Wyeast - Bavarian Wheat 3638 - Yeast

Type: Wheat

Form: Liquid

Flocculation: Low

Laboratory: Wyeast

Attenuation: 73%

Alcohol Tolerance: 10%

Minimum Temperature: 64°F

Maximum Temperature: 75°F

Most Used In:

Style	Recipes
Weizen/Weissbier	278
Weissbier	259
Dunkelweizen	79
Dunkles Weissbier	56
Weizenbock	46
Weizenbock	39
Roggenbier (German Rye Beer)	29
American Wheat Beer	25
American Wheat or Rye Beer	23
Roggenbier	18
Fruit Beer	14
American IPA	11
Witbier	10
California Common Beer	9
American IPA	9
Sahti	8
Witbier	7
Experimental Beer	5
Berliner Weisse	5
American Light Lager	5
Specialty Beer	5
Specialty IPA: New England IPA	4
American Amber Ale	4
Mixed-Style Beer	3
Clone Beer	3
Wood-Aged Beer	3
Doppelbock	3
Belgian Specialty Ale	2
Doppelbock	2
Wheatwine	2
American Porter	2
Spice, Herb, or Vegetable Beer	2
Specialty Fruit Beer	2
Blonde Ale	2
Metheglin	2
Imperial Stout	1
American Brown Ale	1
Specialty IPA: Black IPA	1
Sweet Stout	1
Brown Porter	1
Kölsch	1
Other Fruit Melomel	1
Imperial IPA	1
Classic Style Smoked Beer	1
Belgian Golden Strong Ale	1
Classic American Pilsner	1
Common Cider	1
Dark Mild	1
Specialty IPA: Belgian IPA	1
American Strong Ale	1
Light American Lager	1
Cream Ale	1
American Brown Ale	1
Old Ale	1
American Stout	1
Gose	1
Other Smoked Beer	1
Other Specialty Cider or Perry	1
Fruit Lambic	1