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WLP351 Bavarian Weizen Ale Yeast

  • Yeast: Specialty/Belgian
  • Organic Strains

ATTENUATION :

75% - 82%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Very High (15%+)

FERMENTATION TEMPERATURE :

66° - 70° F
19° - 21° C

STA1 :

Positive

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Description

This is former Yeast Lab W51, the description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves.”

  • Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. T
  • Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style.
 


Pitch Rate Calculator

  • Part No:

    WLP351

  • Part Name:

    WLP351 Bavarian Weizen Ale Yeast

  • STA1 QC Result:

    Positive

  • Type:

    Core


Suggested styles for WLP351 Bavarian Weizen Ale Yeast
  • Weissbier
  • Weizenbock