I've got a recipe that should fit the bill. It has taken me around 10 batches to get it where I like it. It will produce a Juicy AF product almost Orange Juice visually.
O.G. 1.067
F.G. 1.017
IBU's 63.9
ABV% 6.6
SRM 4
7lbs of Maris Otter (You could sub in traditional 2row)
4lbs white wheat malt
8oz flaked oats (lightly toasted in oven) 375 deg for 5 min. You can use Quaker Oats
.8oz Citra at 15min
1oz Mosaic at 15min
2oz Citra at 5min
2oz Mosaic at 5min
2oz Citra at 0
3oz Mosaic at 0
5oz Citra dry hop for 4 days
5oz Mosaic dry hop for 4 days
Yeast: I like GigaYeast Vermont IPA or Wyeast 1217 if you can find it.
Mash in at 151, boil for 60min. Use bottled spring water if the water in your area is to hard. Make sure it's Spring water and NOT distilled as you want the trace minerals. You don't really need to adjust your water profile for this recipe. Do NOT use any warfloc or Irish Moss as you want the excess protein in the beer!
For your flame out hop addition (zero min) just chuck them in and whirlpool the wart for 15min before you start the chill process. Split your dry hop additions into 2 hop socks as one big as hop bag doesn't work as well.
Don't skip the flaked oats as they're critical. The white wheat and oats will add protein to your beer causing that massive haze that's all the rage right now.
Pro tip. adjust for wort loss due to the dryhops, add about .5 gal of extra water for the mash.