WLP300 Hefeweizen Ale Yeast

This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

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Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

StyleRatingStyleRating
Dubbel1 Trippel1
Spiced Ales1 Grand Cru1
Other High Gravity1 Christmas Beers1
Specialty Beers1 Saisons1

Reviews

Feedback and experiences from previous customers. Want to leave a review of your own?

“The result was a very easy-to-drink ale ...”

By: Ryan Potter | Date: Nov., 23rd 2012 | Beer(s) Brewed: American Wheat Ale

I used this yeast to brew a special beer for my girlfriend's college graduation party - it really delivered. It produced a very slight banana note, little to no clove or sulphur, and a slight haze. The fermentation temperature was about 72 degrees. The result was a very easy-to-drink ale that won over several homebrew critics.

“... produced excellent flavor ...”

By: Anton Kress | Date: Nov., 23rd 2012 | Beer(s) Brewed:

Fermented at 70-72 degrees for ten days in Dunkleweizen with an o.g. of 1.056. Yeast by products produced excellent flavor for this batch. Banana and clove flavors are very mellow and a crisp tart finish goes well with the high carbonation.

“Very complex”

By: John Alexander | Date: Nov., 23rd 2012 | Beer(s) Brewed: Dunkleweizenbock

Fermented dunkleweizenbock with o.g. of 1.067 and f.g. of 1.013 at 66-68 F degrees for eight days primary and 45 degrees F for 6 days in secondary. Strong banana nose with a slight hint of clove and a slight, almost buttery sweetness. Very complex.

“... heavy banana scent”

By: tjvitolo | Date: Nov., 23rd 2012 | Beer(s) Brewed: Dunkelweizen

Lots of cloves to the nose. Fermented around 71-72 degrees hoping for a balance of cloves and bananas. Produced heavy clove scent with heavy to moderate clove flavor and light to no banana. Brought temperature up one day to 74 and produced heavy banana scent. Optimum balance temperature may be higher, 73-74 degrees.

“It made just a perfect beer”

By: Jim Flansburg | Date: Nov., 23rd 2012 | Beer(s) Brewed: Dunkel Weisbier

Awesome banana scent! Primary fermentation @ 68-70 degrees. After secondary fermentation at the same temp while transferring to the corny keg the banana aroma just overcame us. It made just a perfect beer.

“... it is going to be a tasty, tasty beer”

By: Frechdogg | Date: Nov., 23rd 2012 | Beer(s) Brewed: Dunkelweizen

I brew in the 6.5 gal "Ale Pail" bucket with a traditional airlock. Within 24 hrs of pitching in my dunkelweizen, krausen was spewing out of the airlock with a whistle like a tea kettle was done. It was quite impressive. I had to rig an emergency blow-off tube with my siphon/bottling hose to prevent popping the top. That was exciting, but fortunately there were no catastrophes. This yeast gave off a nice banana aroma during fermentation. This beer is bottle conditioning currently, but sampled during bottling and it seems like it is going to be a tasty, tasty beer

“I have very high expectations”

By: Ft Wayne, IN | Date: Nov., 23rd 2012 | Beer(s) Brewed: German Hefeweizen

Truly a show stopper! Using a 1pt starter I had fermentation in 8 hours, complete blow off in 18 hours! Impressive fermentation, 14 days in primary at 69-71F with a nice strong banana scent. Bottling in a few days, I have very high expectations from this product!

“... a lot of clove spiciness with some banana”

By: George | Date: Nov., 23rd 2012 | Beer(s) Brewed: Bavarian Hefeweiss

We have used this strain in every weiss beer we've ever brewed. We have 2 NABA medals with this as our hefeweizen yeast. We ferment at 68 degrees and get a lot the clove spiciness with some banana. My greatest compliment came when a less than beer savvy customer returned a glass of our weiss stating "this tastes like banana bread." Try throwing in some Light Munich Malts to build up more body in your Weiss!!!

“The balance ... is perfect”

By: Anonymous | Date: Nov., 23rd 2012 | Beer(s) Brewed: Bavarian Hefeweiss

I just drank a Bavarian Heffe I made with this yeast. It is fabulous! If you are looking for something like what you would get in an imported Heffe ... ferment this your brew at about 62 f. The balance between phenols and banana is perfect at this temp.

