With all that hops, why not pick a pale ale and dry hop the daylights out of it. I also recommend hops in the boil for 60, 20, 10, 5, 2 min. (0.5-1.0 each addition). Let it ferment, transfer to a new bucket and dry hop with 1-3 ozs. You could also try a hop tea addition given the amount of hops you have. I used the hop addition schedule above and got real close to a Bells Two-hearted ale (one of my favs). I'd personally save the amarillo for the dry hop, use the magnum for bittering, and the cascade for the late additions but that's just my preference. Anyway, my two cents..