Strange leftover brew, thoughts?

So, I wanted to set a beer to brewing before I go to another city over the holidays. However I had almost nothing at home.

What I had was
Pale chocholate malt
Carapale crystal malt
A little smoked malt

No base malt whatsoever

I also had quite alot of hops and some frozen berries I picked last summer.

Thinking, oh well, this is really going to be a poor mans brew (I'm a student) I decided to base this brew on the Carapale which I had almost 2 kgs of and use a 3rd gen wild yeast I captured a while ago and see if it is able to eat the complex sugars, and if that fails, buy some brettanomyces when I get back after new years and add that.

Final recipe:
About 2 kgs of Carapale
0.4 kg of smoked malt (local product, much smokier than the Bamberg malts)
0.2 kg of pale chocholate malt

about 0.5 kg of homemade raspberry/bluberry jam
one banana (frozen)
a few elderberries and blackcurrants I had in the freezer

Lots and lots of hops used once already for taste/aroma for bittering. 3 oz or so somewhat old Saaz for aroma/taste.

3rd gen. wild yeast

I doubt this will be anything spectacular. But it might be, who knows .

there is nothing like a little experimentation. i just did a kit with pure h2o

Ended up throwing some lambicus in there, was using a vial today anyway.

I would let that go a long time to let brett break down the long chain sugars in the cara malt and dry out the...whatever it is.

Yea, I'm leaving it alone until next winter.

It actually looks and smells OK. The sacc chewed through the simple sugars pretty quick and then fell down to the bottom. I took that out (lots of berry husks and such in it that I didn't want to leave in), figure the complex crystal malts is enough for the lambicus.

+ its a india fruit rauchlambic, obviously .