All-Grain IPA recipe critique needed!

This weekend I plan on brewing a west-coast style ipa. I am aiming for something dry, crisp, bitter (but not overly), while most importantly having a huge citrus/tropical fruit aroma and flavor. Below is my recipe idea - I used the wheat for head retention and mouthfeel, and the sugar to dry it out a little more. The hops are in pellet form. Let me know what you think!

Original Gravity
1.068
(1.061 to 1.071)
Final Gravity
1.016
(1.014 to 1.018)
Color
7° SRM / 13° EBC
(Gold to Copper)
Mash Efficiency
65%

malt and fermentables
% LB OZ Malt or Fermentable
79% 11 8 American Two-row Pale
07% 01 0 Sugar, Table (Sucrose)
07% 01 0 Wheat Malt
03% 00 8 American Crystal 40L
03% 00 8 CaraVienne 24L

Batch size: 5.4 gallons
Boil: 6.0 avg gallons for 60 minutes

hops
use time oz variety
boil 60 mins 1.0 Magnum
boil 10 mins 1.0 Columbus
boil 05 mins 2.0 Citra
boil 01 min 1.0 Amarillo
boil 01 min 1.0 Citra
dry hop 1.0 Columbus
dry hop 1.0 Amarillo
dry hop 1.0 Citra

Bitterness
13.0 HBU
72.6 IBU
ƒ: Tinseth
BU:GU
1.06

yeast
White Labs California Ale (WLP001)

Alcohol
6.9% A.B.V.
5.4% A.B.W.
Calories
224 per 12 oz.

Mash low - 149. Ferment at 68. Primary 2 weeks. Secondary 1 week, then dry hop for 2 weeks. Bottle condition w/ 3/4 cup sugar for 3 weeks at 70.

Any and all advice is welcomed.