Description
Banana Split – dry yeast for hefeweizen, 500 g from WHC Lab
Banana Split is a dried hefeweizen strain from WHC Lab in a 500 g pack for breweries. The yeast produces large amounts of isoamyl acetate, perceived as banana, balanced with less dominant aromas of apple, clove and plum. It leaves a crisp finish and can be compared to Wyeast 3068 Weihenstephan Wheat.
Please note: This product is only available in Norway.
Features
- Classic hefeweizen profile with banana, apple, clove and plum
- Esters become more pronounced at higher temperatures and lower pitch rates
- Produces a thick krausen – use antifoam or ample headspace in the tank
Technical data
- Pitch rate: 50–150 g/hl, minimum 50 g/hl at OG 1.045
- Cells: >1.0E+9 CFU per gram
- Recommended fermentation temperature: 19–24 °C
- Flocculation: low–medium
- Attenuation: 73–80 %
- Alcohol tolerance: 12 %
Frequently asked questions about Banana Split
How do I get more banana flavour?
The esters, and with them the banana flavour, become more pronounced at higher fermentation temperatures within 19–24 °C and at lower pitch rates.
How much yeast should I use?
WHC Lab specifies 50–150 g per hectolitre, with a minimum of 50 g/hl at OG 1.045.
Why is antifoam recommended?
Banana Split produces a thick krausen. Antifoam or ample headspace in the tank keeps the foam from overflowing.
Which yeast is Banana Split similar to?
WHC Lab compares it to Wyeast 3068 Weihenstephan Wheat.
Related
Betaling
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