Special Spring Brew, what would you call it?

Every spring my wife and I get about 10+ of our best friends together and rent a cabin in BFW (BUTT F'ing WHEREVER) and party for the whole weekend. I wanted to make a nice bubbly yet malty and kinda lemony citrusy beer for the occasion. Its moderate in strength for long drinking pleasure.

7# American 2-Row
1# Rye Malt
1# Red Wheat Malt
6oz Crystal 80L (Homemade)
8oz Rice Hulls

FWH 60+min- Sorachi Ace .5 oz
Boil 5 minutes- Cascade 1 oz
Boil 5 minutes- Sorachi Ace .5 oz
Dry hop with 1 oz of both cascade and sorachi ace for 7 days

Ferment with WLP001

20 min protein rest at 122F
60 min sac rest at 152F

SG: 1.056
FG: 1.011
ABV: 5.6%
IBU: 37.1
SRM: 7.2

Are you asking about a style category, or an actual name for the beer? I guess I'd call it an Amber Ale, or more generically, a pale ale.
Either way, it sounds pretty good - I'd bitter a little more, but I'm sure you know what you're doing.

Yea I was thinking of bumping up the ibu a bit honestly.

UPDATE:

Re-figured the grist and hop schedule to look something like this;

Turned into an IPA

30 minute rest at 122F
60minute rest at 152F

8.5# 2-Row
1.5# Rye Malt
1.5# Red Wheat
3oz Special B

1oz Sorachi Ace FWH 90+ minute boil
.5oz Simcoe 15 minute
1oz zythos and .5oz Simcoe 5 minute

S-05 Yeast fermented at 66F

69.5 IBU

Dry Hop (7days)
1oz Sorachi Ace
1oz Zythos

Ended up with a low efficiency (bad crush) at 1.061 but got an FG of 1.009, 6.2% abv. Tasted out of hydrometer @ 1 week. So far so good, not much to go off yet. Spicy yet fluffy, touch of citrus and earth, tad lemon and pine on the nose. Will update.