Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate.

Styles: Dunkelweizen, German Hefeweizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock

• Flocculation: High - Attenuation: 70-76%
• Temperature Range: 63-75 F
• Alcohol Tolerance: 10% ABV
• OLD YEAST: 3-6 months old, Wyeast suggests using yeast within 6 months
• VIABILITY NOT GUARANTEED. MAKE A STARTER.