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Westfriedhof – Hefeweizen

The most famous German Hefeweizen strain. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. Sulfur is commonly produced, but will dissipate with conditioning. Underpitching, higher density worts, fermentation temperature and higher glucose content can enhance banana ester production. Requires min. 1/3 of fermentor headspace.

Key characteristics

Attenuation

75-80%
16-24°C

Temperature

Low

Sociability index

Yeast are living organisms, and like some other organisms they may "like or dislike" to aggregate together, hence we prefer to call the flocculation phenomenon as socialability index.

10%

Alcohol tolerance

Banana, clove/nutmeg

flaVour profile

Hefeweizen, Roggenbier

Best for

Yes

Phenolic

No

Diastatic

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