Dry hop schedule is about the same as I do for an IPA.
Your water could be a problem though. All municipal water is treated with chlorine or chloramines to prevent bacterial growth in the supply lines. This water treatment can give a malty beer a band aid flavor/aroma or just say an off flavor since I've never chewed on a band aid. In an IPA the off flavor can be masked by the hops but not letting the hop flavor shine through when tasting.
Municipal water can be treated with a Campden tablet to remove chlorine and chloramines. One-quarter tablet will treat 5 gallons of water. The SO4 produced will clear the water within a minute of being dissolved.