It doesn't have the overbearing citrus problem inherent to Kveik Voss. The ester / phenol profile can be manipulated a lot like it can with other yeasts that are capable of more pronounced ester / phenol production.Welcome to the thread, seems like you really know your stuff!
What is the flavour profile of HA-18? What's the beer taste? I've used Kveik Voss a few times and it does give a great beer, sometimes gives a slightly odd flavour though.
If I want to play with the flavour profile of a typical Hefeweizen; I'd manipulate that by adjusting the amount of wheat to barley ratio; more wheat typically equates to more esters, less wheat equates to more phenols; similarly temperature of fermentation impacts (higher == esters, lower == phenols) and also open vs. close fermentation (open == more esters, closed == more phenols).
HA-18 is essentially just a beer yeast strain (i.e. Saccharomyces cerevisiae) with a high alcohol tolerance, and similar to kveik is able to ferment at high temperatures without the negatives consequences other Saccharomyces cerevisiae strains.
It also includes Glucoamylase which basically ramps up the attenuation of your brew / ferment because it's able to break down much longer chain starches than are typically broken down in a mash. Which naturally results in naturally a more dry outcome, because there are less unconverted sugar chains.
If you have a favourite yeast, you can stay with that and just add Glucoamylase either in mash or afterwards in the fermenter as it done with HA-18 yeast / enzyme mix.
Anyway don't just take my word for it on HA-18... here is a review by WheatyBrewingCorps (an Aussie brewer in Adelaide that experiments a lot; @Snyper564 could probably glean some good ideas from them):
And work they did. By name, by nature - Brut kept fermenting into negative Plato territory - finishing at a monster 9.8% ABV. Looks like a Pils, smells like a IIPA and tastes like something altogether different. Big Hop flavour, smooth boozy body and a bone dry finish with almost no bitterness. Dry, dry, dry - but for the sweetness and mouthfeel of big ABV and hops. A gentle giant.