A spicier alternative to Hefeweizen Ale I (OYL-021) for the production of German wheat beers, OYL-025 Bavarian Wheat I imparts a more phenolic profile with predominant notes of clove and pepper.
This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevsiae var. diastaticus. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.
Strain Type
Ales
Flocculation
Low
Attenuation
72-78%
Temperature Range
66–72° F (19–22° C)
Alcohol Tolerance
10%
Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and probrewers alike.
