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	280
Weissbier	263
Dunkelweizen	79
Dunkles Weissbier	57
Weizenbock	46
Weizenbock	39
Roggenbier (German Rye Beer)	29
American Wheat Beer	25
American Wheat or Rye Beer	23
Roggenbier	18
Fruit Beer	14
American IPA	11
Witbier	10
American IPA	9
California Common Beer	9
Sahti	8
Witbier	7
Experimental Beer	5
Berliner Weisse	5
American Light Lager	5
Specialty Beer	5
Doppelbock	5
Specialty IPA: New England IPA	4
Wood-Aged Beer	4
American Amber Ale	4
Clone Beer	3
Mixed-Style Beer	3
Belgian Specialty Ale	2
American Porter	2
Spice, Herb, or Vegetable Beer	2
Specialty Fruit Beer	2
Wheatwine	2
Blonde Ale	2
Metheglin	2
Doppelbock	2
Munich Dunkel	1
Imperial IPA	1
Munich Helles	1
Classic Style Smoked Beer	1
Imperial Stout	1
Specialty IPA: Black IPA	1
Classic American Pilsner	1
Dark Mild	1
Sweet Stout	1
American Amber Ale	1
Fruit Lambic	1
Other Smoked Beer	1
Old Ale	1
Common Cider	1
Belgian Golden Strong Ale	1
Brown Porter	1
Kölsch	1
Other Fruit Melomel	1
American Brown Ale	1
Specialty IPA: Belgian IPA	1
Other Specialty Cider or Perry	1
Gose	1
American Stout	1
American Brown Ale	1
Cream Ale	1
Light American Lager	1
American Strong Ale	1