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A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers Recommended styles: Dunkelweizen, Fruit Beer, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock.
Attenuation: High
Flocculation: Low
Optimum Fermentation Temperature Range: 59 – 75F

Additional Information

Yeast Format Dry
Brand No
Yeast Origin Continental Europe
Yeast Type Wheat
Average Attenuation 68

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