Pinnacle Hefeweizen Brewing Yeast (500g)

Pinnacle Hefeweizen Brewing Yeast is a high quality active dry brewing yeast selected for the production of traditional German style wheat beers. This vigorous top‑cropping strain delivers the classic flavour and aroma profile associated with Hefeweizen styles, producing expressive banana and pear esters balanced with a well‑defined clove character.

Pinnacle Hefeweizen Brewing Yeast is comparable in performance to liquid yeast while offering the practical advantages of an active dry format. It provides consistent and reliable fermentation performance and is a cost‑effective option for both craft and commercial brewers. The yeast is non‑phenolic in unintended applications and is well suited to controlled fermentation environments.

At packaging, Pinnacle Hefeweizen Brewing Yeast contains greater than 93% dry weight with a viable yeast count exceeding 6.0 × 10⁹ cfu per gram. Levels of non‑Saccharomyces species and total bacteria are tightly controlled, each measuring less than one colony‑forming unit per 10⁶ cells. The product is supplied in 500 g and 10 kg vacuum packs.

Storage and handling

The yeast should be stored under dry conditions at 4–10°C. The vacuum package remains hard until the seal is broken. Once opened, packs should be resealed if not fully used, stored at 4°C and used within five days. Shelf life is three years from the production date when stored correctly.

Pitching and rehydration

Recommended pitching rates range from 50–100 g/hL, achieving a minimum of 3–6 million viable cells per millilitre. Lower pitching rates may be used in certain styles to enhance ester expression. The yeast can be direct pitched, however rehydration is recommended for best results. Rehydrate using ten times the weight of yeast in sterile wort below 5° Plato or sterile water at 28–35°C, with an optimum temperature of 30°C. Avoid temperature shock by adjusting the rehydrated yeast to within 5°C of the wort prior to inoculation.

Typical performance

• Attenuation: 76–82%
• Fermentation temperature: 18–22°C
• Flocculation: Low
• Fermentation rate: Medium
• Alcohol tolerance: Up to 10% ABV
• Foam stability: Excellent
• POF character: Positive
• Diacetyl reduction: Fast

Beer styles

Hefeweizen, Dunkelweizen, Weizenbock, American Wheat, Belgian style Wit.