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American Hefeweizen Ale

White Labs



Type: Wheat

Form: Liquid

Best For: Oregon style American Hefeweizen

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 Average Attenuation: 72.50 %
Flocculation: Low
Min Temperature: 65.0 F
Max Temperature: 69.0 F

Notes: Produces a much smaller amount of clove and banana flavor than the German Hefeweizen White Labs yeast. Some sulfur, and creates desired cloudy look.

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