I just got approached by a guy in town who is just starting to sell malt from local wheat and barley. I am really excited to use it and I want to come up with a recipe that exhibits the three malts he has available. There is a pilsner malt (2.4 lovibond), a soft white wheat malt (3.3) and a hard red winter wheat munich malt (8.9). I am thinking maybe 50%-25%-25%. Any ideas on hops and yeast?