I'm a little surprised on the bittering. You basically doubled the bittering (7.25*1.25 vs. 4.5*1) hops. With bittering, you have to look at the alpha acid content, the amount and the time.
Bittering hops provide bitterness by the conversion of alpha acids, they balance the malt sweetness. All of the oils in bittering hops boil off. Some of the alpha acids in the flavor hops convert and some of the oils boil off, so you get a balance. If you have a problem with the current batch, you could boil 1/2 oz. of cascades for 15 mintues in a pint of water and add that to the fermenter.
I would wait until you have dry hopped to make any adjustments, because much of what we think of as flavor is really aroma.
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