The good thing about your grist is it gives you options. It's could be a pale ale hopped to style, or you could hop burst like crazy and retain the maltiness up front, and then get a good hop blast at the end. Or tone the hops down to get just a simple summer drinking beer. Of course my wife would want the summer ale with a can of fruit puree in secondary. I fight that as often as possible, but she wins occasionally.I might move the 20 minute addition to 0 minutes because I think with smaller beers the hop presence is nice but if there is too much bitterness it can seem thin. grist looks good. I might skip the wheat because I can't think of a reason to put it in. I don't personally notice a huge difference in head retention or mouth feel with a small portion of wheat. but that is largely a personal preference to take that with a grain of salt.
I will probably remove the wheat....better to keep it simple. So you think that 1/2 oz of Amarillo at 20 min would be too much for 5 gallons? Balancing my hop schedule has been a real issue for me so I definitely don't want to over do it.
it's so much a matter of taste that it's hard for me to say. I really like hoppy but not bitter. I think the bitterness should balance the residual sweetness and maybe a little overrun. Then I want flavor and aroma.
My wife describes an asprin like aftertaste with really bitter beers but give her something seriously hop bursted and she is happy. and the magic is, even with 20-25 IBUs if you put a TON (figurative) of late hops in it will seem really hoppy but still be balanced.
I also have been having good luck splitting my bittering charge between FWH and 60 minute.