MACE IPA - Dry hopping regime

Hey all,

need some help with my dry hopping regime for an IPA I'm making. My room mate and I are into pretty bitter/hoppy beers.

Fermentables:
- 1.7L tin of pale ale
- 1.25 kg LDME (Dry)
- 500g dextrose (Dry)
- 250g maltodextrin (Dry)
- approx 15-20g safeale US-05

for the boil (dry fermentables + 10L water) we hopped (soft boil):
- 20-25g Mosaic @ 60mins
- 20-25g Amirillo @ 45mins
- 20-25g Citra @ 30mins
- 20-25g Enigma @ 15mins

Method:
Cooled over about 25 mins using cool water in the sink.
Added pale ale tin to FV directly.
Whisked it for a minute or two then added the pitched yeast (pitched in about a litre or two of 20 degree C water)

outcome:
hit an OG of 1.052 which is a little lower than I expected (1.054 from online calc, blaming it on the stuff stuck to inside of tin...).
Hoping for FG of about 1.010 giving an ABV of about 6-6.5%


so... its day three in the fermenter and im wondering how much hops I should add.

I want to keep it to the above mention hops I have about 65g left of each Hop and want dry hop it...

So far im thinking:
today for 5 days (its fermenting quite heavily at the moment):
- 35g of Mosaic
- 15-20g of Amirillo
- 15-20g of Citra

and then this for the last few days:
- 35g of Enigma

Do I have to take out the first addition dry hops when I add the second?
Should I use a hop bag?
Should I add more hops?
Can I turn this into an NEIPA with the dry hopping or did I miss that boat already?

Basically, I've never made an IPA before and any advice is welcome!

Cheers!