WLP351 Bavarian Weizen Yeast

Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves."

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By: Joseph Dutra | Date: Feb., 23rd 2014 | Beer(s) Brewed: German Weizen

I just made a 12 gal German Weizen with 10 lb white wheat/10 lb pilsner and SG 1.054, mashed at 152 with a single Mittelfrue hop addition at 75 minutes (90 minute boil). Grew one vial of WLP351 in a 1L 1.040 Bavarian Wheat starter for 24 hrs @ 68deg w stir plate, pitched into 2.5L Bavarian Wheat media (1.040) for another 18 hours (total volume 3.5L). Poured off 3 L media from flask and pitched 500ml settled yeast at 59 degrees...let rise to 62 overnight. More flocculant than WLP300 but still leaving some yeast in suspension. Airlock bubbling within 2 hours of pitching at 62 degrees! Brought up to 64 over first 6 days. Second week brought up to 68 degrees. Krausened very fast and kicks a ton of sulfur, similar to the WLP838 Southern German Lager strain. After 12 days FG down to 1.007 or 1.008, transferred off the trub and crashed to 34 degrees and kegged or bottled...I did not do a secondary for this beer. Very attentuative (>85%) even with a mash temp at 152 leaving a fairly dry beer.

Final beer in the keg has fairly low ester profile but still contains hints of red apple even fermenting at low temps. Medium clove dominant, low left over low sulfur (or DMS from pilsner grain) and some Belgian-like peppery phenolics mix with the spicy wheat and cracker-like pilsner grain. Bottled version consumed all the sulfur and the yeast is very flocculant, pouring extremely clear with a sediment that can be roused. Ended dry and seems more like a wit or Belgian pale in many respects. Side by side with a Weihenstephaner, it is drier and noticeably more Belgian in character with subdued clove and very low banana aftertaste, possibly from my low fermentation temps. The way I brewed, I think this would be better suited for a Wit or Belgian Pale yeast than a German Weizen. It's an excellent lightly fruity yeast that loves to eat, but WLP300 is really the strain you want for a traditional weizen, in my opinion. Using this yeast with a mash at 154 using mostly pils and wheat, with a little aromatic malt, you could make a your own version of a delicious Leffe Blonde Ale. I may enter this one as a Belgian Pale in an upcoming event as get feedback.

Weizenbock is delicious!

By: LexusChris | Date: Nov., 23rd 2012 | Beer(s) Brewed: Weizenbock

Pitched 1600ml starter @ 73-F on 5-gal of Weizenbock. Then dropped it to 65-F for the 1st day or so.. it was bubbling madly. Sulphur started on day 2 and I upped the temp to to 67-F. Bubbling stopped on day 3. and sulphur began to dissipate. I kept at 67-F for 2 weeks for clean up, then cold-crashed & kegged. Weizenbock is delicious! As advertised, nice clovey phenolics with little ester production. Definitely an amazing wheat beer yeast!! Hope to see it year-round!

This yeast was fantastic ...

By: Mike | Date: Nov., 23rd 2012 | Beer(s) Brewed: Roggenbier

WLP380 was the perfect fit for my Roggenbier finale. Previous batches were giving me some mild sour notes common in some Wit yeasts. Not a problem for Wits but award winning Roggenbiers are best without it. This yeast was fantastic and created the finest Roggenbier batch to date. It has banana and subtle apricot notes that makes one of the most interesting and flavorful beers I've brewed.

The yeast were merrily fermenting along

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

I’ve been a long time customer, and I should not have been surprised with the long shelf life of your yeasts. For one reason or another I was not able to brew a Hefeweizen with your WLP351 strain, as intended. Last week I planned my brewing session and found one of my poor lonely vials still in the refrigerator. I did some nosing around on your web sight and was pleased to find that the vial I purchased last July was still viable. I pitched the yeast in and they were merrily fermenting along on my normal timeline. Thanks for continuing to provide outstanding quality products. I am also looking forward to my first batch with this strain.

Great yeast!

By: Aron | Date: Nov., 23rd 2012 | Beer(s) Brewed: Aventinus Clone

Great yeast! I brewed the clone, which was an OG of 1.07, pitched the yeast from the vial, and watched it rock n' roll. Very vigorous fermentation. I racked this beer into the secondary and poured a wort for a Hefe-Weisse right onto the yeast cake in the primary. Once again, fermentation was off to a great start. The end results of both beers were great! I have also used the WLP500 and WLP530 in 2 tripels with outstanding results. Thanks so much!

... favorite hefeweizen yeast

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

This now has to be my favorite hefeweizen yeast. It has some great clove undertones to the beer with a nice smoothness to it. Sort of light and creamy. It is one that I hope will become a regular yeast soon, but I'll remain patient in the meantime.

... produces a very creamy mouth-feel

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

This is a fantastic German wheat yeast. I have now used it 5 times with excellent results (4 German wheats, and one dunkelweiss).

