Bavarian Wheat 3638
The Wyeast 3638 Bavarian Wheat is a complex alternative to the standard German wheat strain profile. It will produce apple, pear and plum esters in addition to the typical dominant banana character. They are nicely complemented by the traditional clove phenolics but aided by a subtle vanilla phenolic as well. Sulfur production is common with this strain but will dissipate with conditioning. It is also very powdery and will remain in suspension for an extended amount of time following attenuation. Because this is a true top cropping yeast it will require fermentor headspace of 33%.
The balance of the esters and phenols in this strain can be manipulated towards ester production by increasing fermentation production, increasing the wort density and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived.
Optimal Temperature Range: 64-75 F
Great for these Beer Styles:
- Dunkles Weissbier
- Roggenbier (Historical Beer)