Escarpment Laboratories - Uberweizen Ale Yeast


A more attenuative German Hefeweizen strain, with  characteristic clove and banana flavours. Clove character can be emphasized though a ferulic acid rest in the mash, as well as by using a lower fermentation temperature. Banana ester (isoamyl acetate) character can be emphasized by slightly underpitching, creating a more fermentable wort, and/or using a higher fermentation temperature.


Attenuation 72-80%
Flocculation Medium-Low
Optimum Fermentation Temp. 18-24°C
Alcohol Tolerance Medium-High
Laboratory Escarpment Laboratories
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