WLP300 – HEFEWEIZEN ALE YEAST – WHITE LABS

This famous German yeast strain is used in the production of traditional, authentic wheat beers. It produces banana and clove notes and leaves the desired cloudy look of traditional German wheat beers.

Characteristics

Attenuation: 72.00-76.00

Flocculation: Low

Alcohol Tolerance: Medium (5 – 10%)

Optimum Fermentation Temperature: 68.00-72.00

STYLE PERFORMANCE

SPECIALTY / BELGIAN
Hefeweizen

Fermentation Data

Isoamyl Alcohol: 197.999ppm
Ethyl Acetate: 38.17ppm
As-is Diacetyl: NA
1-Propanol: 29.885ppm
Total Diacetyl: 60.74ppb
Acetaldehyde: 8.61ppm
As-is 2,3-Pentanedione: NA
Total 2,3-Pentanedione: 4.05ppb
Ethanol: 4.85%ABV
Isoamyl Acetate: 12.785ppm
Extra Batch Info: Fermentation temperature: 68° F
Attenuation: NA
Hours to get to 50 percent attenuation: NA

White Labs

Yeast Sizing

Pitchable Size	PurePitch® Packages
Homebrew	40 mL
Nano	0.5L
5 bbl/hl	2 X 0.5L
7 bbl/hl	1.5 L
10 bbl/hl	2 L
15 bbl/hl	2 X 1.5 L
20 bbl/hl	2 X 2 L
30 bbl/hl	3 X 2 L
40 bbl/hl	4 X 2L
50 bbl/hl	5 X 2 L
100 bbl/hl	10 X 2L

Size Recommendation by Starting Gravity

Gravity Range of Wort for Ale (1st Generation)

Batch Size	Upto 12° Plato (1.048 SG)	12.5° – 16.5° Plato (1.050 – 1.065 SG)	Over 16.5° Plato (1.065 + SG) or Cold pitching lager up to 12° Plato (1.048 PG)
0.5 to 2.5 bbl/hL	Nano	1 to 2 Nano	5 bbl/hL
5 bbl/hL	5 bbl/hL	7 bbl/hL	10 bbl/hL
7 bbl/hL	7 bbl/hL	10 bbl/hL	15 bbl/hL
10 bbl/hL	10 bbl/hL	15 bbl/hL	20 bbl/hL
15 bbl/hL	15 bbl/hL	20 bbl/hL	30 bbl/hL
20 bbl/hL	20 bbl/hL	30 bbl/hL	40 bbl/hL
30 bbl/hL	30 bbl/hL	40 bbl/hL	60 bbl/hL
40 bbl/hL	40 bbl/hL	60 bbl/hL	80 bbl/hL
50 bbl/hL	50 bbl/hL	70 bbl/hL	100 bbl/hL
100 bbl/hL	100 bbl/hL	150 bbl/hL	200 bbl/hL

WLP300 – HEFEWEIZEN ALE YEAST – WHITE LABS

Characteristics

STYLE PERFORMANCE

Fermentation Data

Yeast Sizing

Gravity Range of Wort for Ale (1st Generation)

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