Originally Posted by skunkfunk
I think it sounds good. I would go partial mash and include some more grain to raise the gravity rather than include sugar in it. Alternatively, you could put in another pound of DME at the end instead of the sugar and achieve much the same result.
The reason he's adding the sugar is to counteract the unfermentability of the malt extract, which is a very good idea in a beer you want to be dry.
You could dry hop with an ounce of two (or three) of the Mosaic. It's a descendant of Simcoe I believe, so I bet it would be very nice in a dry hop.
Also, I've found that WLP001, WY1056, and US-05 are all pretty much the same as far as attenuation and flavor profile. So I almost always go with US-05 because dry yeast is just easier.