Originally Posted by korrosion
I also need advice as to what hops should be used.
Your recipe reads like a Dubbel except the wheat. Saaz and Styrians jump to mind, but anything noble would probably be fine.
You can always blend strains. Maybe even ferment with 100% W-68 for a couple days to get some wheat yeast character and then pitch your 500 starter to finish it. Then again, 68 is such a crazygonuts fermenter, I wouldn't put it past it to take you to 10% by itself.