White Labs: WLP351 Bavarian Weizen

Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.”

Specifications:

• Attenuation: 73 – 77%
• Flocculation: Low
• Temp. Range: 66 – 70 F
• Alcohol Tolerance: Medium (5-10%)

Suggested Substitutions*:

• Lallemand: Munich
• Wyeast: 3638 – Bavarian Wheat

*Suggested yeast substitutions may not be an exact replacement, but they will be a very close approximation.