Weizen I
Liquid Wheat yeast from Escarpment Labs.
Lab
Escarpment Labs· Wheat · Liquid
Escarpment Labs· Wheat · LiquidSpecs
Attenuation
70–75%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–24°C
64–75°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.
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
Usually used in
Hefeweizen
Common questions
- What is the Weizen I equivalent?
- G01 Stefon, OYL-021 Hefeweizen Ale I, WLP380 Hefeweizen IV Ale Yeast, and 3068 Weihenstephan Weizen — the same strain from other labs, the Weihenstephan 3068 (WLP380) strain.
- What is Weizen I's attenuation?
- 70–75% apparent attenuation.
- What temperature should I ferment Weizen I at?
- 18–24°C is the recommended range.
- Does Weizen I produce phenolics (clove and spice)?
- Yes. Weizen I is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is Weizen I good for?
- Hefeweizen.
Brew with Weizen I
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