SafAle WB-06 yeast: temperature, attenuation and alcohol tolerance
Fermentis (dry)The published Fermentis data for SafAle WB-06, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuation86 to 90 %
Alcohol tolerance9 to 11 % ABV
Fermentation temp18 to 26 C (64 to 79 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | Fermentis (dry) |
|---|---|
| Species | Saccharomyces cerevisiae var. diastaticus, top-fermenting wheat strain |
| Fermentation temperature | 18 to 26 C (64 to 79 F) |
| Apparent attenuation | 86 to 90 % |
| Alcohol tolerance | 9 to 11 % ABV |
| Flocculation | Slow sedimentation |
Notes
Recommended for Weissbier, hefeweizen, witbier, Belgian wheat.
Character: Typical wheat-beer phenolics with fruity ester and a hazy, well-suspended body.
The dry wheat-beer strain. It throws the clove phenol and banana ester a weizen needs and stays in suspension to keep the beer cloudy on purpose. It attenuates high for a wheat yeast, so it finishes crisp rather than sweet; pitch cooler if you want more clove than banana.
Substitutes and styles
SafAle WB-06 substituteclosest replacement to buyBest yeast for witbier and Belgian whiteSafAle WB-06 is the pickLalBrew Munich Classiccompare (Lallemand)Mangrove Jack's M20 Bavarian Wheatcompare (Mangrove Jack's)SafAle K-97compare (Fermentis)SafAle WB-06 vs LalBrew Munich Classichead to headSafAle WB-06 vs Mangrove Jack's M20 Bavarian Wheathead to head
Sources: Fermentis SafAle WB-06 product page