I tend to use additions at 10, and flame out with steep,and skip the 60. Not to say that's the right way to do that style, just what I do.
Ditto.. I've turned into a big fan of American Wheat and Wheat IPA's fan lately. My next brew day will be Session American wheat... Great summer beer!
I typically use no bittering hops (or very little) and go a bit heavy on the late/dry hops but that is just my taste preference. I tend to stick to my favorites (Amarillo, Simcoe, Citra, Mosaic) for a "tropical" hopiness.
I usually split the batch into two fermenters and dry hop the hell out of one and let the other one ferment dry-hop free. It makes a good light beer to have on tap for visitors who aren't big on "bitter" craft beer or to have a few on hot days... Adding artificial fruit flavoring works really well in them too (my wife loves her blueberry or peach wheat beer).