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This strain is great for a wheat beer with more ester complexity than Hefeweizen Ale I (OYL-021) and Hefeweizen Ale II (OYL-022). The strain features apple, bubblegum, plum, and a lightly tart and dry finish. It supports malt and hop flavors well.
Read More: The Complete History of the Hefeweizen Yeast
#apple #bubblegum #plum #tart #dry
Brewing Properties of Belgian Wheat
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 Belgian Wheat anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Belgian Wheat
These are the most popular beer styles that make use of the Belgian Wheat yeast:
Hefeweizen & Ales
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