Dry hopping for a Pale Ale
 

I am a malt extract beginner brewer who is trying to come up with a Dry hopped Pale Ale recipe. I have never created my own recipe or dry hopped before. I am looking for suggestions on a tasty Pale Ale recipe that might work well with dry hopping, how long to dry hop, and what types of hops work best for dry hopping. Thanks in advance.

I think a ~75%/25% Cascade/Warrior mixture tastes crazy good as a dry hop.

peruse the recipe section for a Pale Ale that sounds good -

Dry Hopping is easy. If you like english pale ales, you'll want to use European hops, if you like the west coast (american) pale ales, you want to steer toward the "c" hops - Cascade, Centennial, CTZ (Columbus/Tomahawk/Zeus - same thing), + Amarillo, Simcoe.

Really hoppy? 2 ounces, 1 week+
mildly hoppy? 1 ounce, 4 days...

good luck...

also, although a vast majority of us now advocate Primary fermentation for the duration (3-6 weeks), I have found that the trub seems to absorb some of my efforts. So...I now transfer to a secondary to dry hop.

I sound like a broken record but I'm a complete sucker for and stand by the aroma of Amarillo. If you can find it right now and for a decent price, dry hopping an ounce would do your pale wonders in the aroma department.

Yep, Amarillo is perfect for dry hopping and Amarillo+Citra has done some great things for me too.

When I was first looking to make recipes I'd find a clone of a beer that I liked and then maybe tinker around with the hops a little. Get the recipe for your favorite pale, find a hop with an appealing description and add a little of that to the 15 min addition to see what it does.

The other thing I've found very helpful is software like BeerSmith. It's a lot of fun to sit and play around with designing recipes and it's nice to be able to see what each hop addition will do to IBUs etc.