The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermentor headspace of 33%.
Flocculation: LowAttenuation: 73-77
Temperature Range: 64-75F
Alcohol Tolerance: 10%
Wyeast Info Page:
Weihenstephan Wheat
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Great yeast for hefe's
I've brewed 4 hefeweizens with this yeast and have been very pleased with the results. The last two were fermented at 64-66F and this yeast produced a nice level of banana and clove phenolics without being overdone. It can throw off some major sulfur, but this dissipates after a couple of weeks in primary, so don't worry...
