Advice on a Rye-weizenbock (partial mash)

[EarlyBirdBrew]

So working on developing my second recipe here. This is what I have so far:

5.5lbs LME (wheat)
2lbs Munich Malt
1.75lbs Rye Malt
1.5lbs Vienna Malt
1lbs Crystal Malt
.5lbs Caramel Wheat Malt

2oz Hallertau @ 60min
.25oz East Kent Goldings @ 15min (have these left over, not sure about this)

Yeast: Wyeast 3068

First question is simply what do you think of the recipe? I am going for a red/copper color and wanted to have enough rye to taste it and it is at 14% at the above ratio.

Second Question is that I would love to lager this on account that I picked up a fridge and johnson temp control and am itching to put them to use. I know typically a wheat or possibly a bavarian yeast like 3638 is used. What would using a lagering yeast do to this and would it defeat the purpose of brewing a weizenbock?

 

[dcp27]

I'd cut back on the crystal, I think it'll cover up the rye. you could lager if you want, but most wheat beer flavors come from the yeast so itd kinda defeat the purpose

 

[EarlyBirdBrew]

Thanks for the advice, I played around on beer calculus some and dropped the crystal by half. Still keeps me within style and allows me to have all the flavors I want shining through. Looks like I should be ready for a brew day this weekend.