Fermentis SafAle W-68 German Wheat Beer Yeast

The classic German wheat beer strain. W-68 comes from the Weihenstephan lineage in Bavaria and is built for traditional German-style Hefeweizens. It produces the bold banana, clove, and fruity esters that define the style — much more expressive than LalBrew Wit, which stays lighter and more neutral.

Best For

German-style Hefeweizens, Kristallweizens, and any wheat beer where you want prominent banana and clove character rather than a clean or spice-forward profile.

Hard Specs

• Attenuation: 78–84%
• Flocculation: Medium
• Temperature Range: 64–79°F (ideal 66–75°F)
• Alcohol Tolerance: Up to 11% ABV
• More tech specs

Flavor & Behavior

W-68 delivers classic German wheat beer esters — banana, pear, and tutti-frutti fruitiness — along with a solid clove/phenolic backbone. It’s more assertive than many modern wheat strains, which is exactly why it works so well for authentic Hefeweizens. The medium flocculation helps it stay nicely hazy without being as stubborn as some low-floc strains.

In Practice

This is the strain to reach for when you want a proper, old-school German Hefeweizen with that signature banana and clove punch. If you’re making a traditional cloudy wheat beer and want the yeast to do a lot of the heavy lifting on flavor, W-68 is the better choice over LalBrew Wit. If you want something cleaner that lets your coriander and orange peel shine through more clearly, Wit is usually the smarter pick.

Pitching & Rehydration

One 11g sachet does a standard 5 gallon batch around 1.050 OG. Rehydrate in 86–95°F water for 15–30 minutes before pitching. Like most wheat strains, a healthy pitch helps keep the esters balanced and fermentation moving cleanly.