Guess my final gravity

[bigdaddybrew]

I am an all grain brewer. I use a 10 gallon Igloo cooler as a MLT. I mash with 1.25 quarts per pound of grain. I drain the first running and do a single batch sparge. I only lose a degree or two after my 60 minute mash. I do a full volume 60 minute boil. I have my process dialed in so it is repeatable.

I brewed an Irish Red...
5 gallons
OG 1.050
FG 1.010
I mashed for 60 minutes at 150f
I used a dry pitched 11g sachet of Fermentis SO4
No temp control room temp 65-67f

I brewed a Cream Ale
5 gallons
OG 1.046
FG 1.006
I mashed at 148f for 60 minutes
I used a dry pitched a 11g sachet of Coopers yeast
No temp control room temp 65-67f

I brewed a dark IPA...
5 gallons
OG 1.068
FG 1.010
I mashed at 149f for 60 minutes
One rehydrated sachet of Fermentis S-33
no temp control room temp 65-67f

I brewed an Amber ale...
5 gallons
OG 1.051
FG 1.013
2 small packets of Munton's Standard dry yeast rehydrated
I mashed at 149f for 60 minutes.
It was temperature controlled at 66f

I will be brewing a DIPA wheat beer
5 gallons
OG 1.073
If I mash at 148f for 60 minutes
If I pitch one rehydrated sachet of Danstar Nottingham and one rehydrated sachet of Fermentis Wb-06 together, room temp 65f, no temp control...
I want a dry finish no more than 1.012.
Any guesses how low you think she might go?

I could add 1 pound of honey to dry it out...the OG would be 1.080...
Any idea how much drier it might get?