Escarpment Labs Weizen I yeast - CORE
The classic German Hefeweizen strain. Banana ester (isoamyl acetate) character can be emphasized by slightly underpitching, creating a more fermentable wort, and/or using a higher fermentation temperature.
- ATTENUATION 70–75%
- TEMPERATURE 18–24ºC (65–75°F)
- DIASTATIC No
- FERMENTATION RATE Medium
- SUITABLE BEER TYPES All the weizens.
- FLOCCULATION Low
- ALCOHOL TOLERANCE Medium-High
- PHENOLIC Yes
- BIOTRANSFORMATION High
- FLAVOUR DESCRIPTION Banana, Baking Spice
