How does this recipe look?

[Stout-n-Braggot]

I have some wild yeast, and certainly a few other microbes, that I harvested from raw honey (I'm lucky to have a beekeeper for a father, all the honey I could ever want to use), so far it has gotten some good mead going and is nice for carbonating single bottles of specialty soda pop. Anyhoo, I pitched some into a malt starter a few months ago and have noticed some wonderful changes and progressions in aroma and flavor. I'm planning on making a somewhat mild beer for summertime drinking (summer of next year, I know that the soured beers need a good bit of ageing and conditioning) and I want to hear what you all have to say about my tentative recipe.

Fermentables (long, low temp mash for maximum fermentability)

4 lbs 2 row
2 lbs red wheat
2 lbs flaked rye
1 lb Raspberry blossom honey (add during cool-down)

Hops
2 oz stale Hallertauer Hersbrucker (enought to get IBUs to about 15)

OG estimate: 1.47-1.52
FG estomate: 1.010-1.007
ABV: ~5%

How does it look?

I've tossed around the idea of using this wild yeast for a fruit lambic too, a friend and I decided that the flavors it produces might go well with apple...
I've got plenty of the yeast stored away, so any recipe suggestions for the future are apreciated as well!

 

[beeber]

Lower the hops, 1 1/2 ounces or maybe even 1 ounce will do. The sourness will help balance.

 

[King of Cascade]

Lower the hops to almost nothing or use old hops with little to no AA%

also, the long low mash is not needed as the microbes wiii take the gravity down regardless.

 

[Stout-n-Braggot]

I'll keep that in mind about the hops. Thanks.

 

[Stout-n-Braggot]

Just wanted to say that this recipe is an epic win! My wild yeast and microbe blend didn't produce the sourness I expected, even after over a year in the carboy, but the flavor is very nice, plays well with the grains, and there is a pleasant hint of sour in the background. I'll play around with different methods to see about bringing out more sourness.

good drinking!

 

[inhousebrew]

Wow, I was almost going to comment on the recipe but holy crap, way to revive a dead thread you made a long time ago!