Recipe critique

[Jtk78]

Hello, a few weeks ago I did an 11 gallon batch and split the runnings to create two equal OG (or pretty stinking close) 5.5 gallon batches. I added some specialty grains to one of the batches to steep while I started the boil on the other batch. This helped offset the boils because I only have one chiller, and created two different beers.

This worked great and I'd like to do it again. This time I'd like to start with a wheat beer base using something similar to @passedpawn recipe found here;
https://www.homebrewtalk.com/showthread.php

I recently used Mosaic in a NEIPA (along with Galaxy and Citra) and loved the aroma. I'd also like to try El Dorado, and was thinking of the following hop schedule:
.25oz Mosaic at 60min

.75oz Mosaic at 5min
1oz El Dorado at 5min

.5oz Mosaic whirlpool at 180 for 20min
.5oz El Dorado whirlpool at 180 for 20min

1.5oz Mosaic dry hop 2 days before cold crashing
1.5 oz El Dorado dry hop 2 days before packaging

Beersmith mobile puts this at 36IBU. I will use WY1272 for this half because I have it harvested from my last batch, and liked it in those. Any thoughts on how this will turn out, mostly from the hop standpoint?

 

[BlueHouseBrewhaus]

I like 2 or 3 oz in my hop stand for a good flavor to match the aroma from the dry hop.

 

[Jtk78]

I like 2 or 3 oz in my hop stand for a good flavor to match the aroma from the dry hop.

Noted. I may balance them out and do 1oz of each hop at the whirlpool and again at the dry hop.