Beer Maverick
Bavarian Wheat Yeast from Wyeast

Bavarian Wheat (WY3638)

From: Wyeast
Type: Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae

A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. 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. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermentor headspace of 33%.

Read More: The Complete History of the Hefeweizen Yeast

#clove  #vanilla  #banana  #plum  

Brewing Properties of Bavarian 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.
70-76%
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.
64-75° F
(18-24° C)

Comparable Beer Yeasts

If you cannot find Bavarian Wheat (WY3638) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using Bavarian Wheat

These are the most popular beer styles that make use of the Bavarian Wheat yeast:

Wheats, Weissbier


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