I make these all the time, and have tried and compared many different methods of hopping. I have settled on the following because it is simple, and it gets me the same results as more complicated methods I have done.
1/2-3/4 ounce warrior at 60 minutes.
6 ounces of hops after flame out and after chilling has brought temps down some (160 range or so).
6 ounces in one dry hop on day 2-3 in primary.
My late hops are generally combos of the usual suspects - Citra, Galaxy, Mosaic, Centennial, Amarillo, Simcoe, etc.
This has worked every bit as well as multiple additions, multiple transfers, dry-hopping in the keg, etc.