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Wheat Yeast

Mfg Name Number Yeast Name Flocculation Attenuation Best Temp
WYeast 3068 Weihenstephan Weizen Yeast Low 73-77% 64-75
Comments: Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentation is held around 68 degrees F.
WYeast 3333 German Wheat Yeast High 70-76% 63-75
Comments: Subtle flavor profile for wheat yeast with sharp tart crispness, furuity, sherry-like palate.
WYeast 3463 Forbidden Fruit Yeast Low 73-77% 63-76
Comments: From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability.
WYeast 3522 Belgian Ardennes Yeast High 72-76% 65-85
Comments: One of the many great beer yeast's to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character.
WYeast 3638 Bavarian Wheat Yeast Low 70-76% 64-75
Comments: Top cropping hefeweisen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloveness.
WYeast 3787 Trappist High Gravity Medium 75-80% 64-78
Comments: Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Idal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
WYeast 3942 Belgian Wheat Yeast Medium 72-76% 62-75
Comments: Estery low phenol producing yeast from small Belgian Brewery. Apple and plum like nose with dry finish.
WYeast 3944 Belgian Witbier Yeast Medium 72-76% 62-75
Comments: A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
White Labs WLP300 Hefeweizen Ale Low 72-76% 68-72
Comments: This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
White Labs WLP320 American Hefeweizen Ale Low 70-75% 65-69
Comments: 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.
White Labs WLP380 Hefeweizen IV Ale Low 73-80% 66-70
Comments: Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
White Labs WLP400 Belgian Wit Ale Low to Medium 74-78% 67-74
Comments: Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
White Labs WLP410 Belgian Wit Ale II Low to Medium 70-75% 67-74
Comments: Available July-Aug:Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, Spiced Ales, Wheat Ales, and Specialty Beers.
White Labs WLP500 Trappist Ale Low to Medium 73-78% 65-72
Comments: From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
White Labs WLP510 Bastogne Belgian Ale Medium 74-80% 66-72
Comments: Available January/February:A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More "clean" fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
White Labs WLP530 Abbey Ale Medium to High 73-78% 66-72
Comments: Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
White Labs WLP550 Belgian Ale Medium 72-78% 68-78
Comments: Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
White Labs WLP565 Belgian Saison I Medium 65-75% 68-75
Comments: Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
White Labs WLP570 Belgian Golden Ale Low 75-80% 68-75
Comments: From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
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