German Wheat (WY3333)
Type: Yeast • Packet: Liquid
Species: Saccharomyces cerevisiae
A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with conditioning.
Read More: The Complete History of the Hefeweizen Yeast
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Brewing Properties of German Wheat
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 German Wheat (WY3333) anywhere, you can substitute one of the following yeasts for a similiar result.
Common Beer Styles using German Wheat
These are the most popular beer styles that make use of the German Wheat yeast:
Hefeweizen, Weissbier, Wheats & Bock
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