American wheat with German yeast

I took this recipe from Advent. In HB except I substituted WL300 hefeweizen instead bc it would be easier for me to hit that fermentation temp range than the recommended yeast. Any idea on how it might turn out. Ill be around 70-72 deg ferm temps.

American Wheat Beer

Malt Base: 6 lbs Wheat Dry Malt Extract OR 7.2 lbs Wheat Liquid Malt Extract Specialty Grains: ½ lb Cara-vienna, ½ lb Munich Hops: 1 oz Hallertau Hop Pellets(bittering), 1 oz Saaz Hop Pellets(flavor) Yeast: White Labs 320 American Hefeweizen, Wyeast 1010 American Wheat

Also used DME

It will be good, it just won't be an American wheat anymore. You can expect banana and clove from the German yeast - it's really the yeast that makes the difference between the 2 styles.

Sounds like a Bavarian hefe.