I have brewed 2 versions of a hefe so far and have not been able to get that nice banana nose and taste I am looking for. Grist was near 50/50 white wheat and Pilsen, with a pound of Golden Naked oats in one batch and 2 lbs Munich in the second to get more color. Both were mashed at 152F single infusion, batch one was pitched near 65F and batch 2 about 70F and held there for 4 days. Both batches used WLP300. I get a nice earthy clove aroma and a hint of banana in both, almost Wit like, but really desire that strong banana character. Any suggestions?