Banana up front, a whisper of apple, clove and plum behind it. Banana Split is a dry hefeweizen yeast — and if you want more banana, you simply ferment warmer.
Attenuation 73–80 % · 19–24 °C · Low–medium flocculation · Non-diastatic · 50–150 g/hl · 11 g sachet
What it does in your beer
Banana Split produces high levels of isoamyl acetate, the ester behind banana flavour, balanced by very subtle undertones of apple, clove and plum. WHC Lab says raising the fermentation temperature amplifies the banana.
It is derived from the Weihenstephan strain but is not diastatic, which WHC Lab says sets it apart from other wheat strains on the market and means no risk to brewhouse operations. Attenuation runs 73–80 %, and low-to-medium flocculation keeps plenty of yeast in suspension.
At a glance
| Manufacturer | WHC Lab (Co. Wicklow, Ireland) |
| Strain / type | Hefeweizen yeast (Saccharomyces cerevisiae), derived from the Weihenstephan strain |
| Form | Dry yeast |
| Pack size | 11 g sachet |
| Attenuation | 73–80 % |
| Flocculation | Low to medium |
| Fermentation temperature | 19–24 °C |
| Alcohol tolerance | 12 % ABV |
| Nitrogen demand | Medium |
| Diastatic | No |
| Dosage | 50–150 g/hl |
| Rehydration | Not needed — pitch dry |
| Viable cells | 4.0 × 10⁹ cfu/g (typically 1 × 10¹⁰) |
| Beer styles | Hefeweizen and other wheat beers |
How much for a 20 L batch
WHC Lab recommends 50–150 g/hl: for a 20 L (0.2 hl) hefeweizen that's 10–30 g, or one to three 11 g sachets (approx., dosage × 0.2 hl). One sachet in 20 L is 55 g/hl, just above the bottom of the range.
How to use
- Pitch it dry onto wort that's already at 19–24 °C. No rehydration or oxygenation needed — WHC Lab's data sheet advises against both unless the beer is very high gravity.
- More banana? Ferment towards the warm end of 19–24 °C; WHC Lab says higher temperatures amplify the banana flavour.
- Prefer the banana a little more restrained? Keep to the cooler end of the range.
- Opened but not used up? Reseal, refrigerate at 0–10 °C and use promptly.
Pairs well with
Brewing a hefeweizen? Try it with BESTMALZ BEST Wheat and Czech Pilsner Malt in the grist and a modest charge of Northern Brewer for bittering.
Storage & shelf life
- Store sealed sachets dry and cool to ambient — ideally 5–15 °C, according to WHC Lab.
- Unopened and kept like that, it's good for at least 2 years from production.
- A half-used sachet goes back in the fridge at 0–10 °C, sealed tight against air and moisture, for your next weizen soon after.
Food information
- Name: Dry brewing yeast
- Ingredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %
- Allergens: no added allergens (WHC Lab safety data sheet)
- Net quantity: 11 g
- Storage: cool and dry, ideally 5–15 °C
Good to know
- Not diastatic, according to WHC Lab — so it doesn't bring the brewhouse risk that diastatic wheat strains can.
- Derived from the Weihenstephan strain and sold as one 11 g sachet of dry yeast.
- Ingredients leave from our partner warehouse in the Czech Republic, so this sachet travels separately from any equipment in the same order.
FAQ
Is Banana Split diastatic?
No. WHC Lab states it is not a diastatic strain, so it poses no risk to brewhouse operations.
How do I get more banana flavour?
Raise the fermentation temperature within the 19–24 °C range. WHC Lab says warmer fermentation amplifies the banana.
How many sachets for 20 L?
One to three. 50–150 g/hl is 10–30 g for 20 L.
Do I need to rehydrate it?
No. The data sheet says rehydration and oxygenation aren't necessary and should be avoided unless you're brewing a very high-gravity beer.