| Name and Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Decription |
| Wheat Strains |
|
|
|
|
|
|
| Amer. Hefeweizen WLP320 |
L |
White Labs |
Med/High |
72-77% |
50-55°F |
Slight amount of banana and clove notes. |
| Amer. Hefeweizen Ale WLP320 |
L |
White Labs |
Low |
70-75% |
65-69°F |
Produces a slight amount of banana and clove notes. |
| American Wheat 1010 |
L |
Wyeast |
Low |
74-78% |
58-74°F |
Produces a dry, slightly tart, crisp beer. |
| Bavarian Weizen Ale WLP351 |
L |
White Labs |
Low |
73-77% |
66-70°F |
Moderately high, spicy phenolic overtones of cloves. |
| Bavarian Weizen BRY 235 |
L |
Siebel Inst. |
High |
Medium |
50-57°F |
A very estery beer with mild clove-like spiciness. |
| Bavarian Wheat 3056 |
L |
Wyeast |
Medium |
73-77% |
64-74°F |
Produces mildly estery and phenolic wheat beers. |
| Bavarian Wheat 3638 |
L |
Wyeast |
Low |
70-76% |
64-75°F |
Balance banana esters w/ apple and plum esters. |
| Belgian Ardennes 3522 |
L |
Wyeast |
High |
72-76% |
65-85°F |
Mild fruitiness with complex spicy character. |
| Belgian Wheat 3942 |
L |
Wyeast |
Medium |
72-76% |
64-74°F |
Apple and plum like nose with dry finish. |
| Belgian Wit Ale WLP400 |
L |
White Labs |
Low/Med |
74-78% |
67-74°F |
Slightly phenolic and tart. |
| Belgian Wit II Ale WLP410 |
L |
White Labs |
Low/Med. |
70% to 75% |
67° to 74° F |
Spicier, sweeter, and less phenolic than WLP400. |
| Belgian Witbier 3944 |
L |
Wyeast |
Medium |
72% to 76% |
60° to 75° F |
Alcohol tolerant, with tart, slight phenolic profile. |
| Brewferm Blanche |
D |
Brewferm |
Low |
High |
64°-73° |
Ferments clean with little or no sulphur. |
| Farmhouse Ale 3726 |
L |
Wyeast |
Low |
76-81% |
70-95°F |
Complex aromas dominated by an earthy/spicy note. |
| Forbidden Fruit Yeast 3463 |
L |
Wyeast |
Low |
73-77% |
63-76°F |
Phenolic profile, subdued fruitiness. |
| German Wheat 3333 |
L |
Wyeast |
High |
73% to 77% |
63° to 75° F |
Sharp, tart crispness, fruity, sherry-like palate. |
| Hefeweizen Ale WLP300 |
L |
White Labs |
Low/Med. |
72% to 76% |
68° to 72° F |
Produces banana and clove nose. |
| Hefeweizen IV Ale WLP380 |
L |
White Labs |
Low |
73% to 80% |
66° to 70° F |
Crisp, large clove and phenolic aroma and flavor. |
| Weihenstephan Weizen 3068 |
L |
Wyeast |
Low |
73-77% |
64-75°F |
A unique, rich and spicy weizen character. |
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