For your fermentation, using WLP001 (or the Wyeast/Safale equivalent) you want to hold it at about 64-66F for 2-3 days, then allow the temperature to rise freely up to about 70-72F, then keep it there until you hit FG.
As others have said, drop your mash temp down to the 148-152F range. Your FG at 1.017 is far too high for the style and is undoubtedly due to your high mash temperature. Mash around 150-152F and you should finish at 1.010 which is about right for an IPA.
WRT your grain bill, I'd keep it about the same. 1 or 2 pounds of either Munich or Vienna will add some good malty flavor to an IPA but won't make it sweet.
Also, unless you are using something like a corny keg for your secondary, skip the racking to secondary to dry hop. You are just *begging* to oxidize your beer during the transfer, and you're also probably going to skunk it if you rack into a clear carboy and it gets any sunlight on it. It sounds like you have a temperature controlled fermenter, so cold crash your fermenter then dry hop in your serving keg. Put your hops in a nice fine bag, suspend them in the cold beer for 3-4 days, remove the bag and serve!