Dirt Wolf is one of the best DIPAs I've had in awhile - love it. I think you're on the right track. Part of what makes it so good is the high attenuation, ie., drinkability. Many DIPAs have a cloying sweetness I don't care for, as well as not necessarily a much more aggressive hop schedule than AIPA. Therefore I would mash @ 149 or 150F for 75 minutes, to get a drinkable FG. I would also limit or drop the carapils, to help attenuate thoroughly - that amount of base malt and caramel malt will leave plenty of malt character. I would limit the caramel/crystal to no more than 5 or 6% C40, as it is certainly not an overly 'caramelly' beer.
You obviously know what hops are used in the beer, since those 4 varieties are the actual ones used. The one change I would make is to move the 5 minute Chinook and Mosaic additions, in addition to an extra oz each Citra and Simcoe, and do a 45 minute hopstand @ 170F - ie., cool your wort to 170F then add the hops and steep, lid on but stirring occasionally, for 45 minutes (hopstands give you EXCELLENT hop flavor, as well as some aroma). Then cool and pitch. I think these changes will have you pretty close. My $0.02. Good luck !
EDIT - Forgot - a lb of sugar in place of a lb of base malt is a great idea for DIPA. Commonly done. It will help dry out the finish.