Bavarian Wheat II
| Brand: | Omega Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
A big top cropper and a low flocculator, with banana, light pear, apple/plum, clove and vanilla. Another great wheat beer option with a more complex aroma relative to Hefeweizen Ale I (OYL-021). Up the esters with higher temperatures, wort density and lower pitch rate, or keep muted at lower temperatures to show clove. Sulfur conditions out.
Read More: The Complete History of the Hefeweizen Yeast
#clove #wheat #banana #plum #apple #pear #vanilla
Brewing Properties of Bavarian Wheat 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. |
Low |
| 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. |
64-75° F (18-24° C) |
Comparable Beer Yeast
If you cannot find Bavarian Wheat II anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Bavarian Wheat II
These are the most popular beer styles that make use of the Bavarian Wheat II yeast:
Hefeweizen & Ales
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