Small Amount of Fresh Hops Recipe Help

[GarrettLaneBC]

My uncle started growing hops in his garden this year simply because he heard that they are a nice vine that grows well and the deer will leave alone. I told him that I would be willing to take his harvest off his hands for him. Well last weekend he brought me a gallon ziplock about half full of fresh nugget hops. I weighed it at home, and it was about 4 ounces (equivalent of about .75oz). I plan to use them this weekend in a small batch (2.5 - 3 gallons) before they go bad, just wondering how to structure the recipe around them. Thinking about something IPA-ish (since they're nugget). I'm not expecting anything great, just wanting to use these hops.

Here's the recipe I have now:
3 gallons
4lb x-light extract
1lb caramel 60L
Notty

My question is hop schedule. My initial gut feel was just split the fresh hops in half: half at 60 and half at 5 or so. Scaling back hop weight because they are wet, thats only the equivalent of about 3/8 ounce per addition, though. I also saw in some other fresh hop recipes that people bitter with pellets and just use fresh for flavor and aroma. I have chinook, centennial, and cascade on hand. Should I bitter with one of those, and use all the fresh at 5? Half at 15 half at 5?

Now you know what I'm working with, what would you do for a hop schedule?

Tips on the malt profile are also welcome.

 

[Suthrncomfrt1884]

I wouldn't try to make an IPA. You'll lose the effect of wet hopping with the rest of your hop additions. I do agree that you don't want to use them at 60 minutes though.

I'd start with a nice pale ale recipe, and use your centennial as bittering. Add the nuggets as either a final hop, or a dry hop. If you go too hoppy, you won't even know the wet hops were there.