Happy Yeast, German Wheat, 11 grams

Yeast ideal for the production of highly fermented wheat beers, such as Belgian Witbier, Blanche, American Wheat beers.
and Weissbier/Hefeweizen. German Wheat gives characteristic aromas of cloves and bananas. It has an excellent
efficiency and an alcohol tolerance of up to 12% ABV. This yeast has a low flocculation capacity and remains in
suspension within the finished product itself.

Yeast strain: Saccharomyces cerevisiae var. Diastaticus

Brewing parameters:

Beer styles: wheat beer (i.e. Belgian Witbier, Blanche, Weissbier / Hefeweizen, Kristallweizen)
Fermentation kinetics: fast. 10 days at 12°C, 5 days at 22°C*
Fermentation temperature range: 12-25°C
Estimated efficiency: 95 %
Alcohol tolerance: 12% ABV
Flocculation and sedimentation ability: low
H2S production: low

DOSAGE RECOMMENDATION*

50-100 g/hl cold herb at 18-25°C

Rehydration:

Dissolve the yeast in boiled chilled water at 18-25°C at a ratio of 1:10 and let it rest for 20 minutes. Subsequently

Mix well to achieve complete suspension of the yeast. Pour the yeast directly into the yeast tank.