Brewing a Session Hoppy American Wheat Beer (with Yeast Comparison!)

I love hoppy American wheat beers, as they are light, flavorful, and refreshing in their hop character! This is a lower alcohol version of my usual wheat beer, and it turned out great - and is delicious any time of year.
Basic recipe:
North American 2row malt - 62.5%
Wheat malt - 33%
Crystal 40 - 1.5%
Crystal 20 / Carared - 3%
Mash @ 151F / 66.1C for one hour (I use 4L/kg ratio for wheat beer mashes)
Mash out at 168F / 75C
50/50 Falconer’s Flight and Mosaic hops 20, 10, 5, 0 minutes (totals were 20g, 24g, 24g, and 56g, respectively)
60 minute boil.
Neutral American yeast (I used US-05 and BRY-97). Ferment at 68-70F, raising to 73F by end of fermentation to ensure attenuation. You could start a little lower and have a max temp of 70 (I was fighting summer heat in my basement).