I agree it can handle that OG, but I use a starter on all my beers so they take off faster. When I don't use a starter, they take forever to get going12-24 hours. When I use even a small starter they take off within a few hours. Especially at high krausen.
I would ditch the crystal malt all together. Let this get dry and you should get some sweetness from the hops. Or mash high. What yeast are you using? I'd go 001 or 1056. I've been making IPA's with all different crystal/caramel malts and they are better without it.
001 or 1056 will finish dry, if you want a malty character I would go with a lower attenuating yeast strain. I use the American strains when I make Pales or IPA's. or mash closer to 160 and ferment at 66* with Cal Ale to get around 1.012 FG. You will have to play with mashing temps but 001 can...
Until you figure out your efficiency issue, get a refractometer and have some DME on hand so you can make adjustments pre boil. There are calculators and apps that will tell you how much water to add pre boil based on a higher than expected Pre OG or how much DME to add based on a low pre boil...
It's basically a Wit recipe but adding blueberries and Brett. But I don't have Brett experience, so maybe someone else will be able to answer better. Should be an interesting beer though!
I know it's a low attenuating strain at 68-70%, but I'm curious of anyone else's results. I have a few packs of Nottingham, but would prefer a yeas that ferments at a higher temp due to no temp control.