Knowing nothing about that beer, if I was going to use those 4 hops I'd whirlpool 2oz. ea. Bravo and Mosaic, and dry hop 4oz. ea. Galaxy and Mandarina. The Mandarina will probably get trampled by the Galaxy, but still add to a pretty orangey-sounding profile.
Because of course he's from Pittsburgh.
I had these in memory because I too was recently deciding how to use my Nelson. I couldn't bring myself to "waste" it hotside though, so I went with I7 and Chinook, 3 lb/bbl Nelson added near terminal, and a hint of other NZ hop oils after.
Sorry, I guess you could consider that more than one thing:
1) Your process up thru first dry hop.
2) When fermentation is close to complete, I tie 2nd dry hop bag to dip tube, CO2 purge keg thru dip tube, fill keg thru dip tube (with warm/uncrashed beer).
3) Purge keg headspace for good...
I'll mostly agree with Azura - this isn't as extremely hoppy a recipe as you might expect from the name. But changing one thing should move you a long way in the right direction - keg warm on day ~7 with your 2nd dry hop bagged in the keg (spunding valve recommended).
I couldn't find it - what...
Have you tried using WY1968 but pushing for reduced esters, e.g. overpitching @ 64F, and maybe fermenting under pressure? I'd think it could be clean enough to hide in a porter.
My digital refractometer measured a DDH Melcher at 7.7
For 7.2% ABV, my rough maths put it at 1.067 -> 1.012 (82% AA), which sounds about right for WLP007, low mash, and a bit of sugar.