I would start with a good pale ale malt, like Maris Otter if you can get it. Use the rye malt between 10-15% based on how pronounced you want it. Use Chinook to bitter at the start of the boil, and then use equal amounts of Cascade and Chinook for the rest of the boil and dry hop. A Chico yeast or British ale yeast would work well. Add some gypsum for sulfate if you've got some. I've heard that fresh hops take much higher quantity for the same IBUs compared to dried, but I've never used them myself. Cheers and good luck!