How will this one taste?

[Polifemo]

I was going for a deep golden color, malty, not high in alcohol, and a gentle bitterness with that German noble hop aroma. Is that what will result?

2.5 gallon boil, 5 gallon batch

6 lb. NB pilsen LME
.5 lb Briess pilsen DME
.5 lb carahell steeped before boil
.25lb caravienne steeped before boil
.25 lb toasted (15 min. in 350 oven) Durst pilsen malt steeped before boil
.5 oz Hallertauer Tradition 60 min.
.25 oz Spalt 60 min.
.25 oz. EACh of Hallertauer Tradition and Spalt 20 min.
.5 oz Spalt 1 min.
.25 Hallertauer Tradition 1 min.

Can only do a one stage ferment and then to the bottle.
Pitched Wyeast 2112 too warm at around 80 degrees
Activity after 24 hours, and it seems to be going fine. It's at day 3.

 

[david_42]

I'd be concerned about the ferment temperature, but other than that, I think you'll get what you are trying for.

 

[Polifemo]

Thanks. Ok. It's fermenting at 68 now, at the warm end of things. With Wyeast 2112, will this result basically in ale-like fruitiness, or something different (and weirder)?