Hefeweizen Ale II
| Brand: | Omega Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
Identical to Hefeweizen Ale I (OYL-021) except flocculent, Hefeweizen Ale II produces a crystal clear body with no additional steps and is a big top cropper. Up esters with upper fermentation temperatures, wort density and decreased pitch rate, or keep esters muted to let clove show. Turn down banana by over pitching. Sulfur conditions out.
Read More: The Complete History of the Hefeweizen Yeast
#hefeweizen #clove #banana #nutmeg #wheat #german #bavarian #hefe #weissen #weizen
Brewing Properties of Hefeweizen Ale II
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
10% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
70-76% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
High |
| Optimal Temperature 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. |
63-75° F (17-24° C) |
Comparable Beer Yeast
If you cannot find Hefeweizen Ale II anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Hefeweizen Ale II
These are the most popular beer styles that make use of the Hefeweizen Ale II yeast:
Hefeweizen & Ales
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