Bavarian Weizen Yeast - WLP 351
WLP351 Bavarian Weizen Yeast can be used in a broad range of wheat beer styles with very interesting results. While being an obvious choice for making authentic Bavarian Hefeweizen with its distinct flavour profile, WLP351 is also a popular choice in Belgian Witbier and Roggenbier recipes. The clove character tends to accentuate the sharp refreshing character of wheat and rye malts, and can be adjusted by modifying the chlorine content in the brewing water profile. Excellent Weizenbocks can also be made with WLP351 as its alcohol tolerance can reach up to 10% ABV.
|Description:||WLP351 Bavarian Weizen Yeast is a Hefeweizen strain with a character of its own. Similar to classic Weizen strain it tends to produce very cloudy beers due to low flocculation, and exhibits medium attenuation and alcohol tolerance, making it suitable for making beers of various ABV values. However, what makes WLP351 is its distinct phenolic profile that is defined by notes of cloves without the ever-present banana overtones found in most other Hefeweizen strains. It also tends to produce drier, crisper beers that are more similar to Belgian Wits rather than German Hefeweizens.|
|Attributes:||Attenuation: 73% - 77%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature:66°F - 70°F