I also recon to keep it very simple while you learn.
When i formulate a recipe, i dont look at amounts, i work in percentages.
I can formulate a recipe in my head in % amounts and then i punch it in brewing software and adjust to get the OG i want. Just like Kelby did in his post above.
I know from reading up on spec malts what sort of %age of the grist i can use, and i now know from experience what sort of character i can expect and thus how to blend them in the right proportions to get a ballanced result.
For your first few brews, just use a 100% base malt like Pilsner or Ale malt. Get the basics like hitting your mash temperature targets down pat and sorting out any problems or shortfalls with your brewing gear before you go complicating things with trying to use spec malts as well.
Now your recipe.
1kg of Pilsner in a 5 liter brew gives me 1.046
If you use 10% wheat, it will be 900g Pilsner, 100g Wheat.
7g of PoR @ 10% AA boiled for 45 min gives me 37 IBU. You may want to review that.
Post what the % AA rating of your PoR hops is and i will work out what you need if you like. You want about 27 IBU for a nice Aussie Pale Ale
The difficulty of making such small batches is its very difficult to hit your targets where temperature and and boil off volumes are concerned.
But for mash in you can aim a touch lower and touch up the heat on the stove if you need.
With boil off, if you evaporate at 5L/hr or 6L/hr, this will make a big difference to the gravity of a 5L brew. If you boil off one extra liter than what you calculate, your gravity goes from 1.046 to 1.058, but your better off boiling off too much as you can top it up with water when your done.
Just a few things to think of.
Hope it works out
cheers