UPDATED: Using Amarillo hops
I'm thinking its just base malt with some light caramels for a touch of color.
single infusion mash with 75% efficiency. SG=1.048 FG=1.012 SRM=6 IBU=42.1 using Rager. ABV clocks in between 4.4% and 4.8% depending on the yeast strain used.
3.36kg 2-row base malt
0.63kg Caramel 20L
0.75oz Cascade 8.9%AA 50 minutes
0.50oz Amarillo 8.6%AA 25 minutes
1 oz Amarillo 8.6%AA 10 minutes
1 oz Centennial 9.9%AA Dryhop for 1 week
Use a neutral yeast like WLP001, or whatever you use for your house strain. Wyeast 1056? Safale US-05?
You can sub in 3kg Briess CBW Golden Light LME and remove all grains to get about 4.5%ABV and SRM=5 with IBU=43. Let's get some discussion on this idea and see what people think about it. If you want to adjust the color darker, use a little bit of Chocolate malt since it acts like a Caramel malt in small quantities and won't change the flavor like a roasted barley or black patent malt will. You also don't need to mash chocolate malt, just steep for 30 minutes between 140-170F (closer to 140 for less bitterness from the husk).
I used Cascade for bitterness and the citrus peel flavor. i used the centennial dry hopping flavors and aroma because i use it frequently and thought i tasted it, but not overpowering.