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...
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.