{"product_id":"whc-lab-banana-split-hefeweizen-yeast","title":"WHC Lab Banana Split · Dry Hefeweizen Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eBanana 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 73–80 % · 19–24 °C · Low–medium flocculation · Non-diastatic · 50–150 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eBanana 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.\u003c\/p\u003e\u003cp\u003eIt 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.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eHefeweizen yeast (Saccharomyces cerevisiae), derived from the Weihenstephan strain\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e73–80 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eLow to medium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e19–24 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e12 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiastatic\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–150 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003eHefeweizen and other wheat beers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC 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.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch 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.\u003c\/li\u003e\n\u003cli\u003eMore banana? Ferment towards the warm end of 19–24 °C; WHC Lab says higher temperatures amplify the banana flavour.\u003c\/li\u003e\n\u003cli\u003ePrefer the banana a little more restrained? Keep to the cooler end of the range.\u003c\/li\u003e\n\u003cli\u003eOpened but not used up? Reseal, refrigerate at 0–10 °C and use promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a hefeweizen? Try it with BESTMALZ BEST Wheat and Czech Pilsner Malt in the grist and a modest charge of Northern Brewer for bittering.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore sealed sachets dry and cool to ambient — ideally 5–15 °C, according to WHC Lab.\u003c\/li\u003e\n\u003cli\u003eUnopened and kept like that, it's good for at least 2 years from production.\u003c\/li\u003e\n\u003cli\u003eA half-used sachet goes back in the fridge at 0–10 °C, sealed tight against air and moisture, for your next weizen soon after.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNot diastatic, according to WHC Lab — so it doesn't bring the brewhouse risk that diastatic wheat strains can.\u003c\/li\u003e\n\u003cli\u003eDerived from the Weihenstephan strain and sold as one 11 g sachet of dry yeast.\u003c\/li\u003e\n\u003cli\u003eIngredients leave from our partner warehouse in the Czech Republic, so this sachet travels separately from any equipment in the same order.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs Banana Split diastatic?\u003c\/strong\u003e\u003cbr\u003eNo. WHC Lab states it is not a diastatic strain, so it poses no risk to brewhouse operations.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I get more banana flavour?\u003c\/strong\u003e\u003cbr\u003eRaise the fermentation temperature within the 19–24 °C range. WHC Lab says warmer fermentation amplifies the banana.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne to three. 50–150 g\/hl is 10–30 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to rehydrate it?\u003c\/strong\u003e\u003cbr\u003eNo. The data sheet says rehydration and oxygenation aren't necessary and should be avoided unless you're brewing a very high-gravity beer.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609652558,"sku":"BOP-2020","price":5.94,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2020_whc-lab-dry-brewing-yeast-banana-split-11-g--1.jpg?v=1790201891","url":"https:\/\/brewtaurus.com\/products\/whc-lab-banana-split-hefeweizen-yeast","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}