Danstar Munich Wheat in Ale Style Oktoberfest?
I've only been brewing since January, but have raced through some 10 extract brews and am ready for my first all grain effort. Loving Oktoberfests as I do, but lacking lagering equipment, I'm going to effort on an non-lager Oktoberfest. It was going to be Ale-style, but one of my favorite beers so far was my first, Hank's Hefeweizen from Midwest. A friend of mine called out the yeast contribution and it got me thinking the Danstar Munich Wheat might be a nice yeast for this recipe. A quick forum search didn't reveal much about "wheat" yeasts for non-wheat beers.
6lb American two row
1lb Bavarian Pilsner (last minute sub for CaraVienne)
(mash conditions tbd after more research)
1 oz hallertau 60 min
1 oz hallertau 20 min
1 oz hallertau 1 min
Fermentation will be mid to high 60s.
I'd appreciate a thought or two. Thanks!