I did a similar beer - a Belgian IPA, but I added some crystal and 2-row to the grain bill to skew a bit more towards an IPA. I went 3 weeks on the yeast in primary, then added dryhop for an additional week (I don't usually bother with the secondary, just left it on the yeast). Then bottled.
I also fermented at the high end for the yeast (WY 1762). Not sure if it was the fermentation temp but there are all kinds of off flavors in my beer that are very slowly fading. My 2-cents is to condition on the cool side, and give the yeast plenty of time to clean up after themselves.
Drinking:Smoked Dunkelweizen; Imperial Nelson Sauvin Pilsner; American Brown
On Deck: ??