FYI - with the pilsner malt and wheat malt, this is a partial mash. Those grains need conversion or else you're just adding starches to the beer. If you steeped at the temperature range given, you likely converted the starches in the grains into sugars. From a process perspective, steeping and mashing can be very similar, but with mashing, there's enzyme activity taking place.
Sounds like a nice, refreshing beer