The most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics, which can be skewed up or down per your design: e.g., raise ester production by increasing the fermentation temperature and wort density, and by decreasing the pitch rate; Alternately, reduce or nearly eliminate banana character by over-pitching (decreasing the ester level will allow higher clove character to be perceived). Sulfur is commonly produced, but will dissipate with conditioning.
This strain will remain in suspension for an extended amount of time following attenuation due to its powdery consistency. This is true top cropping yeast and requires fermenter headspace of 33%.
Compare to White Labs 300 Hefeweizen or Wyeast 3068 Weihenstephan Weizen
Temperature Range: 64-75° F
Alcohol Tolerance: 10%