Ooops. Almost a year late on the reply. I used MO because I feel that it compliments the wheat. It's has a lot more character than pilsner. It's considerably more malty than a typical hefe with pilsner. It turned out great. Bready and biscuity with a little clove. Barely any banana. Next time I make it, I'll let it sit in primary for another few days. There was a touch of sulfur left over.
I always bottle with DME. I've used corn sugar and never had any issues with it, but for some reason I just prefer DME. You could use corn sugar to hit 2.8vol carbonation.
I'd also do a 30 min ferulic acid rest at 109F and skip the protein rest at 130 next time I make this. Overall, it's an excellent recipe and one of the few I've made that ended up exactly as I wanted.
Fermenter 1: Beer
Fermenter 2: Beer
Fermenter 3: Beer
Fermenter 4: Beer