Recommend yeast for 3 Spice Lemon Weiz

[postalbunny]

Fixing to brew my last MRB recipe. I'd like to use a hefe yeast to make this Weizenbier, but I'm not sure which would be the best fit. Can someone with more experience recommend one?

From research, wlp300, wlp380, or Danstar Munich seem to be the best bets.

RECIPE INCLUDES:
2 Cans Whispering Wheat Weizenbier HME
4 Tablespoons Lemon Juice (fresh)
3/4 Teaspoon Crushed Coriander Seed
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon

Also considering cutting the spices down by half, when I made a cranberry maibock, the cinnamon was so overpowering i didn't enjoy it. If anyone has any experience with nutmeg/coriander/cinnamon amounts... please chime in.

BTW, recipe is for 2gal

 

[postalbunny]

Link to recipe:

http://www.mrbeer.com/product-exec/product_id/254/nm/3_Spice_Lemon_Weiz

 

[VaBrewer]

I use Wyeast 3068 for my Lemon Weiss and keep it between 64 and 68F. If you already have yeast and don't want to spend more just use the closest you have to the flavor profile your looking for, the Munich should work just fine.

 

[VaBrewer]

On the spices, yeah for two gallons that seems like too much. I've never put nutmeg or cinnamon in my lemon weiss, but that seems interesting. I would at least cut those two in half. I like to zest a lemon and soak the zest in vodka then pitch it all in. You get great lemon flavor that way.
For the coriander I use an old pepper mill and grind it up in that.