I'm looking at brewing a wheat with 60% barley malt, 40% white wheat malt, and a clean yeast (not a big fan of the flavors wheat yeasts contribute). I'm also going to add up to 1.5# agave nectar somewhere, probably after most fermentation activity subsides. I have two packs of Pacman yeast on hand, but I'm concerned it'll attenuate too much for the style. Would it work with a wheat? If not, what other non-wheat yeast would you suggest?