I'm surprised I didn't get any clove or banana when I used 7% of the WB-06 and that is close to the % you are using. I just did a batch last night and split it 50/50 with US04/WB06 and then 50/50 with US04/T58 and then another bucket with just US05 for control purposes. I wanna see what yeast will throw the most different flavors (either the 06 or 58) and then I can better judge which yeast will be better suited for the style. I know I may get more than I bargained for on both of those batches because I split them evenly and it may all end up crappy but at least I'll know and can start working backwards to find the sweet spot because it seems all we are doing is guessing and hoping we are correct.I was using CBC-1 with the core trio. 11.5 g S-04, 1 g WB-06 and 0.9 g T-58 in a 5 gal batch, 6 gal into primary. That comes out to like 85.8/7.5/6.8% S-04/WB-06/T-58. Then 2 g CBC-1 for conditioning.
But I believe the CBC-1 is not supposed to be very attenuative. I was thinking the culprit for the low residual sweetness was the WB-06. According to the Fermentis data sheet it's much more attenuative than the other yeasts, including the CBC-1.
I would attach the data sheets but it won't let me attach files right now.