This is one of my favorite recipes to-date. If you can't get WLP566 (it's a platinum strain) then WLP565 I'm sure makes a fine substitute. Let it naturally rise after the two days at 68F until it hits 80F, then hold it there for the remainder of fermentation. It helps dry the beer out, and brings out a lot of great character from this yeast. IBUs are calculated using Tinseth.
8lb Pilsner Malt (1.7 SRM) 72.7%
1lb Wheat Malt (2.0 SRM) 9.1%
1lb Munich Malt (7.1 SRM) 9.1%
1lb Table Sugar 9.1% (add to the beginning of the boil)
2oz Williamette pellets 4.0%AA at 45min (24.9 IBUs)
2oz Saaz whole cones 4.5%AA at 10min (10.1 IBUs)
Substitutions: Sub WLP565 for 566 if you need to. If using all pellet hops, just aim for a similar IBU with the 10min Saaz addition.
Mash at 148F for an hour. Bottled to 3vol CO2.