Bavarian Wheat II
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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.
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 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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