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WLP380 Hefeweizen IV Ale - White Labs Yeast
WLP380

WLP380 Hefeweizen IV Ale - White Labs Yeast

Yeast  
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Description

WLP380 Hefeweizen IV Ale Yeast is an excellent strain for making crisp, drinkable hefeweizen.  Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Tends to be less flocculent than WLP300, and sulfur production is higher.

  • Optimum Fermentation Temp: 66–70°F
  • Flocculation: Low
  • Attenuation: 73–80%
  • Alcohol Tolerance: Medium (5–10%)
  • Cell Count: 100+ Billion
Wyeast Equivalent: German Wheat – WY3333
 
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
 
Item # WLP380
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.14 LBS
Community Q&A

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Why did you choose this?
MoreFlavor Store
The best yeast for clove forward wheat beers
David D on Aug 28, 2019
to ferment wort
Dwight E on Oct 3, 2018
The best yeast for clove forward wheat beers
David D on Aug 28, 2019
Getting harder to find this strain and the similar one from Wyeast 3333 locally lately. Glad to see that MooreBeer is still carrying one of them.
John K on Jan 15, 2019
to ferment wort
Dwight E on Oct 3, 2018
Good yeast for quick & flavorful Hefeweizen fermentation
Nicki F on May 30, 2018
Less banana flavors than other hef yeasts
Tena M on Mar 16, 2018
This is what the girls wanted, produces a nice smooth summer beer.
Franklin Leisey on Feb 27, 2018
Beer profile called for the item
Timothy J. M on Feb 23, 2018
Awesome yeast for Weizenbock
Chris N on Jan 12, 2018
Getting harder to find this strain and the similar one from Wyeast 3333 locally lately. Glad to see that MooreBeer is still carrying one of them.
John K on Jan 15, 2019
Good yeast for quick & flavorful Hefeweizen fermentation
Nicki F on May 30, 2018
Reviews

5.0 / 5.0
5 Reviews
5 Stars
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Great yeast for clove-heavy Hefes
I'm very happy with how this yeast performed. I pitched half a pouch for 2.5 gallons and fermented at the higher end of White Labs recommendations (68-69).

When it first finished conditioning I was surprised by the amount of banana considering this is the "less banana" version of 300. There was just a barely perceptible amount of clove once it warmed up a bit. It still tasted great, but not what I expected.

After just a couple more weeks of conditioning at fridge temps the banana died way down and the clove has come to the forefront. Now the main player is a nice spicy clove flavor with some banana hiding in the background. It's amazing how different of a beer it is from just a couple weeks.

I would absolutely buy this again...after I brew a batch with 300 to compare the two.
August 5, 2019
Purchased
6 months ago
My FAV German Hefe and Dunkle Yeast
My FAV German Hefe and Dunkle Yeast of ALL TIME!!! Pitch and hold temp low for first 4 days then let it "free rise" but not above 70 degrees in primary for 14 to 21 days.
August 4, 2018
Purchased
1 year ago
Solid. My “go to” Hefeweizen yeast.
A gallon of headspace may not be enough!
A gallon of headspace may not be enough!
June 12, 2018
Purchased
1 year ago
Excellent Hefeweissen strain
This yeast creates the flavor profile I'm looking for in an authentic Bavarian Hefeweissen. Some of the other strains I tried left way too much of either a "vanilla" profile, or a "banana" profile. This yeast is spot on, to me. That being said, ferment your brew with this yeast at no more than 65 degrees. This yeast is very frisky, and the kreusen will blow out through your air lock and blow off tube, making a pretty good sized mess.
August 18, 2013
Rich, clovey, easy to use, great yeast
I had mixed results with other weizen yeasts. This was one I tried on a lark for a dunkleweizen. Turned out fantastic. Very easy to use, not fussy, with a wonderful flavor profile. In a 1.054 wort, I still created moderate banana esters, but also a touch of fruit and rich clovey spice.

I fermented at 62F ambient. It finishes slightly tart. It will not attenuate near the 80%. It achieved a 74% attenuation in both a dunkleweizen and a weizenbock. So if you plan for a 73% attenuation you will not be disappointed.

Great yeast for a wonderfully balanced bavarian wheat.
May 10, 2013