Hoppy Sour Recipe Critique

[Krown]

Hello all,

I will be brewing my first kettle sour soon and would like to have some advice on the recipe I came up with:

Batch Size: 5 Gallons
Boil Time: 30 minutes
OG: 1.050
IBU: 43.9

80% 2-Row Pale Malt (I am scared to do a 30 min boil with Pilsner Malt)
15% White Wheat Malt
5% Caramunich Malt

0.35 oz Mosaic @ 30 min (10.6 IBU)
1 oz Mosaic @ 5 min (7.8 IBU)
2.65 oz Mosaic @ FO 15 min then cool (25.6 IBU)
2 oz Mosaic @ Dry hop 4 days prior to kegging

Kettle Sour Lacto: OYL-605 Lacto Blend (Starter pitched @90F in pre-acidified wort, let fall to RT and hopefully reach desired sourness 24h after (to taste - I don't have a pH meter yet)
Primary Yeast: WY3711 French Saison

I've never seen the IBUs on commercial versions I tried. Is 43.9 IBU too high and could it potentially clash with the sourness? If so I would move 30 minutes addition for 1 oz @ 5 min and 3 oz @ FO.

Any suggestion on the water profile? I had in mind to aim for 70:80 chloride:sulfate.

FYI, I am using all Mosaic and WY3711 because this is what I have on hand and I think Wy3711 fruity esters will play well with the hops.

Cheers guys

 

[PissyFingers]

Have a read through Ed's process, i followed this form first sour/gose and it turned out great, only boiled for 5mins then pitched lacto, took 72 hours to get to ph 3.4 as i used probiotics with no starter. Then boiled again for 5 mins adding only 5 IBU in total. Adding more hops in the whirl pool at decreased temps would be fine as would dry hopping. I think the Saison yeast would be great in a hop forward sour, good luck!

http://www.alesoftheriverwards.com/search?q=gose