I would skip the sugar. The rest depends on what you want to achieve.
I prefer to mash around 152, I would either first wort hop or add @60 1 oz, 1 once dry and the rest 15 and 0 min. I just go with beersmiths as to mash thickness for medium body single infusion batch sparge. I think it is 1.5 lbs/qt
I just brewed 2 one gallon Vienna SMaSHs last night. One I racked onto chili peppers from the garden. I used Warrior hops. I added them as late addition 20 mins and at flame out. I wont know the results for 5 or 6 weeks. I did biab at 152f.
Ok just finished and went with
1/2 oz @ 60
1/2 oz @ 20
1 oz @ 10 + 8 oz of corn sugar and Irish moss
1 oz @ 5
1 oz @ FO
My water vol came real close 5.5 gals and the gravity 1.055
pitching temp mid 70's for the notty and it's in an ice bath
now getting colder now. Going to dry hop with the last oz the
last week of a 5 week primary.
Hope this tastes good and thanks all.