I want to make sure I'm correct here. There isn't really a Dry yeast available to produce the banana/clove qualities if I want to brew a Dunkelweizen, right?
Danstar Munich and Safwheat WB-06 both claim to have these qualities. I have only used the latter and can say that it is much lass banana than 3068, but might be comparable on the clove. I used it in Hard Cider though.
WB-06 can be very banana, depending on the temp you ferment at. My second ever beer used it and it was near overwhelming. 3068 in my experience is much more balanced.
Here's a good link on dry wheat yeast:http://www.homebrewtalk.com/f36/dans...e-wheat-67804/