Here is a quick recipe that might work for that.
Grain Bill:
5 lbs American 2-row malt
4.5 lbs Wheat malt
0.5 lbs American Crystal 40L
Hops Schedule
1.0 oz Centennial (~10% AA) - 60 minutes
0.5 oz Centennial (~10% AA) - 1 minute
0.5 oz Centennial (~10% AA) - Dry Hop
Yeast
Wyeast 1056
Predicted Stats
5.5 Gallon Batch
1.054 Original Gravity
5.25% ABV (assuming an FG of 1.014)
6.9 HCU (faint Orange)
27.0 IBU
Since it is your first AG batch you may want to increase the grain bill by about 10%, you need to overcome what will probably be a low efficiency. I have had great success with using leaf centennial hops, they seem to have a nice citrus flavor especially when used for aroma and dry hopping. I prefer to dry hop in the secondary fermenter for at least 1 week, usually two. If you're looking for even more orange aroma and flavor, consider soaking some grated orange peel in 1 cup of vodka for several weeks. Just start the soak on your brew day and add the vodka when you bottle.