Product Details
3068 Weihenstephan Weizen Yeast.
Probable origin: Weihenstephan Germany
Beer Styles: German HefeweissenCrystal weisse Dunkel weisse Weisenbock
Commercial examples may include: Ayinger WeissebeerTabernash Wheat Sandwald Erdinger Weisse Schneider Weisse
Unique properties: Classic German wheat beer yeast used by more German Brewers than any other strain in the production of Wheat beer. Properties dominated by banana ester production phenols and clove like characteristics. Extremely attenuative yeast which produces a tart thirst quenching finish. Extremely low floccing yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kerausened to finish the beer and improve the overall dryness. High CO2 levelstypically at 2.7 - 3.2 volumes is desirable for best presentation. True top cropping yeast requires full headspace of 33%. Ester formation is significantly affected by aeration and pitching rates. Crystal weisse production typically requires DE filtration may prove too difficult for Pad filtration only. Flocculation - low; apparent attenuation 73-77%. (64-75?? F18-24?? C)
