The classic and most popular German wheat beer strain used worldwide, the 3068-yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. By increasing fermentation temperature, wort density and by decreasing the pitch rate, the balance can be manipulated towards ester production. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived in the finished beer. Sulfur is commonly produced, but will dissipate with conditioning. Quite powdery, the 3068 will remain in suspension for an extended amount of time following attenuation. A true top cropping yeast, the Weihenstephan yeast requires fermenter headspace of 33%.
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: Approximately 10% ABV
Styles: Dunkelweizen, Fruit Beer, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock
For Rye-Zen bocks or lower gravity Golden Rye ales, the 3068 yeast will enhance the spice of the rye while still producing the classic clove and banana esters, especially at around 63 F.
The Weihenstephen yeast ferments really well at 63F. At the aforementioned temperature, the yeast produces more subdued esters, providing a nice balance between malt and yeast flavors.