Wyeast - 3068 Weihenstephan Weizen Yeast

Weihenstphan Weizen Yeast: Classic German wheat beer yeast used by more German brewers than any other strain. Dominated by banana ester production phenols and clove-like characteristics. Extremely attenuative yeast which produces a tart refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve overall dryness. High CO2 levels typically at 2.7-3.2 volumes is desireable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production.

Attenuation: 73-77%

Flocculation: Low

Temperature Range: 64-75¡F

Alcohol Tolerance: 10%

Beer Styles: German Wheat Dunkelweiss and Weizenbock.