Recipe looks fine. Maybe could have used a tad of crystal or specialty malt to up the malt perception a bit, but it's not a deal killer. Dry hopping is almost mandatory for Pale Ale and IPA's. It really helps reinforce the hops in the beer when you drink it. A big part of your taste perception comes from smell, and getting a good hop aroma in the beer will bring the hop perception up nicely.
Primary: German Hef, Belgian IPA, Scottish 80, Belgian Dubbel
On Tap: Oatmeal Stout, Vanilla Oatmeal Stout, Belgian Dark Strong, Munich Dunkel, Dunkel Weizen, Oktoberfest, Bock, IPA, Black IPA, English IPA, Pale Ale
Using the mind to look for reality is delusion. Using your senses to look for reality is awareness.
"One time I was so desperate for a beer I snuck into the football stadium and ate the dirt under the bleachers." Homer Simpson
Life, Liberty, and the Pursuit of Hoppiness