I tried something very similar to what you're talking about. It was my first Citra dry hop, so I wanted to really showcase the hops and see what I could do with it. I wound up with a very light-bodied, very dry, hoppy IPA that tastes citrusy with a pineapple top note, finishing off in grapefruit. It's more bitter than I was hoping, but my wife and my son love it as is and wouldn't change it, so it's a matter of taste. I'll admit that the bitterness gives it a nice sturdy sense of body in the middle, and supports the grapefruit as it tapers off in the finish.
Because the body was so light, I got a lot of hoppiness without a lot of hops. My dry hop was only 1.7 oz, and it's perfect.
I bittered with Bravo, and added a little more at 5 minutes for its generic fruity aroma.
Important: To get that subtle pineapple flavor, which is a highly volatile component, you need to hop it fairly cool, like 64 F, and then cold crash immediately when it's done. If it warms up too much, that volatile aroma will dissipate into the room. And don't dry hop too long or you'll get too much grapefruit (for my taste). Mine went 8 days before cold crashing, then two days at 30 F before I racked it off the hops.
OG target was 1.060, but I had trouble with the efficiency, so my actual OG was 1.053, which I bumped to 1.057 with pils dme just before chilling. FG was 1.014, ABV about 5.6%.
Here's the recipe:
HOME BREW RECIPE:
Title: Sunfish IPA
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.047
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.060
Final Gravity: 1.015
ABV (standard): 5.89%
IBU (tinseth): 50.39
SRM (morey): 3.44
FERMENTABLES:
9.5 lb - American - Pilsner (76%)
3 lb - Flaked Rice (24%)
HOPS:
0.8 oz - Bravo, Type: Pellet, AA: 15.8, Use: Boil for 60 min, IBU: 44.81
0.5 oz - Bravo, Type: Pellet, AA: 15.8, Use: Boil for 5 min, IBU: 5.58
1.7 oz - Citra, Type: Pellet, AA: 14, Use: Dry Hop for 8 days
MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 9 qt, Sacc rest after cereal mash
Starting Mash Thickness: 1.2 qt/lb
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 54 - 77 F
Pitch Rate: 0.75 (M cells / ml / deg P)
NOTES:
gu bu target .84
Make a cereal mash if using raw rice.
Mill rice to fine grist
Add 2 lbs of the pils to all the rice. 5 lb total grain in the cereal mash
Add hot 2-3 qt/lb water, 10-15 qt, to hit 156, hold 20 min
Slowly heat to boiling, hold 20-30 min, stirring constantly
Mash remaining 7.5 lbs pils at 152-154. Add cereal mash, cooling, if necessary, to 156. Hold 60 min