M20 Bavarian Wheat Yeast
Dry Wheat yeast from Mangrove Jack's.
LabMangrove Jack's· Wheat · Dry · M20
Specs
Attenuation
70–75%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
15–30°C
59–86°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Low
How readily the yeast clumps together and drops clear once fermentation winds down.
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.
Potential substitutes for M20 Bavarian Wheat Yeast
Usually used in
HefeweizenKristal Weizen & Dunkel Weizen and more
Common questions
- What is M20 Bavarian Wheat Yeast's attenuation?
- 70–75% apparent attenuation.
- What temperature should I ferment M20 Bavarian Wheat Yeast at?
- 15–30°C is the recommended range.
- Does M20 Bavarian Wheat Yeast produce phenolics (clove and spice)?
- Yes. M20 Bavarian Wheat Yeast is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is M20 Bavarian Wheat Yeast good for?
- Hefeweizen and Kristal Weizen & Dunkel Weizen and more.
- What can I substitute for M20 Bavarian Wheat Yeast?
- WLP300 Hefeweizen Ale Yeast, 3333 German Wheat, OYL-022 Hefeweizen Ale II, and SafAle WB-06.
Brew with M20 Bavarian Wheat Yeast
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