Belgian Wheat
| Brand: | Wyeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.
Brewing Properties of Belgian 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. |
12% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
72-76% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium |
| 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. |
64-74° F (18-23° C) |
Common Beer Styles using Belgian Wheat
These are the most popular beer styles that make use of the Belgian Wheat yeast:
Belgian Ales
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