Hefeweizen IV Ale Yeast
| Brand: | White Labs |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
Produces clove-like phenols in the aroma and flavor while keeping banana flavors and aromas to a minimum. Creates refreshing citrus and apricot notes. This strain has low flocculation and minor sulfur production.
Read More: The Complete History of the Hefeweizen Yeast
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Brewing Properties of Hefeweizen IV Ale Yeast
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. |
Medium% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
73-80% |
| 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. |
66-70° F (19-21° C) |
Comparable Beer Yeast
If you cannot find Hefeweizen IV Ale Yeast anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Hefeweizen IV Ale Yeast
These are the most popular beer styles that make use of the Hefeweizen IV Ale Yeast yeast:
Hefeweizen, Weissbier, Weizenbock & Roggenbier
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