Not that what you proposed wouldn't make awesome beer, but the history of dampfbier is what pulled me in to give one a shot.
Forrest brewed, crude hops, bad barley malt, terrible water, and weissbier yeast strains.
Sounded like Indiana water and backyard hops to me. Throw in some Pilsner and flaked or raw barley for the 'poorly malted grain effect. I truly loved the 94/6 Pils/Flaked Barley and the lowest AA hops you can find or backyard hops for whatever IBUs it tastes like to you. I really have enjoyed seeing how this is unique every time I brew a batch up.