FATC1TY said:
You should be able to fit this in your tun, might need to scale the recipe back.
Appears that you have Beersmith. Do you have your equipment set up in there? It should tell you how much volume you need for the recipe.
I used this recipe as the base and made it bigger, and I needed 5.88 gal. I have a 10 gallon tun.
You could probably do it, but it will be tight I think. I would check your mash profile on beersmith for an idea.
I wouldn't worry about a mash out though. You don't need it if you mash with enough water. It will be fluid enough.. Drain it, and then sparge. Split whatever you need for sparge into two infusions and be done with it.
If you don't want to dry hop, thats just personal preference. I personally think that ALL Pales and IPA's need dry hop to be to style. You won't quite have the aroma, or flavor you would get if you don't dry hop, but that might be something you personally like.
I wouldn't skip the dry hop, but it's not going to ruin the beer, IMO.. Just won't be as rounded as I think it could be.
+1 to both pieces of advice.
The main reason for a mash out is to get your grain bed out of the temp range at which the enzymes are active so starch to sugar conversion stops. Run the numbers on your gear. My 10 gal cooler completely swallows this recipe. I can't imagine with careful measurements that you'd have trouble doing a mash out with this in a 5 gal cooler.
One step you could do with a batch sparge is to do both of your runnings quickly and get your wort on the burner as soon as you collect you first running. Batch spargers should shoot for that anyway, although I admit I often either forget or intentionally skip doing this.
As for dry hopping, why would you skip it? Part of the appeal of this style is putting the glass to your face and getting a nose full of your favorite hop aroma. You can dry hop in primary or secondary and if done properly, the additional risk of oxidation or infection is minimal. Here's what I do. I usually go to secondary when dry hopping but this works for either.
Spray a small, clean plate with a no rinse sanitizer like star san
In a mesh hop bag, tie 1 or 2 clean marbles in one of the corners
Place the hop bag with marbles in a sauce pan of boiling water. Boil for 5 min
Remove the bag with kitchen tongs and place on the sanitized plate
Hops into the bag. Tie off the open end, leaving enough space so the pellets move around loosely in the bag. My lhbs sells mostly pellets so I do about 1 oz per bag
Once hops are ready stuff the bag into your primary or sanitized secondary
Leave hops in beer for about a week (I usually don't exceed 1 days)
Package, carb and enjoy
) 
