leftover hops recipe?

Want to brew a pale ale using up some of my leftover hops. They have all been in the freezer for the last 2 to 6 months. I also have 3 to 4 oz of freshly dried homegrown cascade that I will weigh at the LBS when I buy the grain. Planning the cascade to test the flavor of my first crop. This is what I have to get rid of:

1.25 UK kent goldings
.5 fuggle
.5 cascade
.5 warrior
.25 pallaside

3 - 4 oz homegrown cascade

I'm planning a malt bill something like this:
5 gallons, 72 % eff

11 lbs special pale
1 lb crystal 60

Was thinking hops....

.5 warrior @60 = 24IBU
1.0 cascade HG @10 = 7.7 IBU
1.0 cascade HG @FO

Thinking of dry hopping with UK Kent Golding??? Not sure how this works with the cascade if anyone has any ideas.

Yeast - washed 2565 german ale/Kolsch, notty, or us 05.
I'm tempted to try the Kolsch yeast.

Any other ideas?

Thanks

 

Homegrown hops are pretty unreliable as far as alpha-acid% goes, owing to variations in soil, climate, water% etc... If they smell the way cascades should, I would use them for dry-hopping. If it were my beer, I'd scale back the crystal, use the warrior for bittering, dump everything else in at flameout and let it sit for 20 minutes or so, and dry-hop with the home-grown cascades. Then invite me over to test out how it all worked. On a mostly unrelated note, a fellow homebrew club member and I had an unproven anecdotal theory that all the extra surface area in dry-hops would function a little like Bud's famous beechwood strips for beer maturation.