It's doable. One concern I would have is the accuracy of your scale. Many 5-gallon beers use measurements to the tenth of an ounce of hops. Some brewers care more about it than others, but to do this, you would want to be able to measure 0.1 +/-5 oz. That is, the scale should be accurate to 5 hundredths of an ounce.
In your scenario, you will be scaling your recipes down from 5 * 128 oz to 24 oz. This is a 1 : 0.0375 ratio.
For a 1 ounce hop addition to 5 gallons, you will be adding less than 5 hundredths of an ounce. Therefore, your scale needs to be more accurate. It's probably ok to be accurate to 5 ten-thousandth of an ounce.
The second issue is innoculation. An 11g sachet of US-05 is appropriate for 5 gallons of wort. It contains about 200 billion viable cells. You need about 6 billion. Overpitching can change the character of your beer, and you want to experiment under conditions similar to a regular 5-gallon batch. Pitching twice as much probably isn't an issue, but pitching 33 times as much could get wierd.
My suggestion is to design an experiment using as many different 24-ounce recipes as you can with the same yeast. You can taste them side-by-side.
You can try using different hops and malts and give yourself an impression of various combinations.
Bottled: Old Freckled Men, Berlin Mart Cider, Creamer Ale II
English Mother****er, Do You Drink It Pale Ale
C4 Pale Ale (Centennial, Challenger, Cascade, Citra hopburst)
Gone: Honeybadger Wheat Ale, Bad Amba Jamma, Badder Amba Jamma, Slam Dunkelweizen, Creamer Ale I, Robust Porter