I brewed this recipe back in Feb, though with Munich and Wheat grain weights reversed (I didn't have enough wheat left).
The Wyeast Weihenstephan 3068 yeast is a cracker. It was fermented at 18°C and with a water profile slightly on the malty side, made for a nice balanced flavour.
It's a rather lively brew and I've had a few gushers.
Was it good? I'm sticking with dry packet yeasts for the time being as i've had a few no goes with fresh.