GY017 : BAVARIAN HEFE
Attenuation Medium Gravity* 77% – 81%
Attenuation High Gravity* 66% – 69% (8.9% – 9.6% ABV
Temperature Range† 64˚F – 80˚F
Flocculation Very Low
Description: A traditional hefe yeast from one of Bavaria’s oldest breweries. Robust attenuator that works over a broad range of temperatures and produces the classic banana and clove notes of the German wheat beer style. Moderate sulfide producer (will dissipate with conditioning).
Representative Styles: Dunkelweizen, Gose, Hefeweizen, Weizenbock
* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato.
† The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired. Lager Yeast are typically fermented at 45˚ – 58˚F. If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).
GigaYeast laboratory is still gathering data on many of our strains. Information provided here may change some in the future. Please call if you need more info.