I think the combo of T-58, rye, and IPA-hopping rates may be a bit too much.
I'd try the rye/T-58 combo first in a pale, rye beer (somewhat of a cross between BPA and a light saison). If that's to your liking, bump up the hopping rates a bit in the next go around.
I actually had to look up US-56, which I believe has been renamed US-05.
US-04 and US-05 are both great yeasts for IPA. I prefer the US-04, because it drops out fully and quickly leaving you with a clear beer in a short amount of time. US-04 gets a bit too estery for some palates if pitched above 65F, so US-05 is your best bet if you're forced to ferment at 65F or higher.