Yeast List

M20 Bavarian Wheat

MBIT ID: M20

Mangrove Jack's
Dry
Wheat

(Saccharomyces cervisiae)

70 - 75%
low
5 bn / g ≈ 50 bn / 10 g
18.00
to
30.00
7.5

Genetics and Properties

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Description

Deliciously smooth, light golden in colour, full bodied aromas of vanilla and banana and a lingering aftertaste. This yeast produces a silky mouth feel and rich body.

Flavour/Aroma

It has abundant classic banana esters, balanced with clove like phenolic aromas; these aromas tend to overwhelm any malt or hop character in the beer. While this strain has only a moderate tendency to attenuate, the final beer will not be sweet. Instead, it will have a creamy silky mouthfeel with a full and rich medium body. This strain strips away most caramel and complex malt flavours, while deep roast and chocolate flavours will come through. The slight acidity produced, greatly enhances wheat malt characteristics. It has a very low flocculation rate that makes it ideal for beers that are traditionally served cloudy.

Usage

Sprinkle contents directly onto a maximum of 23 L (6 US Gal) of wort.

Substitutes

OYL-021 Hefeweizen Ale I

MBIT ID: OYL-021

Omega Yeast

OYL-022 Hefeweizen Ale II

MBIT ID: OYL-022

Omega Yeast

WLP300 Hefeweizen Ale

MBIT ID: WLP300

White Labs

WLP380 Hefeweizen IV Ale

MBIT ID: WLP380

White Labs

WY3068 Weihenstephan Weizen

MBIT ID: WY3068

Wyeast Labs

WY3333 German Wheat

MBIT ID: WY3333

Wyeast Labs

G01 Stefon

MBIT ID: G01

Imperial Yeast

SafAle WB-06

MBIT ID: WB-06

Fermentis

SafAle T-58

MBIT ID: T-58

Fermentis

Attenuation Calculator

How this yeast strain would behave in a typical fermentation.

1.015
1.012

*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.

Footnotes

  • * Rough estimate based on yeast form
  • ** Hazy and thiolized are based on research from Omega Labs
  • *** Origins are often unreliable (hearsay) and difficult to determine

Sources

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