I usually do my first Dry Hop at high krausen with dry hopped beers, oyl-200 is pretty well known to love a bit of abuse, i've used it in a few NEIPA's i've done and been pretty happy, although i'm mildly concerned with the intentional over-attenuation that the amylase will provide, so i may be a bit more timid with this first batch.
i've heard good things of adding rice/corn/wheat, but may go more standard with just malt for the first batch i try. Moteuka could certainly be a good addition with the NS I think i've got a pound or two laying around of that as well.
Overall, what did you think of yours? what would you change on your next batch?
as far as the yellow balanced profile, i'm a bit concerned about the sulfate coming through a bit much and was thinking a more minerally (thats a word right?) profile maybe like the "munich" style one would use for bocks to help accentuate the hop bite and provide a bit crisper flavor.. water is still my weak point in brewing. I do start with RO/DI water and build from there, and have a decent grasp on it, but really need to learn more (always!)