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WLP380 Hefeweizen IV Ale - White Labs Yeast
WLP380
Ice Pack
In Stock
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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 0.14LBS
Community Q&A

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Why did you choose this?
MoreFlavor Store
Less banana flavors than other hef yeasts
Tena M on Mar 16, 2018
Beer profile called for the item
Timothy J. M on Feb 23, 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
This is what the girls wanted, produces a nice smooth summer beer.
Franklin Leisey on Feb 27, 2018
Awesome yeast for Weizenbock
Chris N on Jan 12, 2018
Reviews

5.0 / 5.0
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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