into two, 4 day stages (first stage in primary, second stage in secondary). Focus on the dryhop addition for the heaviest representation of your hop bill. Total amount of hops depends on the OG, which you did not mention.
Make a yeast starter with something like WLP090 instead of US-05. Ferment at 64 F for 10 days then free rise to 68 F for the dryhop. Cold crash for 1 day, add gelatin solution, continue cold crashing for 3 more days.