Wlp351 - Bavarian Weizen

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This is former Yeast Lab W51, the description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves.”

Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style.

WLP351 Bavarian Weizen Yeast is POF+, this strain will contribute phenolic characteristics to finished products.

Attenuation:
75.00-82.00
Flocculation:
Low
Alcohol Tolerance:
Medium (5 - 10%)
Optimum Fermentation Temperature:
66.00-70.00

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