What are your goals for this beer, as far as flavor, body, mouthfeel, etc? The wheat and carapils are usually added for head retention but that's not going to be an issue with the rye. My recipe would probably be more like 5lbs 2-row, 0.5lb C60, 1.5lb rye. Also, a 40min addition isn't giving you much in the way of flavor or aroma, so move it to 10m and up your dry hop to 2 oz.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I'm opening up!
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