Hoppy Belgian - WLP585 vs 550

I want to make an American saison to try out the new WLP585 yeast. I definitely want a hop presence, but I still want to be able to see what this yeast brings, so I'm thinking something houblon chouffe-esqe for the schedule. I'll be splitting the batch with 550 to help get a feel on it (and decide which I'm using to make a blond/saison for a wedding) as well as WLP644 too (just cuz). I will probably then bottle ~1gal of each then blend the remainder in a keg.
Any critiques/suggestions?

7.5gal batch
1.056 OG, 40IBUs
11lb Pils (73.3%)
1.5lb Flaked Rye (10%)
1lb Vienna (5%)
0.25lb Acidulated (1.7%) - ph purposes
1.5lb Sucrose (10%)

0.75oz Falconers Flight @60
0.75oz Falconers Flight @15
2.25oz Centennial @5
1.5oz Amarillo @Dry Hop

1/3 WLP585, 1/3 WLP550, 1/3 WLP644 slurry

mash @149F, boil 90mins, pitch @66F let rise to 75F

i plan on picking up the grains/yeast tmr, any thoughts on this before I do?

Looks good to me. I don't think you need the sucrose. If you're adding it to help dry it out, don't worry. With your grain bill the beer will dry out just fine (could just add more pilsner). The fermentation temps could go higher, especially for the Dupont strain(550?). You should go to the mid 80s if you can. I like the hops too. It should have great aroma and flavor.

550 is the achouffe strain, not dupont. 585 reportedly gives a malty character so i;d prefer to use some sugar to reduce that. i expect it to finish in the 1.006-1.008 range across all 3

I'm sure it's not done yet, but I'd love any feedback you can give on the 585, even if it's based on an uncarbonated 70F hydro sample.