If it's us-05 then that's about perfect. I usually try to ferment that strain as close to the 65-68 range as i can and it gives me a really clean and fast ferment. if you've got a temp controller you should be golden.
Oh and i don't know if you used yooper's 60 min ipa recipe or not but it's really damn close. that's what i have on tap right now.
PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout