Escarpment Laboratories | Weizen I Yeast

The quintessential banana bomb yeast.
The classic German Hefeweizen strain, with ample potential to create the characteristic clove and banana flavours. Clove character can be emphasized though a ferulic acid rest in the mash, as well as by using a lower fermentation temperature. Banana ester (isoamyl acetate) character can be emphasized by slightly underpitching, creating a more fermentable wort, and/or using a higher fermentation temperature.





ATTENUATION


70–75%



TEMPERATURE

18–24°C (64–75°F)



DIASTATIC

No



FERMENTATION RATE

Medium




SUITABLE BEER TYPES
German Wheat Beer


FLOCCULATION
Low


ALCOHOL TOLERANCE
Medium High


PHENOLIC

Phenolic



BIOTRANSFORMATION
High


FLAVOUR PROFILE 

Banana, Baking Spice






Escarpment Liquid Yeast Comparison Chart