Check the gravity yesterday and today, and was steady at 1.011, down from 1.053. It has been racked to secondary on top of the 3# of puree, and I will let it sit for at least a week before checking gravity again.
I tasted the sample, and it actually tasted pretty darned good. It looked a little darker than what I was thinking, but that could be from the fact is was an extract brew. It definitely tasted like a Hefeweizen to me, and had plenty of yeast in suspension. It was a good balance between clove and banana, though I had hoped for a bit more banana to go with the orange, but I am not disappointed with how it is so far. According to what I have read about the WB-06, the banana is more pronounced when fermenting above 73.4F. I set my controller to 72F so I could hopefully avoid the temperature problems I had with my failed IPA.
As far as the WB-06 goes, the numbers in BeerSmith are definitely wrong. It shows an attenuation range of 66%-70%. With my OG of 1.053 and gravity at 1.011 now, BeerSmith shows an apparent attenuation of 80.3%, which is more in line with what Fermentis shows as a max attenuation of 86% under lab conditions. ABV is at 5.6% instead of <5% that I was going for, but it's all good.
Planning to brew this again as my next batch, but as all-grain, but that will be another thread.