A classic German wheat strain, it’s a cloudy, big top cropper. Presenting banana and clove, the esters turn up with increased temps, wort density and decreased pitch rate, or stay muted at lower temps where clove stands out. Over-pitching can lessen the banana. Sulfur is produced but will condition out.
|Attenuation||72% - 77%|
|Alcohol Tolerance||up to 10%|
|Optimum Fermentation Temperature||18–24° C (64–75° F)|