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I'll take: GB-Pale BD-MOP

I always dry-hop in the primary just before fermentation is complete to avoid oxidation from the hop addition. Why would yeast/hop mixing affect flavor characteristics of dry-hopping?

1) no, for a full wort boil you will look at the "pre-boil" tab. It will open a box, which tells you your pre-boil volume (which will be higher than the final batch size to account for evaporation). The default setting is for a 5 gallon batch size, 60 minute boil, and a 15 % evaporation rate...

i think you need about 1 lb of dextrose/ 5 gallons to get the right attenuation for this beer. NN is really light in color, so i'd try to keep the crystal malts low (20-40 L or just use munich for color) and definately no chocolate malt.