Yeast
German Weizen — Brewing Science Institute
Brewing Science Institute
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Brewing Science Institute
- Product code
- W-68
- Form
- liquid
- Type
- ale
- Attenuation
- 73–77 %
- Temperature
- 18–21 °C
- Flocculation
- low
- Alcohol tolerance
- 10 %
- STA1
- Negative
Description
The widely used Bavarian weizen strain: top-cropping, rich in clove, vanilla and banana, and unusually responsive to temperature, pitch rate and aeration, so that the same yeast will give three different beers. Weissbier, weizenbock, hefeweizen, and American wheat ales.