The classic German Hefeweizen strain. Banana ester (isoamyl acetate) character can be emphasized by slightly underpitching, creating a more fermentable wort, and/or using a higher fermentation temperature.

Attenuation: 70-75%
Temperature: 18-24°C (65-75°F)
Diastatic: No
Fermentation Rate: Medium
Beer Types: All the weizens
Flocculation: Low
Alcohol Tolerance: Medium-High
Phenolic: Yes
Biotransformation: High
Flavour Description: Banana, Baking Spice
Escarpment Labs Weizen I