Dry hop or late addition...or both????

[rpolzin25]

So need some help. Doing sort of an american wheat beer and want some feedback as to whether I should dry hop or just have the late addition as planned or maybe something else. Basic idea is I want to to do a wheat beer that showcases the hops but still has some flavors showing through from the malt bill, specifically the spiciness from the rye. Current recipe is as planned:

Mosaic Wheat (final name TBD...taking suggestions...lol)
Stats (predicted based on 70% efficiency)
OG: 1.047
FG: 1.013
ABV: 4.49%
IBUs: 25.87
SRM: 3.98

Grain Bill (Mash at 150F)
Briess Red Wheat 5 lbs (50%)
Rahr 2 row 4 lbs (40%)
Briess Rye 1 lb (10%)
Rice hulls 0.5 lbs

Hops:
Perle FWH (AA 7.3%) - contribute 17.14 IBUS
Mosaic 5 minutes (AA 11.3%) - contribute 8.73 IBUS

Spices:
Coriander 0.5 ounces at 5 minutes

Yeast:
Safbrew T58

Target water profile (distilled water w/ salt additions per Bru N Water Calculator)
Ca: 73 ppm Mg: 7 ppm Sulfate: 63 ppm Cl: 101 ppm

Thanks in advance

 

[treebeerd]

Personally, if I was trying to showcase hops I would do both, and maybe add a modest 20 minute flavor addition. If the hop additions end up being too much for your taste it will fade after a few months and you're malt flavor will stay.