alot of commercial brewers say to keep crystal under 5%, and use 5-10% of dextrose/sugar/etc to avoid sweetness. maybe just use vienna/munich instead? wheat is great for adding body but not sweetness, 10 to even 20% works well in ipas. IBU are going to depend on what you want from taste wise, something as low as 30 for a westcoast with final gravity of 1.010 and as high as 50 for 1.014. A hopstand is optional but will make your knockout addtions work for you more. I would keep Citra out of the main boil, at knock is normally ok. Increasing the amount of hops won't see you bad either, perhaps 1-3 oz dry hop, 1-3oz at knockout and an oz or so in the boil at 10 min mark Though I have had sucess with multiple late boil additions, there isn't much difference between 15, 10 and 5. You may also want to consider swapping out cascade for something like Galaxy, mosaic, equinox etc as these will emphasis the tropical qualities more.

I would mash low, but if want more of a westcoast (which imo goes better with tropical hops) riase the mash so your final est gravity is in the 10-12 range, so possibly even 14 if you like a syrupy IPA. I always add a touch of wheat to my IPA's too.

A combination of both is good as long as you dial back the crystalīiscuit/honey etc good better with C hops imo. IMO either stick to a small crystal addition or use munich. IMO malty characters good better with tropical hops as opposed to things like biscuit and honey malt. It has what I can only describe as a snap to it, sort of tartness that will emphasis fruit qualities.

Tropical session ipa recipe