Finally, a dry beer yeast strain for use in those Bavarian style Hefeweizens and Dunkelweizens. This yeast produces the classic estery, phenolic flavors typical of Bavarian hefeweizens. Flocculation is somewhat low as expected, adding the the yeast-in-suspension flavor profile of these cloudy styles. The attenuation is reportedly a bit low, so mash a bit lower if you're going for some dryness. Fermentation temperatures are reported at 59 to 75 degrees ... with 68 being about right.
Typical Use : German Hefeweizen, Dunkelweizen
Flocculation : Low to Medium
Attenuation : "Medium to Medium Low"
Ideal Fermentation Temperatures : 59° to 75°
According to fermentis.com this is what you should ferment at -
12-25°C (53.6-77°F) ideally 18-24°C (64.4-75.2°F)
for clover flavors : below 22°C (71.6°F)
for banana flavor: above 23°C (73.4°F)
If you do not want the banana or clove taste stay at the low end.