SafAle™ WB-06 Wheat (Wit) Beer Yeast

The choice for wheat beer fermentation

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SafAle™ WB-06 is a great dry choice for use in wheat beers. It produces the fruit and spice compounds that are present in most wheat beers. This yeast works well in the production of American wheats and wheat beers when you are after a subtle estery and phenolic profile. These can also be manipulated through temperature control. lt stays suspended and active during fermentation and may require some extra time for clarification

This is the yeast of choice for Wheat or Weizen bier fans.

5.5 grams of Safale™ WB-06 Home Brew Dry Ale Yeast individually vacuum sealed in a aluminium light inhibiting pouch to retain yeast viability and freshness.

Usage:

  • 1 packet per 5 litre Small Batch Home Brew Recipe
  • 3 packets per 23 litre home brew recipe
  • Perfect for yeast starters
  • Stuck fermentation
  • Bottle conditioning your home brew
  • Weight 5.5 grams
  • Expiry 01/2022

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SKU: SAFALE-WB06 Categories: , Tags: , , ,
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Description

SafAle™ WB-06 (5.5 grams) Specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavour notes typical of wheat beers. Allows you to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.

DOSAGE / TEMPERATURE

1 G PER 1 LITRE AT IDEALLY 18-24°C

SPECIFICATIONS

Total EstersTotal Superior AlcoholsApparent AttenuationSedimentationAlc. Tolerance
MediumHigh86%Slow9-11%

USAGE

DIRECT PITCHING:

Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.
Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.

WITH PRIOR REHYDRATION:

Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C. Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

BEER STYLES:

American Wheat or Rye Beer, Dunkelweizen, Fruit Beer, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock.

Download the product sheet

Additional information

Weight0.0055 kg
Dimensions12 × 9 × 0.5 cm

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