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German Wheat




Type: Wheat

Form: Liquid

Best For: Weizen, Weizenbocks

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 Average Attenuation: 75.00 %
Flocculation: Medium
Min Temperature: 55.0 F
Max Temperature: 68.0 F

Notes: Top fermenting Weizenbier yeast. Intensely spicy, clovey and phenolic. High attenuation.

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