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	279
Weissbier	262
Dunkelweizen	79
Dunkles Weissbier	56
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
California Common Beer	9
American IPA	9
Sahti	8
Witbier	7
Experimental Beer	5
Berliner Weisse	5
Specialty Beer	5
American Light Lager	5
American Amber Ale	4
Specialty IPA: New England IPA	4
Doppelbock	3
Wood-Aged Beer	3
Clone Beer	3
Mixed-Style Beer	3
Metheglin	2
American Porter	2
Spice, Herb, or Vegetable Beer	2
Specialty Fruit Beer	2
Wheatwine	2
Blonde Ale	2
Doppelbock	2
Belgian Specialty Ale	2
Munich Dunkel	1
Dark Mild	1
Classic American Pilsner	1
Other Smoked Beer	1
Classic Style Smoked Beer	1
Imperial IPA	1
Munich Helles	1
Imperial Stout	1
Specialty IPA: Black IPA	1
Sweet Stout	1
Specialty IPA: Belgian IPA	1
American Strong Ale	1
Light American Lager	1
Cream Ale	1
American Brown Ale	1
American Stout	1
Gose	1
Other Specialty Cider or Perry	1
Fruit Lambic	1
American Brown Ale	1
Other Fruit Melomel	1
Kölsch	1
Brown Porter	1
Belgian Golden Strong Ale	1
Common Cider	1
Old Ale	1