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German Wheat

Wyeast Labs

3333

 

Type: Wheat

Form: Liquid

Best For: Bavarian Weizen

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 Average Attenuation: 73.00 %
Flocculation: High
Min Temperature: 63.0 F
Max Temperature: 75.0 F

Notes: Subtle flavor profile. Sharp, fruity, crisp, sherry like flavor.
 
   

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