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INIS-546 German Weizen II


A great choice if you are looking to dial in your ester and phenols; this yeast produces high levels of esters, specifically isoamyl acetate (banana). However, you will find less of a clove character than INIS-542. Using German Weizen II will give you a slightly higher flocculation and attenuation when compared to INIS-542. Extra space should be considered in the fermenter to accommodate high krausen.  

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Category

German

Attenuation %

75 - 80

Flocculation

Medium

Temp Range

65 - 75

Alcohol Tolerance

Medium

 

Works great for these beer styles


  • Dunkles Weissbier
  • Roggenbier
  • Weissbier
  • Weizenbock

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Equivalent Strains* 

  BSI: W-33

*All equivalent strains listed are properties of their own respective companies and are listed here for research properties only.