White Labs WLP300 Hefeweizen Ale yeast: temperature, attenuation and alcohol tolerance
White Labs (liquid)The published White Labs data for White Labs WLP300 Hefeweizen Ale, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuation72 to 76 % (74% typical)
Alcohol toleranceMedium tolerance
Fermentation temp20 to 22 C (68 to 72 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | White Labs (liquid) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting wheat strain (Weihenstephan 68) |
| Fermentation temperature | 20 to 22 C (68 to 72 F) |
| Apparent attenuation | 72 to 76 % (74% typical) |
| Alcohol tolerance | Medium tolerance |
| Flocculation | Low |
Notes
Recommended for Hefeweizen, weissbier, dunkelweizen, weizenbock.
Character: Classic weissbier banana and clove; low flocculation keeps it cloudy.
The Weihenstephan 68 wheat strain, the reference for a Bavarian hefeweizen banana and clove. Its low flocculation keeps the beer traditionally cloudy. Fermentation temperature and pitch rate steer the balance: cooler and under-pitched pushes banana, warmer and fully pitched pushes clove.
Substitutes and styles
Sources: White Labs WLP300 Hefeweizen Ale specification (Brewer's Friend)