INIS-543 Bavarian Hefeweizen

Isolated from a brewery in Germany known for beers high in isoamylacetate (banana aroma). Underpitching, under oxygenating, and fermenting at 68 F will result in a banana dominated ester profile. Yeast is not very attenuative so a mash that is highly fermentable is recommended.

Technical Specifications

Attenuation:65-70%
Flocculation:Low
Temp Range:68-72°F
Alcohol Tolerance:Medium

Sample Usage: Summer Hefeweizen

Brewer: Matthew

Grain:
50% Malted Wheat
50% Malted Barley

OG: 1.046
FG 1.012

Single step mash at 148 F

Hops:
60 minute addition of Hallertau for 12 IBUs

Yeast:
Bavarian Hefeweizen INIS543