Blueberry wheat beer please critique

I would apriciate any thoughts on how to make this better you might have

Type: Extract
Date: 3/31/2010
Batch Size: 5.00 gal
Brewer: Basement Brew Brewrey
Boil Size: 5.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Taters Equiptment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 85.71 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 7.14 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 7.14 %
1.00 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 13.3 IBU
1.00 oz Hallertauer Hersbrucker [4.00 %] (1 min) Hops 0.6 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 items Blueberry flavoring (Secondary 7.0 days) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.30 % Actual Alcohol by Vol: 0.65 %
Bitterness: 13.9 IBU Calories: 43 cal/pint
Est Color: 7.2 SRM Color: Color


Mash Profile

Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -

Steep grains as desired (30-60 minutes)



Mash Notes: -
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Looks okay, I'm planning a similar one next week, I'll probably use Tettnanger and da Vinci syrup.

Steep the grains at 150F, so the enzymes have a chance to work.

Sounds yummy. I'd get rid of the irish moss though. It is a wheat beer and wheat beers are meant to be cloudy.