Is this your first time using this recipe?
Some things I notice:
Hefeweizen yeast can produce a tartness...
Especially when you target a low mash pH like 5.2, which it appears you did. Also, sometimes the amount of acid needed to reach that pH in a pale grist can be detected as sourness by some of us, depending on the water's alkalinity.
I'd be a little surprised if it is noticably contaminated, given the amount of hops you used. However, neither freezing fruit nor soaking it in vodka kills the wild microbes, so you almost certainly added some to your beer. It's possible that some bacteria were indeed hop-tolerant.
Can you test the pH of the beer after degassing a sample?
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