White Labs WLP351 Bavarian Weizen from White Labs: 19 to 21 C (66 to 70 F), 73 to 77 % attenuation, Medium tolerance, low flocculation. Styles and substitutes.
Updated 05 September 2026.
White Labs WLP351 Bavarian Weizen yeast: temperature, attenuation and alcohol tolerance
White Labs (liquid)The published White Labs data for White Labs WLP351 Bavarian Weizen, the styles it suits, and what to use if you cannot get it.
Published technical data
| Manufacturer | White Labs (liquid) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting wheat/weizen strain |
| Fermentation temperature | 19 to 21 C (66 to 70 F) |
| Apparent attenuation | 73 to 77 % |
| Alcohol tolerance | Medium |
| Flocculation | Low |
Notes
Recommended for hefeweizen, dunkelweizen, weizenbock.
Character: Classic Bavarian weizen banana and clove balance.
A Bavarian weizen strain giving the balanced banana and clove a German wheat beer needs. Warmer ferments push banana ester, cooler ferments push clove phenol, so pitch temperature is the main control. Low flocculation keeps the beer cloudy.
Substitutes and styles
Questions and answers
What is the manufacturer of the White Labs WLP351 Bavarian Weizen yeast?
White Labs (liquid)
What is the species of the White Labs WLP351 Bavarian Weizen yeast?
Saccharomyces cerevisiae, top-fermenting wheat/weizen strain
What is the fermentation temperature of the White Labs WLP351 Bavarian Weizen yeast?
19 to 21 C (66 to 70 F)
What is the apparent attenuation of the White Labs WLP351 Bavarian Weizen yeast?
73 to 77 %