“Will try WLP400 next”

By: Eric Csakvary | Date: Nov., 23rd 2012 | Beer(s) Brewed: German wheat

Started at 79°F went at 75 and then went up not above 80°F. With Coopers Australian wheat brewmaster malt can. OG:1042 FG:1009. Took 43 hours before yeast stared to be active. Tasted 6 weeks after bottling; well, banana nose is not really present, it tasted artisanal. I don't know if other temperature changed taste. End-to-end production 59 days. Overall I think I like it: better carbonation 8.371g/L than the first batch 7.938g/L, more alcohol probably 4.92% than my first batch (COOPERS WHEAT CAN WITH ORIGINAL YEAST) 3.72% maybe the older it gets the better it will be. Next batch is with WLP400 in January 2009...

“... it's still going strong ...”

By: tekandrew | Date: Nov., 23rd 2012 | Beer(s) Brewed: HefeWeizen

Made a starter and pitched 24 hours later ... the fun started in less than an hour! Had to change the blowoff tube twice and it's still going strong less than 24 hours after pitching. This puppy is flying!

“... surpassed my expectations ...”

By: Anonymous | Date: Nov., 23rd 2012 | Beer(s) Brewed: Hefeweizen

This is a truly excellent yeast! I prepared a batch of approximately 30 liters using one tube of WLP300. The result surpassed my expectations by far.

“Banana bomb”

By: DavoleBomb | Date: Nov., 23rd 2012 | Beer(s) Brewed: Hefeweizen

Pitched at 80F and let ferment in mid-70s. Got exactly what I wanted/expected...a BANANA BOMB! Love this yeast and its versatility of clove phenols and banana esters.

“Banana burps”

By: Anonymous | Date: Nov., 23rd 2012 | Beer(s) Brewed: American Wheat Hefeweizen

Beautiful color great taste and smell. It's so good I actually dump the bottom of the bottle with the yeast into the glass, kicks it up a notch. Goes in tasting like apricots and cinnamon burps out tasting like bananas (no joke).

“Beer turned out great ...”

By: Matt Pierson | Date: Nov., 23rd 2012 | Beer(s) Brewed: Wheat

Beer turned out great, can taste the banana. Going to try and use this strain again.

Banana burps

“People love it”

By: Hawk diesel | Date: Nov., 23rd 2012 | Beer(s) Brewed: Hefe

Made starter, fermented at 72° f. Awesome banana flavor. Just what I was looking for. People love it. Great stuff.

“This is the only strain I use for hefes. It reliably produces beers like those I drank in Munich”

By: Mark Bauer | Date: Aug., 13th 2012 | Beer(s) Brewed: Hefeweizen, weizenbock

This is the only strain I use for hefes. It reliably produces beers like those I drank in Munich. I recommend this for anyone wanting to brew an authentic Bavarian wheat beer.

“This was my first time using liquid yeast”

By: Steve | Date: Jul., 4th 2012 | Beer(s) Brewed: Hefeweizen

This was my first time using liquid yeast. I was concerned that maybe I hadn't cooled my wort enough   before pitching, because it didn't start fermenting until the morning after (about 18 hours). Turns   out I probably should have cooled it a little more (wort temp was probably 85-90, felt lukewarm to   touch) but it is bubbling along just fine now. Can't wait to try the finished product!

Frequently Asked Questions

I have a question about your WLP300 Hefe yeast. I brewed a hefe two weeks ago and I used the WLP300 yeast. I have used this yeast before and it worked perfectly. I think something was wrong with the last batch. When it fermented (at 69 degrees) I had a pretty good fermentation. Had some banana nose etc. When I took a sample to test the gravity it was clear! When I kegged it, the beer was really clear. When I looked at the bottom of the fermenter, it was caked with yeast cells! What could cause this? Could it be that the yeast was sitting out for about 4 hours to warm in the hot weather and got too warm?

Flocculation is not always the same with each strain, but WLP300 usually takes longer to clear, so you get a nice looking Hefeweizen. But all yeast eventually flocculate; perhaps this one sat longer in the fermentation or secondary? Did you use the wheat malt? That should give you some haze there. Some brewers will use more unmalted wheat to ensure a permanent haze.

Characteristics

Attenuation72-76%

FlocculationLow

Optimum Ferment Temp.68-72°F (20-22°C)

Alcohol ToleranceMedium

MiniFerment Data ?

As-is DiacetylNA

Total Diacetyl60.74ppb

As-is 2,3-PentanedioneNA

Total 2,3-Pentanedione4.05ppb

Ethanol4.85%ABV

Acetaldehyde8.61ppm

Ethyl Acetate38.17ppm

Isoamyl Acetate12.785ppm

1-Propanol29.885ppm

Isoamyl Alcohol197.999ppm


Notes:

Fermentation temperature: 68° F Attenuation: NA Hours to get to 50 percent attenuation: NA

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