A complex alternative to the standard German wheat strain profile. This strain 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.
BEER STYLES: German wheat beer styles and rye beer.
- To activate, locate and move inner packet to a corner. Place this area in palm of one hand and firmly smack the package with the other hand to break the inner nutrient packet.
- Incubation is 1 day for every month after production date.
- Always make a yeast starter
|Alcohol Tolerance||ABV 10%|
|Dosage||One pack / 19-20 L - Starter is recommended|
|Liquid / Dry||Liquid Yeast|
|Temperature||18 - 24°C|
|Yeast Style||Wheat Beer Yeast|
|Attenuation||70 - 76%|
|Storage instructions||in cooler|
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