Bavarian Wheat

Produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.

Properties

Laboratory:

Omega

Product ID:

OYL-025

Type:

Wheat

Form:

Liquid

Flocculation:

Low

Best For:

Bavarian Weizen and wheat beers.

Attenuation

Average Attenuation:

73 %

Minimum temperature:

17.8°C

Maximum temperature:

23.9°C