I'd say move those precious Citra from bittering to further towards the end of the boil. You can replace them with a small amount of a high alpha bittering hop like Magnum, Nugget (nugget goes well with citra), Horizon, Galena, any will do, really. If you can afford it, I'd bump up the entire hop schedule by at least double. Right now, by my software, you're recipe is around 18 IBU. That might be your target, and that's alright, but in my opinion you won't be satisfied with the hop intensity with that low of an amount of hops, and more importantly, the Citra won't truly sing.
For dry hopping, I've been playing with multi-stage dry hopping in the primary with fantastic results. I'd recommend adding 1 oz of Citra 5 days before bottling/kegging, then adding 1 oz of Citra 2 days before bottling. If money is no issue, I would add 1 oz Citra at 5 days before bottling/kegging, and 0.75 oz every day after that for 4 oz total dry hopping. I absolutely love Citra as a dry hop, and by loading it up, you get this awesomely intense, unrivaled passionfruit and lychee character.
Alternatively, you can stick with your initial 1 oz of Citra for 5 days, and it'll still be great, just not as nose-blastingly intense. Again, if you can afford it, at least toss in the extra ounce a couple days before packaging, you certainly won't regret it.
A hop schedule that I'd use for around 30ish IBU with the Rager formula (40 IBU using Tinseth) is:
0.25oz Nugget @60
0.5oz Citra @20
1oz Citra @10
1.5oz Citra @flameout (you could also go with Weezy or m00ps and double this to 3oz for a big flavor if you can afford the extra hops)
Dry Hop:
1oz Citra @5 days until bottling/kegging
1oz Citra @2 days until bottling/kegging
--Everything below this pertains mainly to all grain/BIAB, so feel free to disregard it for the current extract recipe--
Recipe formulation is one of the tougher aspects of brewing, and malt selection is probably the most difficult. Chewing up a few grains at the homebrew shop is going to be the fastest and most efficient way to get a good feel for different malts, and even taking a few different malts and mixing them together and smelling/tasting them can give you a good idea of how they'll play together in a beer.
I don't really know what I'd do about the malt side of things with extract, as I don't really have any experience with extract/steeping grains and recipe formulation, but once you go all grain, definitely add some other "malty" flavored malts to get your sweetness and malt complexity, in addition to a small amount of crystal. Actually, when I make session beers, I like to "layer" the base malts with at least 3 different malts: one pale, one dark, and wheat in a 3-3-1 ratio. So for example; 3lb Maris Otter, 3lb (dark) Munich, and 1lb wheat malt, plus 0.5 lb of some kind of highly kilned or crystal malt to back them up, and 0.25lb of carapils if you're feeling frisky.
Caramunich I or II, Cara-Vienne, UK crystal (below 50ish), even something like Victory or special roast, depending on how deep of a sweetness you want, are great options. Personally, I stay away from US crystal malts, as I find them to be too one-note, especially in hoppy beers. And I know this seems daunting, but you can google each of those malts and read the descriptions, and decide which ones fit the flavor profile you have in mind. Also remember, keep it simple. One crystal malt is usually enough when you're layering base malts, otherwise things can get real muddled real fast.
Good luck, and remember, no matter what recipe advice you take, you'll still end up with good beer! Citra is a great hop.
