Description
This popular German strain is used in the production of traditional, authentic hefeweizen. It produces a high level of isoamyl acetate, giving the resulting beer notes of banana. With balanced phenol production, this strain produces notes of clove but remains banana forward. Low flocculation leaves the desired cloudy look, appropriate for the German wheat beer style. Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style.
White Labs stands at the intersection of science, education and craft. Constantly striving for perfection, and in the process continually raising the bar in the art of fermentation.
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YEAST SPECS:
- ATTENUATION: 72%-76%
- FLOCCULATION: LOW
- ALCOHOL TOLERANCE: MEDIUM TO HIGH (8-12%)
- FERMENTATION TEMPERATURE: 68°F-72°F
- STA1: NEGATIVE
SUGGESTED BEVERAGES & STYLES:
- WEISSBIER
- WEIZENBIER