Underpitching dry hefeweizen yeast

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amcclai7

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Ok so I have ordered a pack of this yeast. http://www.williamsbrewing.com/MANGROVE-JACKS-M20-BAVARIAN-WHEAT-P3379.aspx

A friend of mine brewed a hefe with this yeast and it was amazing! By all accounts it is a dried version of the 3068. However, it didn't have enough banana for my taste. The reason being that he pitched the whole pack, oxygenated and fermented cold. This is a wonderful thread that discussed how to get banana out of this yeast http://www.beeradvocate.com/community/threads/bavarian-hefeweizen-how-to-up-the-banana-flavor.95067/

There are many ways to do this but the top two options seem to be fermenting warm and underpitching.

I'm wondering, A. what the cell count of this yeast is, and B. Can I get away with using one pack for 10 gallons?

According to this, http://www.mrmalty.com/calc/dry.html Dry yeast usually contains 20 billion cells per gram but according to the Mangrove Jack website it said that this yeast contains, "VIABLE YEAST CELLS: >5 x 109 CFU/gram" 5 Billion cells per gram would mean 50 billion for the entire pack, which would be a very small number. However, it does say, MORE THAN 5 billion per gram. Maybe this is just the minimum garunteed number.

Any thoughts?
 
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