Help with Caramel Wheat IPA Recipe

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thebrewski

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Trying to brew my first IPA up and would like some critiques.

10 lb 2 row Pale Malt
2 lb white wheat
1 lb caramel 60
1 oz columbus - 60 min
1 oz centennial - 20 min
1 oz cascade - 10 min
1 oz amarillo - dry hop at 10 days primary for 6 days

Mash at 153 degrees.

I'm hoping for a very light wheat taste to this IPA with a little caramel and sweet malt taste. This is why I am going to mash around 153-154. Also hoping for a nice hoppy taste that is not overly strong like some IPA's can be.
 
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thebrewski

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Forgot to mention that I will be using:
Wyeast 1028 London ale yeast
bc I have it laying around. I figure the lower attenuation will help get the slight sweetness I'm looking for too
 
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thebrewski

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Or should I use a different yeast like Wyeast 1056 American?
Not sure if the "minerally" taste of the London ale will be good for this beer?
 
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