I'm about to do a Hefe that's 50/50 Munich/Wheat, using White Labs Hefe IV yeast for less banana and more clove/spice. Any body else ever do a hefe with Munich in place of the regular 2-row/Pilsner malt? I'd like to know what to expect. I'm shooting for a slightly maltier hefe with less banana character than normal. Sort of a "winter hefeweizen" if you will.