American Wheat Ale Turned Pale Ale Critique

[SuperCoolGuy-Brewing]

So I was planning to make an american wheat ale for some light summer drinking. However, the brew Gods would not have it, and by mistake i was given pale ale malt instead of pale wheat malt. I figure this means that I, being their disciple should brew with what i have and ask questions later... but a second opinion never hurts! So here's what i got, an american wheat ale turned pale ale. What do you think, will it make a passable pale ale?
And yes... that is three base malts now, the more the merrier right?

Title: Accidental Occidental Pale Ale
Author: SuperCoolGuy Brewing

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.037
Efficiency: 74% (brew house)

STATS:
Original Gravity: 1.050
Final Gravity: 1.013
ABV (standard): 4.92%
IBU (tinseth): 40.45
SRM (morey): 5.37

FERMENTABLES:
4.5 lb - Canadian - Pale 2-Row (42.9%)
2 lb - Canadian - ESB Malt (19%)
1 lb - Flaked Wheat (9.5%)
0.5 lb - Canadian - Munich Light (4.8%)
2.5 lb - Gambrinus Vienna (23.8%)

HOPS:
0.5 oz - Magnum, Type: Pellet, AA: 12.5, Use: Boil for 60 min, IBU: 24.33
1 oz - Cascade, Type: Pellet, AA: 9.3, Use: Boil for 10 min, IBU: 13.12
0.5 oz - Cascade, Type: Pellet, AA: 9.3, Use: Boil for 1 min, IBU: 0.78
1 oz - Citra, Type: Pellet, AA: 13.2, Use: Boil for 1 min, IBU: 2.22
1 oz - Cascade, Type: Pellet, AA: 9.3, Use: Dry Hop for 5 days
1.5 oz - Citra, Type: Pellet, AA: 13.2, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 75 min, Amount: 19 qt
Starting Mash Thickness: 1.25 qt/lb

YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 64 F

Cheers!

 

[chickypad]

I think it will be good. As you mention you probably don't need all those malts, in particular the 2 pale malts, but I assume you're using up some ingredients there.

 

[SuperCoolGuy-Brewing]

The 3 base malts is a result of my pale wheat malt becoming pale 2-row malt lol. Not using up grains, more this is what i have to work with, I shifted some bittering additions around, but largely left it untouched

 

[SuperCoolGuy-Brewing]

So, I ended up brewing this beer anyways without much to go on, figured how bad it could be. But I do want some input on the dry hopping I have planned.

Do you think that based on my fairly pale and hoppy pale ale recipe that 2.5 ounces of dry hops is a bit much? I really love the aroma of citra, but I also read that high essential oil hops are advised to use less than others. So what do you think? Go for it, or reduce the dry hopping a tad?

 

[hottpeper13]

That looks delicious, I find that 3 oz per 5 gal is good for dry hopping,but most of mine are above 1.065 and I don't know if higher abv need more.