Rye Wheat Pale Ale Recipe - Feedback Needed

I'm going to be doing my first 10 gallon batch this weekend and using a wyeast 1010 starter that was split in half for the batch. I'll just copy in the recipe and hop schedule and let me know what everyone thinks. I'm looking to get the citrus aroma/flavor with the hops along with the spice from the Rye and bitterness from the hops. I'm also looking for a nice clear red beer.

Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 47.6 %
6 lbs Wheat Malt, Dark (9.0 SRM) Grain 2 28.6 %
2 lbs Munich Malt (9.0 SRM) Grain 3 9.5 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.8 %
1 lbs Rye Malt (4.7 SRM) Grain 5 4.8 %
1 lbs ye, Flaked (2.0 SRM) Grain 6 4.8 %

1.00 oz Amarillo Gold [8.50 %] - Boil 60.0 min Hop 7 14.4 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 30.0 min Hop 8 5.5 IBUs
0.50 oz Citra [12.00 %] - Boil 30.0 min Hop 9 7.8 IBUs
0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 10 2.0 IBUs


Might initial thought is that I should up the Rye but change it all to Rye malts instead of the flaked. I haven't brewed much with the flaked, but my initial thoughts are that it could create a cloudier beer. The Crystal is there primarily for color, but I had a thought that putting some chocolate malts in there might be better because I can get the same SRM goal with less malts because of the grains own SRM.

All thoughts and suggestions are welcome. Thanks in advice everyone. Cheers!