A Bloody (orange) beer help

I really want to make this beer and I have a question. After reading a thread on here with recipe included im trying to replicate it best I can with what I have availabe here in Canada.

Question: Available is Bavarian wheat LME 3.3lb which is (65% Malted Wheat) In the initial threat I believe the guy used 6.6lb but it was a higher % I think 80ish?

http://www.homebrew-supplies.ca/viartshop/product_details.php?category_id=154&item_id=989

Do I need to compensate for that and how can I? Use some DME wheat?

Question: What kind of hops are typical for this type of brew?

Question: Is this yeast good for what I want: Danstar Munich Wheat beer

http://www.homebrew-supplies.ca/viartshop/product_details.php?category_id=137&item_id=928

How much should I use?


Sorry for the long post.

Are you talking about this recipe? Blood orange Hefeweizen?

Boil
6.6 pounds (3kg) light liquid wheat extract (55% wheat malt and 45% barley malt) (65 minutes)
1/2 ounce (15g) Hallertau hop pellets (60 minutes)
1/2 ounce (15g) Saaz hop pellets (20 minutes)
4 average sized blood oranges (20 minutes in another pot)
1/2 ounce (15g) Hallertau hop pellets (10 minutes)

In carboy
Cool water to the 5-gallon (19L) mark

Fermentation
Yeast: Wyeast 3068 or 3638; or White Labs WLP300 or WLP380

Bottling
5 ounces (125 g) priming sugar

STARTING GRAVITY: 1.050
FINAL GRAVITY: 1.12
FINAL TARGET ABV: 4.8%

Give this a read.
https://www.homebrewtalk.com/f85/blood-orange-hefeweizen-98579/