3056 Bavarian Wheat Blend
Liquid Wheat yeast from Wyeast.
Lab
Wyeast· Wheat · Liquid · 3056
Wyeast· Wheat · Liquid · 3056Specs
Attenuation
73–77%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–23°C
64–73°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈10% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Usually used in
Weissbier & Wheats
Common questions
- What is 3056 Bavarian Wheat Blend's attenuation?
- 73–77% apparent attenuation.
- What temperature should I ferment 3056 Bavarian Wheat Blend at?
- 18–23°C is the recommended range.
- Does 3056 Bavarian Wheat Blend produce phenolics (clove and spice)?
- Yes. 3056 Bavarian Wheat Blend is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is 3056 Bavarian Wheat Blend good for?
- Weissbier & Wheats.
Brew with 3056 Bavarian Wheat Blend
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