From: Escarpment Labs
Type: Yeast • Packet: Liquid
Species: Saccharomyces cerevisiae
The classic German Hefeweizen strain, with ample potential to create the characteristic clove and banana flavours. Clove character can be emphasized though a ferulic acid rest in the mash, as well as by using a lower fermentation temperature. Banana ester (isoamyl acetate) character can be emphasized by slightly underpitching, creating a more fermentable wort, and/or using a higher fermentation temperature.
Read More: The Complete History of the Hefeweizen Yeast
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Brewing Properties of Weizen 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 Yeasts
If you cannot find Weizen I anywhere, you can substitute one of the following yeasts for a similiar result.
Common Beer Styles using Weizen I
These are the most popular beer styles that make use of the Weizen I yeast:
If you see an error in our data, please let us know!
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