First PM attempt recipe.

OK so im going for a Weizen style for my first AG recipe:
The recipe is:

White Wheat Malt 4 lb mashed
Wheat Flaked 1 lb mashed
Bavarian Wheat (or light) DME 3 lb added at 170 F

Hallertau Traditional .5 oz at 60 min
hallertau Traditional .5 oz at 20 min w/irish moss & .5 oz corriander
Czech Saaz 1 oz at 5 min

Wyeast 3638 Bavarian Wheat yeast in primary.

I put this recipe in Beertools Pro and the gravity is a little high for the style, but I did that on purpose in case my efficiency is lower then expected.
Any thoughts?

Most wheat beers are somewhere around 50% barley. I don't know why that is, but there must be a reason... Just my thought.

ill keep that in mind. maybe sub out the white wheat malt for barley malt...