I brewed yet another Hefe with Munich Classic and now tasting it. This time I used 50% English Wheat + 50% English Pale Malt. 4.9% ABV, mashed at 68C/154F and it is " rounder " than the first attempt. Next time, I will up the temp. to 69C/156-157F and use a bit more wheat ( around 65% ) and add a bit of Weyermann Abbey malt ( sort of a low diastatic specialty malt, which lends a more " malty " presence to the beer ).
Tasting notes for the present reiteration are: pleasent tart, good wheatty notes, with a rounder malt profile, better mouthfeel, great balance between banana and clove, although, there are subtle fruity notes as well. Even if the 1st one was " drier ", I still liked it a lot. It seems this dry yeast makes good, balanced hefes. Next time, I will use a bit of sucrose, as it seems to help the banana esters. / something I read once.
I will also brew a Weizenbock with Munich Classic, with additions of lactose, vanilla beans, mango, peaches and apricots, just for kicks. Hopefully around 7-7.5% ABV. I'm really looking forward for this.