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Yeast attenuation

J

JDFROMJAX

Hello everyone,
I am trying to add WB-06 for a Hefeweizen. I have looked at the pdf and cannot find the attenuation or the flocculation for this yeast. Not sure where to look for the answer. Does anyone know where I can look for this? Hope I posted this question in the right field.
Thanks for any help, :)
JD
 
J

JDFROMJAX

There has got to be a simple answer for this. Maybe not so simple and that is why I can't figure it out. Anyone???
 

BeerSmith

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According to this page:  http://193.238.150.33/SHARED/Doc_51019.pdf

the attenuation is low (final gravity high) and sedimentation (flocculation) is low.  Given that other German wheat yeasts are in the 73% attenuation range, I would put this one in that range or maybe a percent lower.

Brad
 
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