I've been making, pretty much on an every-other-batch basis, a hoppy pale that works with whatever hop I feel like tossing in that day - summit (tangerine funky), cascade (citrus floral), galaxy (citrus tropical), or my fave, an equal mix of nugget, mt hood, and Simcoe (earthy spicy passion fruit).
The base recipe is 30% Vienna, 30% two row, 20% Munich, 4% crystal 20, 4% honey malt, 4% crystal 40, and 8% table sugar. I mash at 152, which helps to maintain a dry finish with that amount of sugar in there. A really dry finish really helps this beer in my opinion. I bitter to 25 ibu's with magnum, then hop burst it all to hell with whatever the choice hop is at 10, 5, and 0 minutes to make up an additional 10 ibu's. For my usual 3.5 gallons I'll make sure to add at least 1.5 oz in the last couple mins (with an immersion chiller) and this gives a great hoppy nose and taste without overwhelming the beer. I've also dry hopped this with 2 oz/ 3.5 gallons, and that gives a holy-hell hop nose. So usually, it's about 3 oz total for a tasty, crisp, hoppy pale ale.
I use repitched cal ale to ferment, and it usually lands just below 1.010 (depending on where I have it start, it can be 1.010 to 1.008).