I am currently using a selection of Wyeast for a dark wheat beer that is of German or Belgian origin. It lends itself to medium phenolic and banana/clove like flavors and aromas. However, I have come to discover that I am not really into these yeast styles. Instead, when it comes to wheat beers, I much prefer american styles of yeast. I guess it would be the cleaner finish. What I'm looking for is a recommendation for creating a more American taste to wheat beers. To date, my favorite yeast to use is American Ale 1056 (what I use for IPAs). I DO know that certain breweries, like Rogue for instance, use Pacman yeast in nearly all their beers. I think sticking with 1056 would be advantageous for many reasons, but I wanna hear what you guys have to say. Thanks in advance. Oh and if you're curious, this particular beer is based on wheat with Munich, German dark-wheat, and Chocolate cara? specialty grains at an ABV of about 5%.