Fermenting <67F results in noticeable phenolics (clove and spice) and less estery character (bubblegum, banana). Fermenting >69F brings out significant bubblegum character. I'm not a huge fan of the bubblegum, so I like to stay cooler.

This yeast is an incredibly fast starter, and finisher. Pitching one vial into 10 gallons of 1.50 beer results in a 5 day fermentation for me. I like to slightly under-pitch and stress the yeast to bring out more phenolics.

WLP351 produces a very creamy malt mouth-feel, and an undercurrent of citrus tartness. Great strain. This is my favorite German wheat yeast by far.

... put us out of our misery

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

This is my 3rd weizen with this yeast. Being a former customer of Dan McConnell's at YCKC, I was very excited to see one of his strains come into play here. What an outstanding yeast. I am 'expected' these days to bring a weizen to our New Years party. I loved the look on everyone's face last year.. can hardly wait for the looks this year. I just kegged it.. tasted great out of the fermenter and we all know.. that means it's gonna taste great out of the tap. This yeast produces by far the most complex weiss I've ever made. It's hard for me to put my finger on a specific tho, as the clove note seems to be different than the one produced by 380 or 300. I get very little banana at 68, but a friend of mine's screams banana when he underpitches and ferments at about 70. If this yeast were available year round, I'd brew more Weiss styles. C'mon Chris ... put us out of our misery.

Very impressive

By: Dan Berry | Date: Nov., 23rd 2012 | Beer(s) Brewed: Maple Wheat Ale

I used this yeast for a high gravity maple wheat ale and I was very happy with the results. The yeast added a nice spicy and phenolic character that is very reminiscent of a Belgian style. It also attenuated my 1.094 OG down to 1.016 and still had enough vitality to bottle condition the beer after a long fermentation. Very impressive.

Raise the temperature

By: rlange2 | Date: Nov., 23rd 2012 | Beer(s) Brewed: German Wheat

The yeast needed to be closer to 70 degrees to get started. At 66 degrees yeast failed to start in the first 24 hours. I raised the room temp to 70 degrees and they took off.

... the proof is in the glass ...

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

Brewed two 5-gal all-grain batches of dunkelweizen with this yeast, pitching the second right onto the yeast cake of the first, and varying only in their O.G. Unlike other weizen strains I've used, this one evolved a lot of hydrogen sulfide, even with Servomyces and a tsp of DAP in the wort, giving me concern about the eventual result. Fermentation was rapid at 66-68F. Not to worry though - 6 weeks later the proof is in my glass and it's very tasty. No sign of esters, but good phenolics and something more...a bit of a lagerish taste.

Will use this one again

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

Excellent characteristics, strong phenols present, very Hefeweiss-esque. Did benefit from several weeks in cold storage, with the rough edges disappearing. Will use this one again.

Outstanding yeast

By: JMH | Date: Nov., 23rd 2012 | Beer(s) Brewed: HeffeWeizen

Outstanding yeast! I brewed an extremely simple HeffeWeizen recipe with just wheat LME and used only 1 OZ of 4.5% Hallatour Hops and brewed this fantastic beer that I could only get in Germany (Schofferhofer HeffeWeizen). It is phenomenal!

Please promote WLP351 to year-round

By: Frank Malluche | Date: Nov., 23rd 2012 | Beer(s) Brewed: Weizenbier

Please do the home brewer community - and especially the Weizenbier lovers- a HUGE favor and make the WLP351 strain available on a permanent basis. This stuff is simply fantastic. The most recent batch of Weizenbier that I brewed using WLP351 turned out to be my all-time favorite. As a transplant from Germany I know a thing or two about this beer style.

... the end result is outstanding

By: mbgwest | Date: Nov., 23rd 2012 | Beer(s) Brewed: hefeweizen

I am another one for making this a year-round Yeast.... I live in the Southern hemisphere and have to wait until the beginning of autumn to get it. Having said that it does keep well, as I have to brew with it 9mths old. I keg the beer and the end result is outstanding, if you have tried the 300, then this is a must!!, a little more spicy, and I like to raise the temp towards the end of the ferment.. Once again PLEASE think of the people who live in the Southern hemisphere and make this a year-round yeast....

.. the end result is outstanding

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

What a great Hefeweizen yeast! Started the fermentation at 65F and let it slowly rise to 72F over 7 days. Probably the best tasting hefe I've brewed to date. I vote to make this yeast available all year.

Frequently Asked Questions




Optimum Ferment Temp.66-70°F

Alcohol ToleranceMedium

MiniFerment Data ?

As-is DiacetylNA

Total DiacetylN/A

As-is 2,3-PentanedioneN/A

Total 2,3-PentanedioneN/A



Ethyl AcetateN/A

Isoamyl AcetateN/A


Isoamyl AlcoholN/A


Final Gravity: 1.9 degrees Plato Hours it takes to get to 50 percent attenuation: 48 Final attenuation: 84.4 percent