The fridge is set at 60, so I should have been in the range for S-04 yeast (my bad, my brain added a U)
Her recommended range, per Fermentis is 59-68F. So 60-62F is excellent for the bulk of the fermentation, with reduced ester formation. It is important to keep her engaged until she's finished, so when things are slowing down start ramping her up slowly, 1-2 degrees per day, until you get to 70-72F, then let her condition at that temp for a week. You'd dry hop at the end of that conditioning period, 3-5 days before packaging. Generally avoid using secondaries, especially with hoppier beers. There's nothing secondaries cure, only causing problems, especially in novice hands, oxidation being the biggest detriment, followed by infections and stalled fermentations.
that recipe was orginally a LME recipe and called for 6 lbs at beginning of the boil
There's no need to boil extracts (LME or DME) for a full hour, unless you want the extra caramelization and darkening. Extracts have been boiled/heated sufficiently at the maltsters already, and then some during concentration and successive spray evaporation (to DME). It's usually better to add extracts at the very end of the boil or at flameout, so they get pasteurized. Reduced boiling of extracts makes for better, fresher tasting beer. In a hybrid approach you could boil half or less of the extracts, adding the balance at flameout.
I used equal quantities of DME....OOPS..by my calculations
Using DME is usually better than LME. Freshness of LME varies widely, and is much more subject to aging and oxidation with time. See all those cans and containers on the shelf... And how old are those bulk drums filled with LME?
DME can be stored at room temps (kept dry in a well sealed, oxygen barrier bag) for over 10 years at room temps and even well above, and still taste as good as the day it was made. Even hardened, clumped DME tastes fine.
OOPS..by my calculations, I had 1.5 pounds too much.....OG was 1.088.....gonna be a BIG beer....if the yeast consumes all the sugar, it will be close to 10.5%
You can say that again: Triple IPA!
And more reason to keep that yeast going by slowly increasing the ferm temps as fermentation slows.