I have all the ingredients for a KC beer, I think I even have Cluster hops. The original beer was turned-around really fast, so a fast-fermenting ale yeast probably makes sense. Lager yeast at very high temperature might work too, I don't know. Do you think Lallemand "Munich Classic" would work? I know it's wrong, but I have it fresh in the fridge from my last brew. If there's no wheat in the recipe it's almost clean but has a tiny bit of banana and clove. I also have packets of US-05, S-04, Voss Kveik, and K-97. (any of those is probably better than MC, but I'm still leaning towards MC if that won't ruin it)