Fermentis SafAle™ WB-06 · Dry Wheat Beer Yeast · 11.5 g

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

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

• Food business operator: Fermentis division of S.I. Lesaffre, 137 Rue Gabriel Péri, BP 3029, 59703 Marcq-en-Barœul Cedex, France
• 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

Údaje o potravině (CZ)

• Název: Aktivní sušené pivovarské kvasnice, SafAle™ WB-06
• Složení: kvasnice (Saccharomyces cerevisiae var. diastaticus), emulgátor: sorbitan-monostearát (E491)
• Alergeny: žádná z uvedených složek nepatří mezi alergeny podle nařízení (EU) č. 1169/2011. Fermentis vyrábí kvasnice s použitím glukózového sirupu z pšenice, který je v EU trvale vyňat z označování alergenů; obsah lepku v hotovém výrobku je pod 20 mg/kg
• Čisté množství: 11,5 g
• Skladování: v suchu, doporučeno pod 10 °C
• Provozovatel potravinářského podniku: Fermentis division of S.I. Lesaffre, 137 Rue Gabriel Péri, BP 3029, 59703 Marcq-en-Barœul Cedex, France

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.