Hefeweisen strain, unlike other wheat/hefe strains on the market this one is not diastatic. It produces high amounts of isoamyl acetate which is perceived as a balanced banana flavor with less dominant flavors of apple, clove and plum. Esters are more dominant at high temperatures. Leaves a crunchy finish, raising the temperature can increase the banana flavour.
Technical data
We recommend using at least 50 g per hl of wort for a standard gravity beer (1.045). The pitch rate is between 50-150 g/hl of must.
Expected fermentation temperature: 19-24 degrees.
Strain: Saccharomyces cerevisiae
Live cells: >1.0E+9 CFU per gram
ABV Tolerance: 13%
Nitrogen demand: medium
Ingredients:
Yeast 98.8-99.2%
E491 Emulsifier 0.8-1.2%
Beer styles: Hefeweissen
Medium/low flocculation
Recommended temperature 19-24°C
Comparative strains Weihenstephan
73-80% attenuation