Wyeast 3068 Weihenstephan Wheat Yeast
Key Features
Wyeast 3068 Weihenstephan Wheat is the most popular German wheat beer strain used worldwide. This classic strain produces a delicate balance of banana esters and clove phenolics. Sulfer is commonly produced but will dissipate with conditioning.
Recommended Styles include Wiessbier, Wiezenbock, Dunkles Wiessbier, Rogginbier, Sahti, Fruit and Spice Beer.
Flocculation: Low
Attenuation: 73-77
Temperature: 64-75
ABV: up to 10%
Tips and Tricks:
The balance can be manipulated towards ester production through increasing the 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. 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 fermenter headspace of 33%.
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Average Attenuation |
75 |
|---|---|
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Yeast Format |
Liquid |
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Yeast Type |
Wheat |
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Brand |
Wyeast |
|---|---|
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Yeast Origin |
Continental Europe |
|
Average Attenuation |
75 |
|---|---|
|
Yeast Format |
Liquid |
|
Yeast Type |
Wheat |
|
Brand |
Wyeast |
|---|---|
|
Yeast Origin |
Continental Europe |
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Great flavorI like to fearment at 65-63 to keep a clean banana flavor inn my Hefeweizen. A lot of people say to go warmer for banana but I get off flavors at warmer temps.
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Vigorous flavorful yeastA yeast traditional yeast for my German Hefeweizen. Lots of headspace needed but worked well in a 6 gallon carboy for a 5 gallon batch. Blowoff tube needed but no spills. Banana note in the final beer very subtle
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Fresh!Love this yeast for Hefe beers, was only 3 weeks from manufacture date when I purchased
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