Altogether, this was a good first run. The yeast chewed through the beer in about a week, attenuating to 1.005.
The flavor profile is dominated by clove-like phenols, which may be due to the high wheat content. These flavors (and the high IBUs) overpower orange notes, along with a touch of strawberry and black pepper.
The phenols, bitterness, and flavor of the wheat are the major flaws with this beer, all of which I believe can be improved with recipe/process tweaks (100% barley malt, lower bittering charge, higher pitch temp).
I have one more packet and will try this yeast again, with the proposed changes. I think, for now, this yeast has proven itself as an excellent attenuator and a viable backup to more finicky strains.