Just kegged the pale ale.
I definitely get a dank/resinous character similar to Columbus which I assume is from the Bravo. Strong lasting hop flavor. I dry hopped with 1/2 oz of Bravo and 1/2 oz of Simcoe but the aroma is definitely more subdued than I was expecting. I think I may have had some hop storage/age issues because when I added them them to the fermenter I noticed that they weren't as fragrant as they should be.
goshman, i'd likely place that aroma with simcoe. I've tried bravo in a couple single hop batches with various malts, and I'd never place a dank-ish aroma from it at all....mostly faint citrus and a bit floral.
It is an excellent choice for bittering, if you're looking for (as stated earlier) clean, focused bittering.
That's actually exactly what I am going to do for my next attempt. My plan is to do simcoe alone for dry hop, decrease the bittering amount of Bravo, and move it from FWH to 60 minute addition. If I still don't care much for it, I will replace it with Magnum which is my normal "go to" for bittering.
The beer has come together a bit more and is actually pretty decent. Just too dank for a standard pale ale. Sometimes my lack of understanding of ingredients hinders my ability to make balanced beer...this is one example...