Split the dry hop into two stages: 1) Add the first dry hops after primary fermentation is just about complete (about 1 week). Let this first dry hop addition sit for three days then; 2) Add the second dry hop addition to the primary fermenter for four days (so seven days exposure for the first round of dry hops). Bottle or package immediately on the seventh day. Try to minimize oxygen exposure for best aroma retention. For example, if kegging, purge the keg with CO2 before transferring the wort.
Also, I used this forum from HomeBrewTalk.com on Heady Topper for some direction: http://www.homebrewtalk.com/showthread.php?t=390082
Basically the malt profile is very similar to Heady only scaled down to 7% ABV. The hop profile used HopShot for the 60 minute edition and a Citra/Mosaic combo for all other editions. This is very different from Heady, but is pretty well known to be the hop combo in Focal Banger.