What is this beer????

[sokonmatsumua]

I accidently got a munich wheat yeast instead of a German Alt or American Ale yeast as the recipe called for. So now that I have used a wheat yeast is it a wheat beer? It actually contains no wheat. Here is the recipe. What would this beer be classified as?

3.3 Lb Amber LME
3.3 Lb Light LME
0.5 Crystal 80L
0.5 lb Munich
0.5 Pale Malt
0.25 Chocolate malt
1 oz Hallertau
1 oz Hallertau
3lb roasted pumkin
tsp pumpkin spice.
The original recipe was a modified marzen that called for six weeks of fermentation. But with the wheat yeast it has visibly stopped fermenting after four days. How long should I ferment? I'm assuming six weeks is out of the question now right?

 

[JLem]

Looks like a pumpkin beer to me

 

[BobC]

Your yeast my actually bring out the pumpkin and spice flavors more.

 

[lumpher]

my best guess is it's probably a pumpkin beer

 

[Demus]

Looks like a specialty/fruit beer. That yeast is named after the style of beer it is typically used for, using it doesn't change the fact that there's no wheat. No wheat, no wheat beer. You may be on to something though; many excellent beers were "accidents". Knowing the clove/bannana esters of that yeast I'm thinking if the pumpkin is subtle, it might taste great. Let us know how it turns out...

Oh and by the way, you don't decide how long to ferment it, the yeast do! Leave it in there as long as you want, but when they're done, they're done!!