3333 German Wheat
Liquid Wheat yeast from Wyeast.
Lab
Wyeast· Wheat · Liquid · 3333
Wyeast· Wheat · Liquid · 3333Specs
Attenuation
70–76%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
17–24°C
63–75°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
High
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.
Same strain, other labs
Potential substitutes for 3333 German Wheat
Usually used in
HefeweizenWeissbierWheats & Bock
Common questions
- What is the 3333 German Wheat equivalent?
- OYL-022 Hefeweizen Ale II and WLP300 Hefeweizen Ale Yeast — the same strain from other labs, the Weihenstephan Hefe (WLP300) strain.
- What is 3333 German Wheat's attenuation?
- 70–76% apparent attenuation.
- What temperature should I ferment 3333 German Wheat at?
- 17–24°C is the recommended range.
- Does 3333 German Wheat produce phenolics (clove and spice)?
- Yes. 3333 German Wheat is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is 3333 German Wheat good for?
- Hefeweizen, Weissbier, and Wheats & Bock.
- What can I substitute for 3333 German Wheat?
- SafAle WB-06, M20 Bavarian Wheat Yeast, OYL-019 Belgian Ale D, and WLP570 Belgian Golden Ale Yeast.
Brew with 3333 German Wheat
Build a recipe