Weizen I - Escarpment Labs
This is the classic Hefeweizen yeast for producing German wheat beers. Banana ester production can be increased by underpitching and producing a glucose-rich wort.
Attenuation: 70–75%
Temperature: 18–24°C (64–75°F)
Suitable Beer Types: German Wheat Beer
Flocculation: Low Flocculation
Flavour Profile: Banana, Baking Spice
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