You don't need sucrose for a standard IPA, low in OG. I would allow the yeast and mash temps/ferm temps to give you the dryness you're after. As far as the malts that will affect body (carapils/wheat/cararye)... you'll only need like 4-5% total in the recipe given your goals.
MO is kinda heavy for an IPA. 20% or so will work, but honestly I'd rather go with just English 2-row. It has more character than American 2-row, but not as heavy as MO or Golden Promise.
I would cut the bittering addition to attain 20-25 IBUs, then achieve the rest later on in the boil. Styrians seems a little out of place IMO, but it will still work.
Question... Where's the RYE MALT there?? You seemed to have left it out (not talking about cararye).