This popular German strain is used in the production of traditional, authentic hefeweizen. It produces a high level of isoamyl acetate, giving the resulting beer notes of banana. With balanced phenol production, this strain produces notes of clove but remains banana forward. Low flocculation leaves the desired cloudy look, appropriate for the German wheat beer style. Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style.
| Attenuation | 72% - 76% |
| Flocculation | Low |
| Alcohol Tolerance | Medium (5-10%) |
| Fermentation Temperature | 68° - 72° F 20° - 22° C |
| STA1 | Negative |
Substitutions:
- Omega OYL-021 Hefeweizen Ale 1
- LalBrew Munich Classic
- SafAle WB-06
- Wyeast WY3068 Weihenstephan Wheat