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3068 Weihenstephan Weizen
Yeast.
Probable origin:
Weihenstephan, Germany
Beer Styles: German Hefeweissen, Crystal weisse, Dunkel weisse,
Weisenbock
Commercial examples may include: Ayinger Weissebeer, Tabernash Wheat,
Sandwald, Erdinger Weisse, Schneider Weisse
Unique properties: Classic
German wheat beer yeast, used by more German Brewers than any other strain in
the production of Wheat beer. Properties dominated by banana ester production,
phenols and clove like characteristics. Extremely attenuative yeast, which
produces a tart thirst quenching finish. Extremely low floccing yeast remains
in suspension readily with proteinacous wheat malt. Sometimes used in
conjunction with lager yeast and kerausened to finish the beer and improve the
overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable
for best presentation. True top cropping yeast requires full headspace of 33%.
Ester formation is significantly affected by aeration and pitching rates.
Crystal weisse production typically requires DE filtration, may prove too
difficult for Pad filtration only. Flocculation - low; apparent attenuation
73-77%. (64-75° F, 18-24° C)
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