Planning a Munich Dunkel

[Neal]

Hi Chaps,

Just wanted some advice on a recipe that BeerSmith has helped me come up with......especially the choice of yeast.
2308 is described as 'a demanding strain' by H&G - does that mean difficult to use?!

For 5 gall:

4.50 kg Munich Malt (22.0 EBC) Grain 84.91 %
0.50 kg Cara-Pils/Dextrine (3.9 EBC) Grain 9.43 %
0.15 kg Aromatic Malt (52.0 EBC) Grain 2.83 %
0.15 kg Carafa I (800.0 EBC) Grain 2.83 %
75.00 gm Hallertauer Mittelfrueh [4.00 %] (60 min) 27.9 IBU
1.22 items Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs Munich Lager (Wyeast Labs #2308)

Mash @ 68 C x 90 mins and decoct a portion for some extra body
Estimated OG: 1.056 SG
Estimated Color: 38.3 EBC
Estimated IBU: 27.9 IBU

[edit1now]

I would be very tempted to use Saflager S-33 because it's cheap, it works, and it still makes drinkable beer even if you can't get the lagering at ideal temperatures.