I am not a water chemist, and there are more qualified on the forum, but here is my $0.02.
You will have a boatload of sulfate in the beer, and the hops may come through as harsh. You could do the following.
Brew another bittter and blend it with the high sulfate one.
Drink it as is.
Hold off an the dry hops. Bulk age the beer. Taste it, and when it has matured, dry hops it, condition, and drink.
We did a historic IPA that used a bunch of sulfate, aged it, dry hopped it, and it was tasty.