Raspberry Cream Ale

I was going to have you all take a quick look at this recipe and tell me what you think. I chose the Cream Ale because I am looking for a very clear and crisp base beer that will allow for the strong raspberry presence I'm looking for to please SWMBO. I was planning on mashing for 90 minutes so it attenuates more, and I was originally thinking about an IBU around 30-40 to help balance out the slew of raspberries I am introducing in the secondary. I toned the IBU down to ~29 so that the sweetness comes through more but I don't want it to be too sweet. thoughts?

Raspberry Cream Ale
Cream Ale
Type: All Grain Date: 4/16/2012
Batch Size (fermenter): 6.00 gal
Boil Size: 6.99 gal Asst Brewer:
Boil Time: 60 min Equipment: 7 gal SS boil pot
End of Boil Volume 6.24 gal Brewhouse Efficiency: 81.00 %
Final Bottling Volume: 6.00 gal Est Mash Efficiency 81.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0

9 lbs 8.0 oz Pale Malt (6 Row) US 76.0 %
2 lbs Corn, Flaked 16.0 %
1 lbs Rice, Flaked 8.0 %
1.00 oz Hallertauer [4.80 %] - First Wort 60.0 min Hop 15.0 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 13.7 IBUs
1.00 oz Crystal [3.50 %] - Aroma Steep 5.0 min 0.0 IBUs
1.00 oz Hallertauer [4.80 %] - Aroma Steep 15.0 min 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml]
6.00 lb Raspberry (whole fruit) (Secondary 0.0 mins)

Beer Profile
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 28.7 IBUs
Est Color: 3.7 SRM
Thinking about bottling ~3 Vols

thats a pretty high gravity cream ale!
Id cut the corn by a lb personally- it will let more tartness from the berries come through.