Fruit and phenolic spice for weizen and wit, fermented properly dry. WB-06 reaches 86–90 % apparent attenuation and takes its time settling out.
Attenuation 86–90 % · 18–26 °C · Slow sedimentation · POF+ · Var. diastaticus · 50–80 g/hl · 11.5 g sachet
What it does in your beer
WB-06 gives a fruity and phenolic character that shifts with fermentation conditions, with the typical phenolic notes of wheat beers — think banana and clove. It produces well-attenuated beers (86–90 %) with medium esters and high higher alcohols.
Fermentis recommends it for wheat-based beers in Belgian and German styles, such as witbier and weizen. It's classified as Saccharomyces cerevisiae var. diastaticus, POF+.
At a glance
| Manufacturer | Fermentis |
| Strain / type | Wheat beer yeast (Saccharomyces cerevisiae var. diastaticus, POF+) |
| Form | Active dry yeast |
| Pack size | 11.5 g sachet |
| Apparent attenuation | 86–90 % |
| Sedimentation | Slow |
| Fermentation temperature | 18–26 °C (ideal range) |
| Alcohol tolerance | 9–11 % |
| Esters / higher alcohols | Medium / high |
| Dosage | 50–80 g/hl |
| Rehydration | Optional — direct pitch or rehydrate |
How much for a 20 L batch
Fermentis doses WB-06 at 50–80 g/hl, so a 20 L batch needs 10–16 g — 1–2 sachets of 11.5 g (approx.).
One sachet is within range for a normal-strength weizen; use a second for the top of the range.
How to use
- Direct pitch: once the wort is at or above fermentation temperature, sprinkle the yeast progressively over the whole surface so it doesn't form clumps.
- Rehydrating? Use at least 10× its weight of sterile water or boiled, hopped wort at 25–29 °C, leave 15–30 minutes, stir gently, pitch.
- Keep fermentation within 18–26 °C.
- It's a diastaticus variant, and diastaticus yeasts can keep fermenting dextrins left in finished beer, which can over-carbonate bottles. Bottle only once the gravity has stopped moving, then clean and sanitise thoroughly so it doesn't carry over into your next batch.
Pairs well with
Brewing a witbier? Try it with our floor-malted Czech Pilsner malt, wheat flakes, coriander and sweet orange peel.
Storage & shelf life
- We recommend dry storage below 10 °C. Fermentis allows below 24 °C for up to 6 months and below 15 °C for longer.
- Shelf life: 4 years from the production date (see the sachet).
- Opened sachet: seal, keep at 4 °C, use within 7 days.
Food information
- Name: Active dry brewing yeast, SafAle™ WB-06
- Ingredients: yeast (Saccharomyces cerevisiae var. diastaticus), emulsifier: sorbitan monostearate (E491)
- Allergens: none of the listed ingredients is an EU 1169/2011 allergen. Fermentis produces its yeast using glucose syrup derived from wheat, which is permanently exempt from allergen labelling in the EU; gluten in the finished product is below 20 mg/kg
- Net quantity: 11.5 g
- Storage: dry, below 10 °C recommended
Good to know
- Diastaticus, POF+: great in a weizen, not something to leave lurking in your bottling bucket.
- 11.5 g sachet with a 4-year shelf life from production.
- Your yeast is sent from our partner warehouse in the Czech Republic; if you also ordered equipment, that comes in a separate parcel.
FAQ
Is WB-06 a diastaticus yeast?
Yes. Fermentis classifies it as Saccharomyces cerevisiae var. diastaticus, POF+. Wait for a stable gravity before bottling and keep your cleaning and sanitising thorough.
How many sachets of WB-06 for 20 L?
One to two. 50–80 g/hl works out at 10–16 g for 20 L.
Weizen or witbier?
Both. Fermentis recommends it for Belgian and German wheat-based styles such as wit and weizen.
What temperature does WB-06 need?
Ideally 18–26 °C.