Bavarian Wheat from Wyeast is another great strain to use in the production of German wheat beers, as well as roggenbiers. It is popularly known to have a more complex ester profile than other strains such as Weihenstephan. Notes of apple, pear, and other fruits complement the banana esters typical of German wheat strains. This strain also has a subtle vanilla undertone intertwined in its spicy clove phenols. As with other strains, Bavarian wheat can be manipulated to produce more fruity esters at warmer temperatures and more phenolic compounds lower, and high pitching rates can diminish or eliminate the estery flavors and aromas. It is also known to be a very vigorous fermenter and a low flocculator that stays in suspension for an extended period. Be conscious of its powerful fermentation activity and plan accordingly, with extra headspace in the primary fermentor and a blowoff tube. Also, be aware of the flavorfully complex wheat beers that this yeast can produce!
|Temperature Range: ||64-75 F (18-24 C)|
|Cell Count: ||100 Billion|
|Alcohol Tolerance: ||10% ABV|
|Typical Styles: ||Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock|