American Wheat
| Brand: | Wyeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.
Read More: The Complete History of the Hefeweizen Yeast
#dry #clean #tart
Brewing Properties of American Wheat
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. |
74-78% |
| 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. |
58-74° F (14-23° C) |
Comparable Beer Yeast
If you cannot find American Wheat anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using American Wheat
These are the most popular beer styles that make use of the American Wheat yeast:
American Hefeweizen, Wheat, Cream Ale, Kolsch, Altbier & Lager
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