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{"id":7470728198,"title":"White Labs Yeast - 320 American Hefewaizen Ale","handle":"brewing-ingredients-yeast-wlp320-am-hefe","description":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003ehis yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"styleChartContent\"\u003e\n\u003ch2 id=\"headerStyleChart\"\u003eStyle Performance Listing\u003c\/h2\u003e\n\u003cp\u003eA listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr class=\"header\"\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDubbel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eTrippel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpiced Ales\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eGrand Cru\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOther High Gravity\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eChristmas Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecialty Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eSaisons\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers.\u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-d8a3b225818e8fde72176393aeae7233\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eOREGON HEF!\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eLarry\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJul., 17th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eAmerican hef\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eMade a hef with this strain, one the best beers I have made. Very crisp and none of the banana which is what I wanted. Nailed my ABV at ~75-80 degrees over the course of 9 days total. Great yeast! will def. use in future!!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003ePERFECT FOR MY BEER\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eTwo Rooks\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJun., 14th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eWeizenbock\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI agreed to brew a German-style beer for a charity dinner. Those styles are not my favorite. HOnestly, I sort of fear the banana and clove flavors, because I've had beers where they were really unpleasant, overwhelming off-flavors. I settled on a Weizenbock, and hoped to keep the banana and clove at moderate levels with this yeast. It was in primary at 68 for three weeks, and after 6 weeks in the bottle... it was fine. Everyone at the dinner liked it. I enjoyed it, but it wasn't anything spectacular. That was in October 2012. Yesterday (June 2015) I just found a dozen I had forgotten about. I popped one open yesterday while brewing a barleywine, and as if to remind me just how much aging can improve a beer, the weizenbock was absolutely amazing. There were sherry notes, and a nice, very subtle undertone of spice and dark fruit. What really surprised me, though, was how clear the beer was--transparent ruby. I used wheat malt (obviously, for a weizenbock), and this yeast is said to produce a cloudy beer. Perhaps after all that time, everything precipitated out. But now I have to make this beer again with this yeast--and soon. Hopefully it won't take the full three years to mature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e... WOULD MAKE A FINE AMERICAN WHEAT BEER\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eAdam Haskins\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eAmerican Style White Beer (Blue Moon Type)\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eGood example of an American wheat. I chose to use this strain when trying to make a clone of Blue Moon for some friends of mine. I fermented at about 72F and I can pick up the banana in the final beer, but it isn't very strong. There is NO detectable clove and very little to no Sulfur. The final product is pretty hazy, but not really cloudy. I don't think the yeast choice was correct for what I was trying to do, but it would make a fine American wheat beer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-4 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eSLIGHT HAZE, AS EXPECTED\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003ecave_nate\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eMaple Wheat Ale\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eClean fermenting yeast. One vial into 2 qt starter for 10 gallons. OG 1.045. Fermented 65 to 70 deg range. no immediately noticeable banana, clove, or other notes. Yeast seemed to annunciate the hop flavor a bit too. Slight haze, as expected. Fyi, yeast stalled part way and racking it re-started the fermentation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-5 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eIT'S THE BEST HEFE I'VE EVER HAD \u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eBob Surratt\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eOregon style Hefeweizen\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eSeveral years back, I created a simple Hefe recipe using pale \u0026amp; wheat malt extract, 2 oz. Hallertauer hops \u0026amp; WLP320 yeast to see how it would turn out. Ever since then, I have served this ale at weddings, parties \u0026amp; also make it for friends. Everyone who has had the opportunity to drink this has said that “it’s the best Hefe I’ve ever had!” This is truly the best complement a homebrewer can receive. It’s also been suggested many, many times that I start making this beer commercially for the masses. I’m very grateful to have found this wonderful yeast as it is the single ingredient that makes this ale loved by all. :-)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2016-07-07T20:34:00-06:00","created_at":"2016-07-07T20:34:57-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":899,"price_min":899,"price_max":899,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23940583622,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":null,"requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"White