100% Brett-C Pale Ale recipe critique

[TandemTails]

I've been interested in trying an all Brett-Claussenii fermentation to see if I can get some of that fruitiness to come out without as much of the funk/barnyard. I'll be kegging this once it's done fermenting so there won't really be any bottle conditioning but i'm expecting that it might change slightly over time in the keg too.

Any advice or changes you'd recommend? I think what i'm most uncertain about are mash and fermentation temperatures.

Recipe Specifications
--------------------------
Boil Size: 7.05 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 7.3 SRM
Estimated IBU: 30.4 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.2 %
Boil Time: 60 Minutes

Ingredients:
------------

Amt                   Name                                     Type          #        %/IBU         
5.10 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   1        -             
2.50 g                Epsom Salt (MgSO4) (Mash 60.0 mins)      Water Agent   2        -             
1.90 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   3        -             
1.30 g                Salt (Mash 60.0 mins)                    Water Agent   4        -             
1.20 g                Chalk (Mash 60.0 mins)                   Water Agent   5        -             
7 lbs 8.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         6        68.2 %        
2 lbs 8.0 oz          White Wheat Malt (2.4 SRM)               Grain         7        22.7 %        
1 lbs                 Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         8        9.1 %         
1.50 oz               Cascade [5.50 %] - Boil 30.0 min         Hop           9        19.4 IBUs     
1.25 oz               Cascade [5.50 %] - Boil 10.0 min         Hop           10       7.6 IBUs      
1.00 oz               Cascade [5.50 %] - Boil 5.0 min          Hop           11       3.4 IBUs      
1.0 pkg               Brettanomyces Claussenii (White Labs #WL Yeast         12       -

Mash Schedule: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 11 lbs
----------------------------

Name              Description                             Step Temperat Step Time     
Mash In           Add 16.63 qt of water at 162.7 F        150.0 F       75 min

Sparge: Fly sparge with 4.71 gal water at 168.0 F


Notes:
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For brett starter:
https://www.homebrewtalk.com/showthread.php?t=452107

1L starter (1.030) for 7 days.
Cold crash for a few days
Decant and add bugs to second 2L starter for 7 days
cold crash, decant and then pitch

Ferment at 72'F for 4 weeks