Wyeast - German Wheat 3333 - Yeast

Type: Wheat

Form: Liquid

Flocculation: High

Laboratory: Wyeast

Attenuation: 73%

Alcohol Tolerance: 10%

Minimum Temperature: 63°F

Maximum Temperature: 75°F

Most Used In:

Style	Recipes
Weizen/Weissbier	239
Weissbier	148
Dunkelweizen	77
Weizenbock	56
American Wheat or Rye Beer	43
Fruit Beer	38
Dunkles Weissbier	36
Roggenbier (German Rye Beer)	36
Weizenbock	13
American Wheat Beer	13
California Common Beer	12
Roggenbier	10
Sahti	9
Specialty Beer	8
Witbier	8
Witbier	7
Doppelbock	5
American Pale Ale	5
American Amber Ale	4
Mixed-Fermentation Sour Beer	4
American Brown Ale	3
American IPA	3
Belgian Specialty Ale	3
Doppelbock	3
Berliner Weisse	3
Holiday/Winter Special Spiced Beer	3
British Brown Ale	2
Berliner Weisse	2
American Porter	2
American Pale Ale	2
Mixed-Style Beer	2
Blonde Ale	2
American Light Lager	2
Spice, Herb, or Vegetable Beer	2
North German Altbier	2
German Pils	1
Specialty Smoked Beer	1
Schwarzbier	1
Specialty IPA: White IPA	1
Specialty Fruit Beer	1
Imperial IPA	1
Experimental Beer	1
Sweet Stout	1
Belgian Pale Ale	1
Blonde Ale	1
American Barleywine	1
Märzen	1
German Pilsner (Pils)	1
Other Specialty Cider or Perry	1
Gose	1
English IPA	1
Maibock/Helles Bock	1
Northern English Brown	1
Fruit Lambic	1
Gueuze	1
Brett Beer	1