Labs Yeast - 320 American Hefewaizen Ale","public_title":null,"options":["Default Title"],"price":899,"weight":86,"compare_at_price":null,"inventory_quantity":5,"inventory_management":"shopify","inventory_policy":"continue","barcode":null}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_80a0e313-78b9-4bcc-85b8-87d5231e99d3.jpg?v=1529969089"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_80a0e313-78b9-4bcc-85b8-87d5231e99d3.jpg?v=1529969089","options":["Title"],"content":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003ehis yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"styleChartContent\"\u003e\n\u003ch2 id=\"headerStyleChart\"\u003eStyle Performance Listing\u003c\/h2\u003e\n\u003cp\u003eA listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr class=\"header\"\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDubbel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eTrippel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpiced Ales\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eGrand Cru\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOther High Gravity\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eChristmas Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecialty Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eSaisons\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers.\u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-d8a3b225818e8fde72176393aeae7233\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eOREGON HEF!\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eLarry\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJul., 17th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eAmerican hef\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eMade a hef with this strain, one the best beers I have made. Very crisp and none of the banana which is what I wanted. Nailed my ABV at ~75-80 degrees over the course of 9 days total. Great yeast! will def. use in future!!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003ePERFECT FOR MY BEER\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eTwo Rooks\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJun., 14th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eWeizenbock\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI agreed to brew a German-style beer for a charity dinner. Those styles are not my favorite. HOnestly, I sort of fear the banana and clove flavors, because I've had beers where they were really unpleasant, overwhelming off-flavors. I settled on a Weizenbock, and hoped to keep the banana and clove at moderate levels with this yeast. It was in primary at 68 for three weeks, and after 6 weeks in the bottle... it was fine. Everyone at the dinner liked it. I enjoyed it, but it wasn't anything spectacular. That was in October 2012. Yesterday (June 2015) I just found a dozen I had forgotten about. I popped one open yesterday while brewing a barleywine, and as if to remind me just how much aging can improve a beer, the weizenbock was absolutely amazing. There were sherry notes, and a nice, very subtle undertone of spice and dark fruit. What really surprised me, though, was how clear the beer was--transparent ruby. I used wheat malt (obviously, for a weizenbock), and this yeast is said to produce a cloudy beer. Perhaps after all that time, everything precipitated out. But now I have to make this beer again with this yeast--and soon. Hopefully it won't take the full three years to mature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e... WOULD MAKE A FINE AMERICAN WHEAT BEER\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eAdam Haskins\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eAmerican Style White Beer (Blue Moon Type)\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eGood example of an American wheat. I chose to use this strain when trying to make a clone of Blue Moon for some friends of mine. I fermented at about 72F and I can pick up the banana in the final beer, but it isn't very strong. There is NO detectable clove and very little to no Sulfur. The final product is pretty hazy, but not really cloudy. I don't think the yeast choice was correct for what I was trying to do, but it would make a fine American wheat beer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-4 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eSLIGHT HAZE, AS EXPECTED\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003ecave_nate\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eMaple Wheat Ale\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eClean fermenting yeast. One vial into 2 qt starter for 10 gallons. OG 1.045. Fermented 65 to 70 deg range. no immediately noticeable banana, clove, or other notes. Yeast seemed to annunciate the hop flavor a bit too. Slight haze, as expected. Fyi, yeast stalled part way and racking it re-started the fermentation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-5 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eIT'S THE BEST HEFE I'VE EVER HAD \u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eBob Surratt\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eOregon style Hefeweizen\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eSeveral years back, I created a simple Hefe recipe using pale \u0026amp; wheat malt extract, 2 oz. Hallertauer hops \u0026amp; WLP320 yeast to see how it would turn out. Ever since then, I have served this ale at weddings, parties \u0026amp; also make it for friends. Everyone who has had the opportunity to drink this has said that “it’s the best Hefe I’ve ever had!” This is truly the best complement a homebrewer can receive. It’s also been suggested many, many times that I start making this beer commercially for the masses. I’m very grateful to have found this wonderful yeast as it is the single ingredient that makes this ale loved by all. :-)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

