I just got this from the manufacturer regarding Danstar's Munich Dry Yeast and thought I'd pass it on:
"The recommended temperature is 20C (68F) but between 18 (64F) and 22 (72F) would work fine. If you are looking for more banana esters I would brew at 22C (72F) and underpitch by half so 50g per bbl. I hope this helps. Let me know.
Sylvie Van Zandycke PHD
Technical Sales Manager
Looks like I'm all set with my weissbeir this weekend...
To underpitch and get more banana, the pitching quanitity in grams would be 50g/31 gallons (1 bbl) which comes out to 1.6g/gal. That's 8g for a 5 gallon batch, 9.7g for a 6 gallon, and so on. The packets are 11g each.