Hello C rider. I would suggest using more hallertau in your dry hop addition or leaving it more time dry hopping (maybe a week more).
I recently experimented with an Imperial IPA using noble hops. I FWH using 1 ounce each of Hallertau, Tettnang and Czech Saaz and no late additions. After fermentation was over I dry hopped it with the same amount of noble hops for a week and all I obtained was a very faint but pleasant aroma (the Hallertau dominating). When I say faint, I mean having to cover my glass with a cup, swirl the beer around and practically stick my nose in the beer to get the aroma. And this was 7 days 3 oz of dry-hops for a five gallon batch!
Supposing that I lost all aroma from the FWH (I did a 90 minute boil of my bittering hops) and that all aroma I obtained was only form the dry-hops, I would think that a longer dry-hopping time would contribute more aroma to your recipe if your looking to get more aroma than the one you will already have from your late additions.
Just my 2 cents. I cant wait to see how it turns out. I like the idea of using a German strain for a pale ale.
