Flavor & Profile

• Character: Fruity banana esters with spicy clove phenolics.
• Finish: Slightly tart and crisp with a light body.
• Clarity: Low flocculation; natural wheat haze unless filtered.
• Foam/head: Produces a creamy, stable head.

Use & Pairings

• Great for: Hefeweizen, Dunkelweizen, Belgian Witbier, American Wheat.
• Fermenter types: Performs well with high-wheat worts; compatible with buckets, carboys,
  and conicals.

How to Use

• Pitching rate: 50–80 g/hL (≈ 1–2 × 11.5 g sachets per 5–10 gal / 19–38 L batch).
• Direct pitch: Sprinkle evenly onto wort surface at fermentation temperature.
• Optional rehydration: Rehydrate in 10× weight sterile water or wort at 25–29 °C (77–84
  °F) for 15–30 minutes, then pitch.

Fermentation & Performance

Fermentation temperature

18–26 °C (64–78 °F); lower favors banana, higher favors clove.

Apparent attenuation

86–90%

Alcohol tolerance

9–11% ABV

Flocculation

Low — remains suspended, contributing natural haze.

Ester vs Phenol Balance

Balanced banana and clove; can be adjusted by fermentation conditions.

Phenolic Off-Flavor (POF)

Positive (expected & desired for style)

Tech Specs

Storage & Shelf Life

• Unopened: Up to 36 months. Store <24 °C for short-term; <15 °C for long-term.
• After opening: Reseal; refrigerate at 4 °C; use promptly.

Ingredients

Yeast (Saccharomyces cerevisiae var. diastaticus), emulsifier E491.