White Labs Yeast - 320 American Hefewaizen Ale

Product Description
$8.99
Maximum quantity available reached.

his yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.

Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

Style Rating Style Rating
Dubbel 1 Trippel 1
Spiced Ales 1 Grand Cru 1
Other High Gravity 1 Christmas Beers 1
Specialty Beers 1 Saisons 1

Reviews

Feedback and experiences from previous customers.

OREGON HEF!

By: Larry | Date: Jul., 17th 2015 | Beer(s) Brewed: American hef

 

Made a hef with this strain, one the best beers I have made. Very crisp and none of the banana which is what I wanted. Nailed my ABV at ~75-80 degrees over the course of 9 days total. Great yeast! will def. use in future!!

 

PERFECT FOR MY BEER

By: Two Rooks | Date: Jun., 14th 2015 | Beer(s) Brewed:Weizenbock

 

I agreed to brew a German-style beer for a charity dinner. Those styles are not my favorite. HOnestly, I sort of fear the banana and clove flavors, because I've had beers where they were really unpleasant, overwhelming off-flavors. I settled on a Weizenbock, and hoped to keep the banana and clove at moderate levels with this yeast. It was in primary at 68 for three weeks, and after 6 weeks in the bottle... it was fine. Everyone at the dinner liked it. I enjoyed it, but it wasn't anything spectacular. That was in October 2012. Yesterday (June 2015) I just found a dozen I had forgotten about. I popped one open yesterday while brewing a barleywine, and as if to remind me just how much aging can improve a beer, the weizenbock was absolutely amazing. There were sherry notes, and a nice, very subtle undertone of spice and dark fruit. What really surprised me, though, was how clear the beer was--transparent ruby. I used wheat malt (obviously, for a weizenbock), and this yeast is said to produce a cloudy beer. Perhaps after all that time, everything precipitated out. But now I have to make this beer again with this yeast--and soon. Hopefully it won't take the full three years to mature.

 

... WOULD MAKE A FINE AMERICAN WHEAT BEER

By: Adam Haskins | Date: Nov., 23rd 2012 | Beer(s) Brewed:American Style White Beer (Blue Moon Type)

 

Good example of an American wheat. I chose to use this strain when trying to make a clone of Blue Moon for some friends of mine. I fermented at about 72F and I can pick up the banana in the final beer, but it isn't very strong. There is NO detectable clove and very little to no Sulfur. The final product is pretty hazy, but not really cloudy. I don't think the yeast choice was correct for what I was trying to do, but it would make a fine American wheat beer.

 

SLIGHT HAZE, AS EXPECTED

By: cave_nate | Date: Nov., 23rd 2012 | Beer(s) Brewed: Maple Wheat Ale

 

Clean fermenting yeast. One vial into 2 qt starter for 10 gallons. OG 1.045. Fermented 65 to 70 deg range. no immediately noticeable banana, clove, or other notes. Yeast seemed to annunciate the hop flavor a bit too. Slight haze, as expected. Fyi, yeast stalled part way and racking it re-started the fermentation.

 

IT'S THE BEST HEFE I'VE EVER HAD

By: Bob Surratt | Date: Nov., 23rd 2012 | Beer(s) Brewed: Oregon style Hefeweizen

 

Several years back, I created a simple Hefe recipe using pale & wheat malt extract, 2 oz. Hallertauer hops & WLP320 yeast to see how it would turn out. Ever since then, I have served this ale at weddings, parties & also make it for friends. Everyone who has had the opportunity to drink this has said that “it’s the best Hefe I’ve ever had!” This is truly the best complement a homebrewer can receive. It’s also been suggested many, many times that I start making this beer commercially for the masses. I’m very grateful to have found this wonderful yeast as it is the single ingredient that makes this ale loved by all. :-)