Possibly, this is mid ferment so I'm not even sure how it'll finish yet but at this stage has more banana/pear yeast character than the stone and wood. If you ran the yeast cooler it could be something like you're eluding to I reckon.
I have been thinking along the lines of an oz IPA ish also and currently have my own rough interpretation on the go. Loosely based on an extra strong coopers pale/sparkling ale with added late new oz hops. Ive been calling it an Oz Extra Pale Ale so far as there isnt really a style for this beer...
Forever Wort how did the original pack yeast compare to the repitch in regards to flavour and attenuation? I'm a bit keen to try the wheat yeast, just read a few times it didn't attenuate too well straight out of the pack.