Description
SafAle WB-06 11.5g – dry yeast for German and Belgian wheat beer
SafAle WB-06 from Fermentis is a versatile yeast strain for wheat beer. The profile varies with the fermentation conditions, but typically gives a distinct phenolic and estery character with notes of banana and apple, and a dry finish.
The yeast suits both German and Belgian wheat beers, such as weizen and witbier. It often produces highly attenuated, dry beers with a hint of acidity and crispness.
Technical data
- Yeast: Saccharomyces cerevisiae var. diastaticus
- Ideal fermentation temperature: 18–26 °C
- Attenuation: 86–90%
- Alcohol tolerance: 9–11%
- Flocculation: low
- Ester production: medium
- Dosage (Fermentis): 50–80 g per hectolitre
- Pack size: 11.5 g
How to use WB-06
Fermentis states that the yeast can be sprinkled directly onto the wort at or above fermentation temperature. Spread it evenly over the whole surface to avoid clumps. You can also rehydrate it first in at least ten times its weight of sterile water at 25–29 °C. Leave it for 15–30 minutes, stir gently and pitch the yeast cream.
Frequently asked questions about SafAle WB-06
How many litres does one pack cover?
Fermentis recommends 50–80 g per hectolitre, so an 11.5 g pack covers about 14–23 litres. For 25 litres or stronger beers you can use two packs.
Do I need to rehydrate WB-06?
No. According to Fermentis the yeast can be sprinkled directly onto the wort, or rehydrated first if you prefer. Both methods are described above.
What does var. diastaticus mean?
The strain can break down more of the sugars in the wort than regular brewing yeast. This gives high attenuation and a dry beer. Clean and sanitize your equipment thoroughly after use, so the yeast does not carry over into your next brew.
What is the difference between WB-06 and T-58?
WB-06 attenuates 86–90% and gives dry wheat beers with banana and apple. T-58 attenuates 72–78% and gives spicier notes of clove and pepper in addition to banana.
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Betaling
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