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Beerferm Golden Wheat

Selected strain of Saccharomyces cerevisiae with low flocculation, characterised by the production of typical fruity aromas, capable of enhancing the classic notes of wheat beer.
Technical sheet
Safety data sheet
Beerferm Golden Wheat is a selected strain of Saccharomyces cerevisiae with low flocculation, developed for the production of top-fermenting wheat beers. It is characterized by moderate fermentation kinetics and the ability to promote the development of fruity aromas, enhancing the typical aromatic profile of styles such as Weizen and Witbier, with a good balance between freshness and body.
  • Produces the fruity aromas typical of wheat beers
  • Ideal for brewing Weizen and Witbier
  • Low flocculation and moderate fermentation kinetics
Technical features
  • Fermentation temperature: 18-25 °C
  • Attenuation: 73-85%
  • Alcohol tolerance: ≤ 10% vol.
  • POF phenotype: positive
  • Diastatic character: negative
  • Flocculation: low
  • Fermentation kinetics: medium

Saccharomyces cerevisiae

50–100 g/hL, with the possibility of increasing the dosage in case of difficult fermentations or critical operating conditions.

Direct pitching
Distribute the yeast directly onto the surface of the wort at approximately 25 °C, ensuring even coverage to avoid clump formation.

Rehydration

  1. Add the yeast to lukewarm water or wort (25-30 °C) in a 1:10 ratio.
  2. Stir gently and let stand for 15 minutes.
  3. Inoculate into the main batch, ensuring that the temperature difference between the wort and the yeast suspension does not exceed 10 °C.

0.500 kg vacuum-sealed bag.
Store in a cool, dry place.
In case of opened package, it is recommended to store in the refrigerator.

Beerferm Golden Wheat is a selected strain of Saccharomyces cerevisiae with low flocculation, developed for the production of top-fermenting wheat beers. It is characterized by moderate fermentation kinetics and the ability to promote the development of fruity aromas, enhancing the typical aromatic profile of styles such as Weizen and Witbier, with a good balance between freshness and body.
  • Produces the fruity aromas typical of wheat beers
  • Ideal for brewing Weizen and Witbier
  • Low flocculation and moderate fermentation kinetics
Technical features
  • Fermentation temperature: 18-25 °C
  • Attenuation: 73-85%
  • Alcohol tolerance: ≤ 10% vol.
  • POF phenotype: positive
  • Diastatic character: negative
  • Flocculation: low
  • Fermentation kinetics: medium

Saccharomyces cerevisiae

50–100 g/hL, with the possibility of increasing the dosage in case of difficult fermentations or critical operating conditions.

Direct pitching
Distribute the yeast directly onto the surface of the wort at approximately 25 °C, ensuring even coverage to avoid clump formation.

Rehydration

  1. Add the yeast to lukewarm water or wort (25-30 °C) in a 1:10 ratio.
  2. Stir gently and let stand for 15 minutes.
  3. Inoculate into the main batch, ensuring that the temperature difference between the wort and the yeast suspension does not exceed 10 °C.

0.500 kg vacuum-sealed bag.
Store in a cool, dry place.
In case of opened package, it is recommended to store in the refrigerator.

Pair Beerferm Golden Wheat with:

Beergum-P

to give the finished beer a smooth, long-lasting head

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Nutri Brew

for complete yeast nutrition

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Brewing protocol with essedielle products

FILTRATION

Add Flavanto 40 Tabs and Beersol.

FERMENTATION

Add Beerferm Golden Wheat (for distinct aroma profiles) or Beerferm West Ale (for fruity and floral fragrances), in combination with Nutri Brew.

aging

If searched, add Tanni Brew or Brew Oak Chips

BOILING

Or in the various processes where the beer is to be protected from oxygen: Antiox Brew

before bottling

Use Beergum to stabilise the foam and bring roundness and structure to the beer.

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