Sorry for the late reply to this. Here's the recipe I ended up doing. It evolved a lot by the time I actually did it.
FERMENTABLES:
4.1 kg - Canadian - Pale 2-Row (75.1%)
0.907 kg - American - Wheat (16.6%)
454 g - American - Munich - Light 10L (8.3%)
HOPS:
56 g - Cascade, Type: Leaf/Whole, AA: 6, Use: Whirlpool for 30 min at 80 °C, IBU: 7.64
112 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 4 days
112 g - citra, Type: Pellet, AA: 11, Use: Dry Hop for 4 days
YEAST:
Escarpment Labs Voss Kveik
Fermented at 30C / 87F
TARGET WATER PROFILE:
Profile Name: 14030
Ca2: 111
Mg2: 5
Na: 8
Cl: 150
SO4: 100
HCO3: 0
I really like this. I mashed at 149F and Voss Kveik yeast is a beast so it attenuation was about 85% with 6.3% ABV. Turned out higher strength than expected. The yeast paired really well. The stone fruit characteristic complimented the Amarillo and Citra hops well. It's thinner in body than your average NEIPA but after drinking it for a bit, I'd aim for this again. Its easier drinking than the ones with oats or a more aggressive water profile. But of course thats my purely subjective opinion. All in all it was a win and one of better beers.
In a few month I'll try it again with a few changes. I'm ferment even warmer to coax out more stone fruit flavour from the yeast. I'd like to substitute the 10% munich light for 7-8% of crystal 20L to give it just tiny bit of sweet to counter the dryness and to add some colour. I'd also probably aim for a little less high test. The flavour hides any high test flavours and its easy drinkingness has been leading to some surprising drunkenness.