This famous German yeast is used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

Type: Wheat Yeast

Minimum Attenuation: 72%

Maximum Attenuation: 76%

Flocculation: Low

Minimum Fermentation Temperature: 68°F (20°C)

Maximum Fermentation Temperature: 72°F (22°C)

Alcohol Tolerance: Medium