Biere De Garde hops?!

What hops will work with this recipe? I have an idea but I need some critiquing! Thanks in advance
Here is what I have so far:

% LB OZ MALT OR FERMENTABLE

45% 14 0 Pilsen (2 Row)

18% 5 9 Wheat Malt

16% 5 0 Munich Malt

6% 2 0 Crystal 60L

6% 2 0 Cane Sugar

3% 1 0 Flaked Oats

3% 1 0 Aromatic Malt

2% 0 10 American Black Roast
31 3

Batch size: 14 gallons
Estimated Original Gravity
1.061

Color
13° SRM / 25° EBC
(Copper to Red/Lt. Brown)

hops
USE TIME OZ VARIETY FORM AA

boil 60 mins 1.0 Magnum pellet 13.6

boil 60 mins 1.0 Saaz pellet 4.0

misc
USE TIME AMOUNT INGREDIENT

boil 5 min 1 ounces Lemon Peel

boil 5 min 1 ounces Lemon Verbena

Bitterness
21.7 IBU / 18 HBU
BU:GU
0.36

Oh and I plan on using Wyeast 3725 (Biere de Garde yeast)

Is the single bittering addition all that you're doing? Or are you also doing a small flavor addition, like a 1/2 oz at 30min?

Obviously French hops would be the classic- if you can't get them, then you could probably use Brewer's Gold, Northern Brewer, or English Fuggles for some of the same earthiness and subtleties.

Thanks for the help! This will be my first AG so bare with me. Based off your advise, I will go with fuggles for the 30 min. Will magnum be a good choice for my bittering?

Magnum should be ok. They're usually pretty smooth.

Good luck!

French Strisselspalt hops would be traditional, but I think any Continental hops would do - spalt, saaz, tettnang, etc

Know this is old but would be interested to hear how this turned out

I'm always big on any farmhouse style, but for this one I'm staying away from spice/flavor/aroma additions outside of the hops

how was it with the lemon? I'd also like to hear what lager-like qualities it had since I've read that 3725 is supposed to be another Saison strain and to use a pseudo-lager, lager, or neutral ale strain instead

BTW, Annapolis Homebrew has excellent variety of hops, just ordered Aus. Sylva which is very much Saaz and Styrian Celeia, basically a hybrid of Styrian Golding

I'm not one for sticking so close to a particular style, but am going to try for this one since it doesn't seem to get much love and is honestly a mystery brew to me. Toasty, malty farmhouse ale? Sounds good to me. It wants very little hop bitterness, flavor or aroma, so, you'll see some of my off-beat hop additions below. I'll be cold-crashing/lagering as suggested for this strain.

1.078 Final Gravity: 1.019 ABV (standard): 7.8% IBU (tinseth): 26 SRM (morey): 13
Fermentables
Amount Fermentable PPG °L Bill %
10.75 lb Belgian - Pilsner 37 1.6 67.6%
2 lb Belgian - CaraVienne 34 20 12.6%
1 lb Belgian - Unmalted Wheat 36 2 6.3%
0.5 lb Belgian - CaraMunich 33 50 3.1%
0.27 lb Belgian - Special B 34 115 1.7%
22.1 oz Turbinado 44 10 8.7%
15.9 lb Total
Hops
Amount Variety Type AA Use Time IBU
0.8 oz Sylva Pellet 5.8 Boil 51 min 14.36
0.2 oz Styrian Celeia Pellet 4 Boil 39 min 2.25
0.8 oz Styrian Celeia Pellet 4 Boil 29 min 7.82
0.2 oz Sylva Pellet 5.8 Boil 12 min 1.57
Show Summary View
Mash Guidelines
Amount Description Type Temp Time
12 qt Rest 1 Temperature 130 F 25 min
10 qt Rest 2 Temperature 140 F 30 min
8 qt Sach Temperature 150 F 75 min
8 qt Fly Sparge then Batch Sparge Fly Sparge 170 F --
Other Ingredients
Amount Name Type Use Time
22.1 oz Turbinado Other Boil 42 min
Yeast
Wyeast - Bier de Garde 3725
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
-

The one thing that jumps out to me are the quantities of "cara" malts. At a total of 15% of your grist, you might find the end result too sweet/thick...might be cloying, especially for this style A farmhouse beer should be dry. I have an aversion to large quantities of crystal/caramel malts in pretty much anything, so take this with a grain of salt...but if it were me I would eliminate all the "cara" malts and replace them with their non-cara version (regular Vienna and Munich). At the very least I would limit the total cara malts to no more than 5% of the grist.