Bavarian Wheat Yeast

A classic top-fermenting yeast suited for brewing a range of German Weizens as well as Belgian Witbier. It has a very low flocculation rate and a clean, “yeasty” aroma which makes it ideal for beers that are traditionally served cloudy. This yeast creates beer with a low to completely dry level of sweetness, medium body with a silky mouth feel, and a delicious banana and spice aroma.

Properties

Laboratory:

Mangrove Jack's

Product ID:

M20

Type:

Wheat

Form:

Dry

Flocculation:

Medium

Best For:

Weizen, Witbier, Hefeweizen

Attenuation

Average Attenuation:

70 %

Minimum temperature:

15°C

Maximum temperature:

30°C