WLP320 American Hefeweizen Ale Yeast

This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.

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Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

Style Rating Style Rating
Spiced Ales1Grand Cru1
Other High Gravity1Christmas Beers1
Specialty Beers1Saisons1


Feedback and experiences from previous customers. Want to leave a review of your own?

Oregon Hef!

By: Larry | Date: Jul., 17th 2015 | Beer(s) Brewed: American hef

Made a hef with this strain, one the best beers I have made. Very crisp and none of the banana which is what I wanted. Nailed my ABV at ~75-80 degrees over the course of 9 days total. Great yeast! will def. use in future!!

Perfect for my beer

By: Two Rooks | Date: Jun., 14th 2015 | Beer(s) Brewed: Weizenbock

I agreed to brew a German-style beer for a charity dinner. Those styles are not my favorite. HOnestly, I sort of fear the banana and clove flavors, because I've had beers where they were really unpleasant, overwhelming off-flavors. I settled on a Weizenbock, and hoped to keep the banana and clove at moderate levels with this yeast. It was in primary at 68 for three weeks, and after 6 weeks in the bottle... it was fine. Everyone at the dinner liked it. I enjoyed it, but it wasn't anything spectacular. That was in October 2012. Yesterday (June 2015) I just found a dozen I had forgotten about. I popped one open yesterday while brewing a barleywine, and as if to remind me just how much aging can improve a beer, the weizenbock was absolutely amazing. There were sherry notes, and a nice, very subtle undertone of spice and dark fruit. What really surprised me, though, was how clear the beer was--transparent ruby. I used wheat malt (obviously, for a weizenbock), and this yeast is said to produce a cloudy beer. Perhaps after all that time, everything precipitated out. But now I have to make this beer again with this yeast--and soon. Hopefully it won't take the full three years to mature.

... would make a fine American wheat beer

By: Adam Haskins | Date: Nov., 23rd 2012 | Beer(s) Brewed: American Style White Beer (Blue Moon Type)

Good example of an American wheat. I chose to use this strain when trying to make a clone of Blue Moon for some friends of mine. I fermented at about 72F and I can pick up the banana in the final beer, but it isn't very strong. There is NO detectable clove and very little to no Sulfur. The final product is pretty hazy, but not really cloudy. I don't think the yeast choice was correct for what I was trying to do, but it would make a fine American wheat beer.

Slight haze, as expected

By: cave_nate | Date: Nov., 23rd 2012 | Beer(s) Brewed: Maple Wheat Ale

Clean fermenting yeast. One vial into 2 qt starter for 10 gallons. OG 1.045. Fermented 65 to 70 deg range. no immediately noticeable banana, clove, or other notes. Yeast seemed to annunciate the hop flavor a bit too. Slight haze, as expected. Fyi, yeast stalled part way and racking it re-started the fermentation.

It's the best Hefe I've ever had

By: Bob Surratt | Date: Nov., 23rd 2012 | Beer(s) Brewed: Oregon style Hefeweizen

Several years back, I created a simple Hefe recipe using pale & wheat malt extract, 2 oz. Hallertauer hops & WLP320 yeast to see how it would turn out. Ever since then, I have served this ale at weddings, parties & also make it for friends. Everyone who has had the opportunity to drink this has said that “it’s the best Hefe I’ve ever had!” This is truly the best complement a homebrewer can receive. It’s also been suggested many, many times that I start making this beer commercially for the masses. I’m very grateful to have found this wonderful yeast as it is the single ingredient that makes this ale loved by all. :-)

Would happily use 320 again

By: Trae | Date: Nov., 23rd 2012 | Beer(s) Brewed: American /German wheat

Brewed 10 gallons and split into 5 gallons for yeast comparison between 320(American) and 380(hefeweizen 4). Both yeasts started within twelve hours at 70F, and both hit final gravity of 1.012 from 1.049 on the seventh day. American turned out very crisp with a refreshing sweetness and mild hints of lemon. Final product had low to zero banana or clove, as this was the desired result. Would happily use 320 again. 380 really brought out the strong fruit flavors which over-powered any refreshing quality. I won't try 380 again when brewing a summertime wheat.

... as advertised

By: Steve W | Date: Nov., 23rd 2012 | Beer(s) Brewed: American Wheat

Made a modified version of the basic wheat ale listed in the latest addition of Zymurgy (May 2010). Used this WLP320 for the first time to get the nice Hefe Oregon unfiltered haze look. Wow, used a 800ml starter pitched at about 70 deg...voracious fermentation from 1.048 to 1.010 (nearly 80% attenuation) in 24 hours. I let the hydrometer sample settle out for an hour in the fridge and remained nice and cloudy. Very nice flavor already with low banana notes as advertised. Will be using this WLP320 again for sure and may experiment with some other styles as well.

Very clean yeast. Makes an easy drinking summer wheat, which is what I was going for

By: Shaun Newman | Date: Aug., 2nd 2012 | Beer(s) Brewed: American Wheat

Very clean yeast. Makes an easy drinking summer wheat, which is what I was going for. There was some suffer during and after fermentation but it disapated after two weeks of keg conditioning. I will continue using this yeast for American Wheats.

Frequently Asked Questions




Optimum Ferment Temp.65-69°F

Alcohol ToleranceMedium

MiniFerment Data ?

As-is DiacetylNA

Total Diacetyl62.52ppb

As-is 2,3-PentanedioneNA

Total 2,3-Pentanedione10.59ppb



Ethyl Acetate29.85ppm

Isoamyl Acetate2.765ppm


Isoamyl Alcohol136.415ppm


Fermentation temperature: 68° F Attenuation: NA Hours to get to 50 percent attenuation: NA