Wheat Yeast Conundrum

Local Store was out of American Wheat Ale yeast for my VERY simple wheat extract recipe. Its like the NB extract kit- no grains, just wheat LME and two hop additions, except instead of Willamette and Cascade, I was going to use Cascade and Citra and then dry hop it just a bit for a citrusy, Gumballhead-style finish.

So- I picked up a Bavarian Wheat yeast, and Im going to brew with that as an experiment, knowing it will probably change the beer substantially. What can I expect from the experiment? I'm guessing a drier end product.

Any observations, advice? Thanks. Cheers.

Banana and clove is what you should get from the bavarian wheat yeast. If you want it to stay american I would use a neutral yeast. I just don't know how well the banana and clove will go with the citrus.