Hefeweizen Ale I
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A classic German wheat strain, it's a cloudy, big top cropper. Presenting banana and clove, the esters turn up with increased temperatures, wort density and decreased pitch rate, or stay muted at lower temperatures where clove stands out. Over pitching can lessen the banana. Sulfur conditions out. See also Belgian Ale A (OYL-024) for an alternate complexity.
Read More: The Complete History of the Hefeweizen Yeast
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Brewing Properties of Hefeweizen Ale I
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Comparable Beer Yeast
If you cannot find Hefeweizen Ale I anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Hefeweizen Ale I
These are the most popular beer styles that make use of the Hefeweizen Ale I yeast:
Hefeweizen & Ales
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