Yeast
Banana Split — WHC Lab
WHC Lab
Spec sheet The maker publishes these figures for this exact product.
- Lab
- WHC Lab
- Product code
- Banana Split
- Form
- dry
- Type
- ale
- Attenuation
- 73–80 %
- Temperature
- 19–24 °C
- Flocculation
- medium-low
- Alcohol tolerance
- 12 %
- STA1
- Negative
- Dosage
- 50–150 g/hL
Description
A Weihenstephan-derived hefeweizen strain that leans hard on isoamyl acetate — banana first, with apple, clove and plum underneath. Push the temperature to push the banana. WHC state plainly that it is not diastatic, unlike several wheat strains sold alongside it.