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I would recommend a cream ale, brewers best kits have an extract/grain cream ale recipe that is simple and easy got your first brew

it looks pretty good, I am willing to bet the more you make the better it will be.

As for flavor that is a good question, you get so much character from the yeast I would not be surprised if it taste the same.

Do you have the sticker thermometer on the carboy, it can give you a pretty good idea of what you are actually fermenting at, maybe just needs to ferment in a cooler place.

As long as you hit your OG on target you will be fine, wheat beer yeast has a super fast fermentation so that should not be a concern.

try orange zest from 2 oranges in the last 15 min of the boil, it will be subtle and not over powering on the flavor.

I am assuming you are asking about extract, usually at the beginning but you can add half of your extract in the last 15 min to prevent burning the malt and getting darker colors and an unwanted roasted flavor.

on a smaller scale yes, the extract will give you the rest of the sugar you need to reach you target OG.

if you are using 2 row then I would say half the volume, you will need sugar conversion for that and will need the extra volume to rinse out the grains.

if it is specialty grains and no base malts it will not make a difference. I would just do it in the full boil.

I have used them for hops, worked fine, pretty much the same as a normal muslin bag tied in a knot. I would not worry about it.

pale malt would need a partial mash for conversion, you could try the carapils. I would consider just getting some fresh yeast (us-05) and maybe a dry hop.

you can try pretty much anything you like, maybe try some aromatic, biscuit or even honey malt. experimenting will help you find some new options.

giraffe brings up some good points, one thing you can do is try adding some carawheat or caramunich to enhance the malt body. wheat beer yeast have super fast and aggresive fermentations so make sure you use a blow off right off the bat if you are using a carboy.

I really wouldn't worry about the beer going stale or loosing flavor from just 3 weeks. You should be just fine letting it sit.

1-2oz per 1 gallon will be more than enough, I did a 2 gallon hoppy amber with 1oz of cascade and centennial that came out really hoppy. that would be a good reference point but like kh54s10 said the recipe builders are a super easy fast way to calculate IBU accuratly.

you will be just fine with that amount.

I find 3oz for 6-7 days is perfect for me.

an extra half or full pound will add some more malt flavor and increase body/alcohol but won't ruin a recipe, I do it all the time. never be afraid to experiment with slightly altering a recipe or kit, you can get some great results.

It is certainly worth a shot, I woukd recomend using magnum hops. It's my go to neutral high alpha acid hop for situations like this.