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 SizePurePitch® Packages
Homebrew40 mL
Nano0.5L
5 bbl/hl2 X 0.5L
7 bbl/hl1.5 L
10 bbl/hl2 L
15 bbl/hl2 X 1.5 L
20 bbl/hl2 X 2 L
30 bbl/hl3 X 2 L
40 bbl/hl4 X 2L
50 bbl/hl5 X 2 L
100 bbl/hl10 X 2L

Size Recommendation by Starting Gravity

Gravity Range of Wort for Ale (1st Generation)

Batch SizeUpto 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/hLNano1 to 2 Nano5 bbl/hL
5 bbl/hL5 bbl/hL7 bbl/hL10 bbl/hL
7 bbl/hL7 bbl/hL10 bbl/hL15 bbl/hL
10 bbl/hL10 bbl/hL15 bbl/hL20 bbl/hL
15 bbl/hL15 bbl/hL20 bbl/hL30 bbl/hL
20 bbl/hL20 bbl/hL30 bbl/hL40 bbl/hL
30 bbl/hL30 bbl/hL40 bbl/hL60 bbl/hL
40 bbl/hL40 bbl/hL60 bbl/hL80 bbl/hL
50 bbl/hL50 bbl/hL70 bbl/hL100 bbl/hL
100 bbl/hL100 bbl/hL150 bbl/hL200 bbl/hL