Bavarian Weizen Ale Yeast

  • Yeast: Specialty/Belgian

ATTENUATION :

75% - 82%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Medium (5-10%)

FERMENTATION TEMPERATURE :

66° - 70° F
19° - 21° C

STA1 :

Positive

This is former Yeast Lab W51, the description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves.” 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.

Pitch Rate Calculator

  • Part No: WLP351
  • Part Name: Bavarian Weizen Ale Yeast
  • Category: Yeast
  • STA1 QC Result: Positive
  • Type: Core
  • Weissbier
  • Weizenbock