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	270
Weissbier	199
Dunkelweizen	78
Dunkles Weissbier	43
Weizenbock	39
Weizenbock	38
Roggenbier (German Rye Beer)	26
American Wheat Beer	23
American Wheat or Rye Beer	22
No Profile Selected	17
Fruit Beer	14
Roggenbier	14
American IPA	10
Witbier	10
California Common Beer	9
American IPA	9
Witbier	7
Sahti	7
Specialty Beer	5
American Light Lager	4
American Amber Ale	4
Specialty IPA: New England IPA	3
American Porter	3
Doppelbock	3
Clone Beer	3
Wood-Aged Beer	3
Berliner Weisse	3
Belgian Specialty Ale	2
Mixed-Style Beer	2
Specialty Fruit Beer	2
Experimental Beer	2
Blonde Ale	2
Wheatwine	2
Metheglin	2
Brown Porter	1
American Brown Ale	1
Classic American Pilsner	1
Maibock/Helles Bock	1
Classic Style Smoked Beer	1
Cream Ale	1
Kölsch	1
Imperial IPA	1
American Brown Ale	1
Other Smoked Beer	1
Light American Lager	1
Other Fruit Melomel	1
Old Ale	1
American Strong Ale	1
Doppelbock	1
Fruit Lambic	1
Sweet Stout	1
Other Specialty Cider or Perry	1
Spice, Herb, or Vegetable Beer	1
Specialty IPA: Belgian IPA	1
Gose	1
Common Cider	1
American Stout	1
Belgian Golden Strong Ale	1
Dark Mild	1