Hops for a Hefe

I'm going to be doing my first extract batch in a long time (I have an injury and can't do all-grain for a few more weeks.)

I'm going to do a Hefe. I'm only shooting for around 12-14 IBU's.

How much of a difference do the german hops make it such a low hopped beer??

I have some U.S. Golding on hand that are around the same AA% as Hallertau or Saaz and was wondering if I could use them?

Yay or nay? thanks.

Your choice of hops really depends on if you are brewing a German Hefe Weizen or an American Wheat.

The type of yeast is important also. Are you using a German HW yeast or an ale yeast?

German HW yeast + German hops = German-style Hefe Weizen.

Ale yeast + American hops = American Wheat.

I was going to use the Briess Bavarian Wheat Extract, and the Fermentis WB-06.

Bad idea? I realize that it might be better with a liquid yeast and a starter but can I have that ready by tomorrow night??

I've read some good results with the WB-06 for a Hefe.

If you are doing bittering only, I would go for it. If you are using doing any flavor/aroma additions I might wait until I had some noble hops; then again, I might not.

Let me know what you think of the yeast, I have been wanting to try it.

As you can probably tell making a German-style HW is one of my pleasures.

My peeve comes out of its cage when someone wants (or expects) to brew a German-style HW and not use German ingredients (hops and HW yeast).

That's like deep frying celery and expecting them to taste EXACTLY like frenched fries...can't be done...DOH!!!

As far as wheat beers go it's as simple as they all based as a wheat beer.

When you use German hops and German (HW) yeast you get a German-style HW.

When you use orange peel and coriander as well as a Belgian Wit yeast you end up with a Belgian Wit.

Anything else is simply an American Wheat.

I hope you can see the problem when somone says they brewed a German Hefe Weizen with a packet of dry Windsor and added orange peel to it...same goes for using all pale malt and calling it a stout...SAY WHAT???

"If you are doing bittering only, I would go for it. If you are using doing any flavor/aroma additions I might wait until I had some noble hops; then again, I might not."
+1
I've made a tasty Hefe with extract. I don't know about the yeast? If you're not going to exceed 1.048 OG you could just use a liquid culture without a starter and not compromise the yeast too much.

it may not be to style but I would suggest German magnum, you won't need much and it is a very clean bittering hop that will not shine through as you want your yeast to do that.

I think the hops are a minor factor in this beer. So I would go with the off hops for bittering only and not worry.

The yeast on the other hand is a big deal. I have never used the WB-06 but it sounds appropriate. I'd give it a try.