predicting the outcome of an experimental recipe

I did an experimental brew the other day, was wondering if any of you could predict the outcome. beersmith says 3.7 abv and 18 srm, but basically I was wondering if any really experienced brewers could tell if this would be any good, and if so what kind of flavor to expect. I know, im asking alot but..

3.5lb biscuit malt
3.5lb munich malt
.5lb honey malt
.25lb chocolate malt
.25lb flaked barley

1 oz willamette 60min
.5oz mt hood 40min
.5oz mt hood 20 min
1 oz us fuggle 5 min
3 stars anise 5 min

british ale yeast

thanks for any predictions!

The problem I see is the biscuit malt. It's not a base malt, and won't self convert or convert other malts.

Munich malt can self convert, but that's the only base grain on the list.

Biscuit malt has a very strong drying taste, and the most I'd use is .5 pound in a 5 gallon batch.

If the mash converted (unlikely), then it might be drinkable. Otherwise, it should have a ton of starch in it.

My prediction: cloudy with 100% chance of nasty.

I've made a pot luck stew like that before. Each grain on its own seemed like a good idea, but all of them together was a muddy mess. I ended up throwing bacteria into it and making it a sour.

So, I predict not so good. Dish half of those grains and replace with 2-row.