Critique my Weissbier

Going to try and brew up a batch of this in a few weeks, any suggestions are welcome.

I'm a complete noob so any suggestions are appreciated


Brew Method: Extract
Style Name: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 2.5 gallons
Efficiency: 55% (steeping grains only)

STATS:
Original Gravity: 1.050
Final Gravity: 1.014
ABV (standard): 4.79%
IBU (tinseth): 13.32
SRM (morey): 5.08

FERMENTABLES:
6 lb - Liquid Malt Extract - Wheat (75%)

STEEPING GRAINS:
1 lb - American - Wheat (12.5%)
1 lb - American - Caramel / Crystal 10L (12.5%)

HOPS:
0.5 oz - Cascade for 60 min, Type: Pellet, Use: Boil (AA 7, IBU: 8.48)
0.5 oz - Citra for 10 min, Type: Pellet, Use: Boil (AA 11, IBU: 4.83)
0.5 oz - Citra for 5 days, Type: Pellet, Use: Dry Hop (AA 11)

YEAST:
Wyeast - Bavarian Wheat 3638
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: Low
Optimum Temp: 64 - 75 F
Fermentation Temp: 68 F

Not much of weissbier fan (just my luck I got stationed in Germany) but I'm pretty sure wheat malt needs to be "mashed" so you would need a lbs of two row and hold your temp at 150 for a hour or take it out of the recipe.

Everybody, please correct me if I'm wrong, but I seem to recall reading that you could add some of the LME to the water and steep grains that require mashing, because the LME has the required enzymes to covert the carbohydrates.