WLP351 Bavarian Weizen Ale Yeast

Description

White Labs WLP351 Bavarian Weizen Ale Yeast produces classic German-style wheat beers with medium to high spicy phenolic overtones reminiscent of cloves. Fermenting at 66-70°F (19-21°C), this strain achieves 75-82% attenuation with low flocculation and 5-10% ABV tolerance. Former Yeast Lab W51 strain acquired from Dan McConnell. Pitching rate and fermentation temperature dramatically affect flavor and aroma profile—traditional techniques suggest underpitching to produce more classic characteristics. Lower temperatures and underpitching increase clove phenolics; higher temperatures increase banana esters. STA1 positive strain. Low flocculation keeps yeast in suspension, contributing to characteristic cloudy appearance. Ideal for German Hefeweizen, Weissbier, Dunkelweizen, Weizenbock. Wyeast 3638 equivalent. Perfect for brewers seeking authentic Bavarian wheat beer with balanced clove and banana character.