Wheatbo - First Weisse

Looking for feedback on this one, fellow brewers!

My brewing buddy, Frankie J. wants to try for something resembling a Hacker Pschorr. We typically brew all-grain ales with great success, but don't have the gear to easily do a decoction mash, yet. I consulted another homebrewer who spent a lot of time in Germany for some advice and proceeded to come up with this recipe. He tells me that he gets great results with extracts.

Brewer:	F&J Brewery		Email:	joevanloon@comcast.net
Beer:	Wheatbo - First Weisse		Style:	Weizen/Weissbier
Type:	Partial mash		Size:	10 gallons
Color:	7 HCU (~5 SRM)		Bitterness:	15 IBU
OG:	1.057		FG:	1.012
Alcohol:	5.8% v/v (4.6% w/w)
Grain:	3 lb. British pale 2 lb. Wheat malt 3 lb. German Munich
Mash:	65% efficiency
	Planning to just do an infusion at 150 F for the partial mash and sparge for 15-20 Minutes to 3 gallons or so, topping up, adding extracts and commencing with the boil.
Boil:	60 minutes	SG 1.048	12 gallons
	6 lb. Wheat extract 1 lb. Honey 3 lb. Light malt extract
Hops:	1.5 oz. Hallertauer Mittelfruh (5% AA, 60 min.) 1 oz. Hallertauer Mittelfruh (5% AA, 5 min.)
Yeast:	I understand that the yeast selection is crucial. I typically use White Labs Pitchables and grow enormous starters over a week or two for our ales. Any advice on yeast is greatly appreciated. I think that either the WLP-351 Bavarian Weizen or the WLP-300 Hefeweizen should do the trick.

Recipe posted 12/07/06.