Saison - Multiple choices

[TastyAdventure]

My next brew will be a saison for summer!
I have a few questions about yeast and grist.

I will be brewing 11 gallons.
Here's my plan for the grist so far:

Pils 66%
Wheat 20%
Table sugar 11% (3 lbs)
Biscuit malt 4%

WHEAT: what kid should I use? I have no idea. Red wheat, white, flaked ?
What are the differences and would the choice affect my efficiency?

I am also going to be pretty ambitious with my yeasts.
I'm splitting it 4 ways. (2) 3 gallon batches and (2) 2.5 gallon batches, all 4 with different yeasts.

1) I had some built up dregs from Vieille that I want to use 100% of in one batch, no question.

2) I enjoyed 3726 in last year's saison so I'll use that again. I think it provides a less dry, "fruitier" flavor that will be a nice contrast to the other batches.

3) DuPont strain. It's 3724, correct? I also have some built up bottle dregs from a DuPont bottle I will pitch as well. I hear the bottle dregs are particularly resilient and full of character.

4) I have bottle dregs of Lower Dens (Remastered with Brett) by Stillwater, and I have a 100% Brett Lambicus culture. I will pick one of these.

I know I should be rousing the DuPont and keep it really hot.
Does anyone have suggestions for my plan?

Thanks

 

[giraffe]

White wheat malt would be traditional, red wheat is a "rougher" more whole wheat crust taste, efficiency shouldnt be appreciably different at 20%. 3724 is dupont. 3726 is from Blaugies.