WB-06 / Hefeweizen Yeast
The Bavarian Hefeweizen strain. Produces the signature banana and clove that defines the style.
What it tastes like
Hefeweizen is a style defined by yeast character — and this is the yeast. The banana-clove balance, the soft pillowy body, the bright bubblegum esters — all come from this strain. Most German Hefeweizens (and faithful clones) use the Weihenstephan W68 strain, which is what WLP300 and Wyeast 3068 are. The dry version, WB-06, gets close.
Best in these styles
Fermentation profile
Temperature controls the banana-to-clove ratio. Cooler (62-65°F) = more banana. Warmer (68-72°F) = more clove. Pitch lower than standard ales (under-pitching is intentional — it stresses the yeast into producing more esters). Stays cloudy by design.
Available as
WB-06 / Hefeweizen Yeast is sold under multiple supplier brand names — same or near-identical strain.
| Format | Supplier | Product code | Notes |
|---|---|---|---|
| Dry yeast | Fermentis | Safbrew WB-06 | 11g Approximation; less expressive than liquid |
| Liquid | White Labs | WLP300 Hefeweizen Ale | 100B cells |
| Liquid | Wyeast | 3068 Weihenstephan Weizen | 100B cells |
| Liquid | Imperial | Stefon G01 | 200B cells |
Comparable strains
If you can't source this strain, these alternatives bring overlapping character or fermentation behavior.
History
Isolated from the Weihenstephan brewery research labs, where Bavarian Hefeweizen has been brewed for centuries. The strain (W68) was selected for its ability to produce the characteristic banana ester at typical fermentation temps. Modern German Hefeweizen production overwhelmingly uses W68 or close descendants.