WHC Labs Banana Split (Wheat) Dry Brewing Yeast 500G

WHC Lab Banana Split Wheat is a dry hefeweizen yeast for brewers who want expressive banana character in a German wheat beer. It produces isoamyl acetate, the ester responsible for banana aroma, alongside subtler apple, plum, and clove notes. Use it for hefeweizen or for darker and stronger wheat beers such as dunkelweizen and weizenbock when that yeast character suits the recipe. Fermenting toward the warmer end of its recommended range can bring the banana notes forward.

Derived from a Weihenstephan strain, Banana Split is non-diastatic, a useful distinction for breweries managing diastatic yeast separately. Its low to medium flocculation helps retain the characteristic haze of a hefeweizen, while its published attenuation range gives brewers room to plan the beer’s final gravity. WHC Lab says rehydration and wort oxygenation are generally unnecessary for this dry yeast, except when brewing very high gravity beers.

Brewing Specifications:

• Alcohol tolerance: Up to 12% ABV
• Apparent attenuation: 73 - 80%
• Flocculation: Low to medium
• Ideal temperature range: 66 - 75°F (19 - 24°C)
• Pitch rate: 50 - 150 g/hL (0.5 - 1.5 g/L)