Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production. Alcohol tolerance: approximately 10% ABV Origin: Flocculation: low Attenuation: 73-77% Temperature Range: 64-75° F (18-24° C) Alcohol Tolerance: approximately 10% ABV Styles: Dunkelweizen Fruit Beer German Hefe-Weizen Roggenbier (German Rye Beer) Weizen/Weissbier Weizenbock