Simcoe Pale (Part Deux)

I loved the last pale I brewed. The only minor complaint I had was that the finishing gravity was a little high (1.016). So I decided to brew this one again, mash a little colder and throw in some corn sugar to dry it out a little more. We'll see how it turns out.
Grain:
85% Pale American Malt (9.35 lb)
4% Crystal 10 (0.44 lb)
4% Crystal 40 (0.44 lb)
4% Munich Malt (0.44 lb)
3% Carapils (0.33 lb)

1/2 lb corn sugar added at the peak of fermentation.

Single Infusion Mash:
Saccharification rest at 153 degrees for 45 minutes.
Sparge at 165 degrees.

Boil:
90 min. boil

Hops:
0.3 oz Columbus added at 60 minutes.
0.5 oz Simcoe added at 30 minutes.
0.5 oz Simcoe added at knockout.
1 oz Simcoe dry added after primary fermentation.
1 oz Amarillo dry added after primary fermentation.

Yeast:
2 liters, 1 day starter of 1 vial of White Labs (WLP001) Cal Ale Yeast.

Predicted Original Specific Gravity:
1.054
I actually only hit 1.048 this time :/ The corn sugar should sort that out :)

Notes:
Ferment at 65 Degrees for one week or until primary fermentation dies down, bump the temperature slowly up to 68 for another two days and let it finish off. Then add the dry hops and crash the temp down to 45 for another week to let things settle before kegging.