Wheat Beer – Which yeast should you use?

Most wheat beers could essentially be labeled “simple” due to their straightforward grain bill. For most beers to be considered a “wheat beer”, they usually need to consist of at least 50% wheat malt. While the grain bill may be simple, it does not mean that there aren’t some complexities that can be added to further enhance the flavor of your wheat beer. Yeast plays an important part in the final outcome of your beer, and there certainly isn’t a shortage of available yeast options at your disposal for your homebrewed wheat beers.

So which one should you use? The answer to that depends on what type of wheat beer you plan to brew! Today’s post will feature three of the more popular styles of wheat beers that are being brewed today: German Hefeweizen, Belgian Witbier and American Wheat beer.

German Hefeweizen

Hefeweizen, or Weissbier, is one of the most well known wheat beer categories in the world. While the Hefeweizen beer style has been stated to be around 3,000 years old, the version that we enjoy today is much closer to 500 years old. 

Hefeweizen is very much a yeast driven beer with flavor profiles usually ranging from clove to banana. A thing to note about Hefeweizen yeast is that the yeast strains are able to make Phenolic Off Flavors (POF+). These Phenolic Off Flavors are converted into a chemical called 4-vinyl guaiacol (4VG), which influences the perceived clove flavor in Hefeweizens. As such, you’ll see information in regards to it when discussing the yeasts below.

• Weihenstephan 68

  • Available as: White Labs WLP-300, Wyeast WY-3068, Omega OYL-021, Imperial G01

  • The “classic” Hefeweizen strain. It is stated to have a neutral character balance between clove and banana
  • Attenuation = 72% – 76%
  • Flocculation = Low
  • Alcohol Tolerance = 10%
  • Fermentation Temperature = 68 – 72 degrees fahrenheit 
  • Medium 4VG
• Weihenstephan 175
  • Available as: White Labs WLP-351, Wyeast WY-3638
  • Stated to produce more of a ”bubblegum” character
  • Attenuation = 75% – 82%
  • Flocculation = Low
  • Alcohol Tolerance = 10%
  • Fermentation Temperature = 66 – 70 degrees fahrenheit  
  • High 4VG
• 3333-PC (Wyeast 3333) / Hefeweizen IV (WLP380) German Wheat
  • A mostly balanced strain. Nutmeg, clove, and spice are more dominant than the banana and bubble gum
  • Attenuation = 70% – 79%
  • Flocculation = High
  • Alcohol Tolerance = 10%
  • Fermentation Temperature = 63 – 75 degrees fahrenheit  
  • More suited for a Kristallweizen due to its high flocculation
• Bavarian Wheat (Wyeast 3638) / Bavarian Weizen Ale Yeast (WLP351)
  • When used per the directions, it will produce a medium to high spicy phenolic clove character
  • Brewers can greatly influence additional flavors from this yeast with different pitching rates, fermentation temperatures, increasing the wort density, or decreasing the pitch rate
  • Attenuation = 75% – 82%
  • Flocculation = Low
  • Alcohol Tolerance = 10%
  • Fermentation Temperature = 66 – 72 degrees fahrenheit

Belgian Witbier

Like many Belgian beers, the Belgian Witbier has monastic roots dating as far back as the 14th century. The monks who tended to the beers were known to use locally available fermentable grains, as well as a blend of herbs and spices known as gruit. Fast forward 200 years, the small town of Hoegaarden became known for its unique Witbier. Witbier was a popular style until the early 1900’s as people’s palates started to shift towards clearer or more hoppier beers. By 1957, the style was all but dead with Hoegaarden closing their doors. 

Much like the German Hefeweizen, the Belgian Witbier is very dependent on using the right type of yeast to help drive the characteristic flavor of the style. There are a few variations out there, but in general most Belgian Witbier yeast features a dry, tart and crisp finish. This plays very nicely with the spice additions that are traditionally added to a Witbier. Some of these include Coriander, Orange Peel, Grains of Paradise, and Chamomile.

• Hoegaarden/Celis

  • Available as White Labs WLP-400, Wyeast-3944, Omega OYL-030, Imperial B-44, Mangrove Jack’s M21
  • The “classic” Belgian Witbier strain
  • Both fruity esters and warming spice phenolics help provide a balanced wit profile
  • Attenuation = 74% – 78%
  • Flocculation = Low/Medium
  • Alcohol Tolerance = 10%
  • Fermentation Temperature = 67 – 74 degrees fahrenheit
• Moortgat Brouwerij
  • Available as White Labs WLP-410
  • Produces a residual malt character which helps balance any adjuncts, resulting in increased drinkability
  • Attenuation = 70% – 75%
  • Flocculation = Low/Medium
  • Alcohol Tolerance = 10%
  • Fermentation Temperature = 67 – 74 degrees fahrenheit 
• Wyeast 3942 (Belgian Wheat)
  • Moderate esters and minimal phenolics 
  • Will provide apple, bubblegum and plum-like aromas
  • This strain will finish dry with a hint of tartness
  • Attenuation = 72% – 76%
  • Flocculation = Low/Medium
  • Alcohol Tolerance = 10%
  • Fermentation Temperature = 67 – 74 degrees fahrenheit
• Wyeast 3463 (Forbidden Fruit)
  • This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile
  • Subtle fruit character and dry tart finish will complement the spice additions typical added in Belgian Witbier
  • Attenuation = 72% – 76%
  • Flocculation = Low
  • Alcohol Tolerance = 12%
  • Fermentation Temperature = 63 – 76 degrees fahrenheit

American Wheat

Of the three styles of wheat beer we are covering in this post, the American Wheat beer could be considered the outlier of the bunch. As it’s an “American” style beer, there’s typically a little more leniency and freedom given in the recipe. This is also true for the type of yeast that can be used. The yeast should be chosen based on the desired end result of the beer being brewed. Some things to consider when selecting your American Wheat yeast:

• Will the beer finish dry or sweet?
• Should the beer have a yeast driven character with esters and/or phenols, or should it be more neutral?
• Will there be any adjuncts or fruits added to the beer?

While pretty much anything goes, there are a few yeasts that have been used widely by homebrewers as they brew their American Wheat Beers. 

• Widmer
  • Available as White Labs WLP-320
  • Considered a more clean version of a German Hefeweizen yeast strain
  • Does contain some clove and banana flavors, however they are muted compared to their German counterpart
  • Attenuation = 70% – 75%
  • Flocculation = Low
  • Alcohol Tolerance = 10%
  • Fermentation Temperature = 65 – 79 degrees fahrenheit
• American Wheat 
  • Available as Wyeast 1010 and Omega OYL-002
  • Produces a dry, slightly tart, crisp beer
  • Contains a low ester profile
  • Attenuation = 74% – 78%
  • Flocculation = Low
  • Alcohol Tolerance = 10%
  • Fermentation Temperature = 58 – 74 degrees fahrenheit
• Sierra Nevada (a.k.a – “Chico”)
  • Available as White Labs WLP-001, Wyeast-1056, Omega OYL-004, Imperial Flagship-A07,  Mangrove Jack’s M44, Safale US-05
  • Widely considered a “neutral” yeast strain allowing hops and/or malts to shine without adding strong yeast esters or phenols
  • Attenuation = 71% – 80%
  • Flocculation = Medium
  • Alcohol Tolerance = 10%
  • Fermentation Temperature = 60 – 73 degrees fahrenheit