German wheat yeast is an interesting strain to use when producing German wheat beers. While many brewers go with Bavarian or Weihenstephan strains when making wheat beers, Wyeast's German Wheat strain can also be a good choice due to many positive fermentation characteristics. More highly flocculant than either of the former strains, it tends to lend banana and clove characters to beers as Weihenstephan does, but these may be more balanced in pronunciation. It is capable of producing clear beers without filtration, as it drops out of suspension easily and more quickly than other wheat strains. Use this when clearer German wheats are desired without sacrificing esters and phenolics. Also recommended in use in German rye beers.
|Temperature Range: ||63-75 F (17-24 C)|
|Cell Count: ||100 Billion|
|Alcohol Tolerance: ||10% ABV|
|Typical Styles: ||Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock.|