Weihenstephan Wheat
The clove-forward end of the wheat family: more phenol, less banana, and a dry finish that keeps a weissbier refreshing rather than sweet.
Apparent attenuation
73-77%
73% - 77%
Fermentation
17-22 C
17C - 22C
Flocculation
Low
Stays in suspension. Expect haze, and expect it to keep working.
On a 1.050 wort
1.012-1.014
the finishing gravity its range implies, or 4.8-5.1% ABV
The same organism, different labels
Wyeast 3068
White Labs WLP300
Labs do not confirm each other’s provenance and these are not guaranteed identical. They are close enough to plan a batch around, which is what the list is for.
Find this strainWhere it belongs
- Weissbier
- Roggenbier
- Dunkles Weissbier
Pitching it
One fresh sachet or a healthy starter is enough for an ordinary-gravity ale. Above about 1.060, build a starter or pitch two: under-pitching produces fusel alcohol that no amount of conditioning removes.
Other wheat strains
Bavarian Wheat
73-77%Produces banana ester and clove phenol in a ratio set by pitch rate and temperature. Cool and heavily pitched leans clove; warm and under-pitched leans banana.
American Wheat
74-78%Neutral, with no banana or clove at all, leaving a slight tartness and a permanent haze. What an American wheat beer needs and a weissbier does not.