SafAle WB-06
Dry Wheat yeast from Fermentis.
Lab
Fermentis· Wheat · Dry · WB-06
Fermentis· Wheat · Dry · WB-06Specs
Attenuation
86–90%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
12–25°C
54–77°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.
Alcohol tolerance
≈11% 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+
Finishes bone-dry
Carries the STA1 (diastaticus) gene, so it keeps eating sugars other yeast leave behind and finishes very dry. It's also a contamination risk: it can over-carbonate or gush if it crosses into other beers.
Potential substitutes for SafAle WB-06
Usually used in
HefeweizenWeissbier & Witbier
Common questions
- What is SafAle WB-06's attenuation?
- 86–90% apparent attenuation.
- What temperature should I ferment SafAle WB-06 at?
- 12–25°C is the recommended range.
- Does SafAle WB-06 produce phenolics (clove and spice)?
- Yes. SafAle WB-06 is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- Is SafAle WB-06 diastatic (STA-1)?
- Yes. SafAle WB-06 carries the STA1 gene (S. cerevisiae var. diastaticus). It super-attenuates to a dry finish, and can over-carbonate or gush if it cross-contaminates other beers.
- What beer styles is SafAle WB-06 good for?
- Hefeweizen and Weissbier & Witbier.
- What can I substitute for SafAle WB-06?
- WLP300 Hefeweizen Ale Yeast, 3333 German Wheat, OYL-022 Hefeweizen Ale II, and M20 Bavarian Wheat Yeast.
Brew with SafAle WB-06
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