Dry Hopping with Centenial

[Hammer]

I brewed a batch of IPA (10 Gal) Changed three things when compared to the previous batch. 1. I dry hopped in plastic instead of glass.
2. I used whole hops instead of pellets.
3. I changed my base malt from US 2 row to English two row.

Fermented it with US-05 67F. Crashed it to drop the yeast. Dry hopped it for 12 days with 4oz centenial in a nylon sack.

I wanted to see the difference with English pale malt over us pale male. I expected a fuller flavor. I got a darker color and fuller mouth feel. the weird thing is that the nose is citrus but not grapefruit. It is like and orange. It is a good beer but weird in the orange aroma.

Anyone have a result like this. Any thoughts about this orange ester?

[brewinhard]

Maybe the hops interacted with the fuller, toastier, nuttier English 2row in a different way than it did with the american grains. the hops could also have been grown differently than the ones you used before leading to different hop aromatics.