Bright yeast and Angel yeast launched the new wheat beer yeast W38
An excellent wheat beer yeast is necessary for a good beer, and maybe Angel Bright W38 can do that. The ingredient is also important for that soft, slightly sweet malt flavor that commom wheat beer showed, and ensure that at least 50% wheat malt should be used together with the good pilsener malt. All of the efforts may promise you a nice brewing day!
Wheat beer starts at Bavaria and spreads to southern of Germany, Austria, Belgium and other area later. Wheat beer becomes one of the most popular beer styles in the family of craft beer. Many people decide to enjoy one when attracted by the unique fragrance, like banana ester or a spicy flavor…
However, do you know that nearly 60% ~ 80% of the formation of aroma components related to the metabolism of yeast? So many brewers say “Yeast is the soul of a beer”.
Bright yeast and Angel yeast launched a new wheat beer yeast, named Angel Bright W38 at CBCE. There is some instructions to help you learn more about the strain.
1. Strain source
Sulfuretted hydrogen is a common by-product during beer brewing. It displays some unpleased smell, “sulfur smell” , if not properly handled. Maybe the level is too low to smell, and it also affects the full bloom of beer aroma. That how to reduce or prevent the formation of H2S becomes a focus of yeast screening process this years.
Fortunately, the scientists of Bright yeast company developed a new beer yeast, which produce little H2S during brewing and help to taste refreshing and present a bright and expected body, through the patent technology of UC DAVIS to ensure the safety of biology and genetic stability.
The new yeast can be one of the most efficient solution to solve the problem of “Sulfuretted hydrogen”.
Pic.1 The patent technology of UC DAVIS
2. Law of fermentation
Typical to the style, Angel Bright W38 wheat beer exhibits low flocculation and finishes dry with a smooth finish. Quick start to fermentation and reaching a final gravity during 5 days at 21℃. The apparent attenuation ranges from 85% to 90%. All the maltotriose in the wort can be resolved while little tetrose will be used.
Pic.2 The level of alcohol during brewing (v/v,%)
Pic.3 Suger decline curve during brewing(S.G.)
（Brewing tempreture:21℃，OG:1.058，Brewing systerm:3.5L）
3. Aroma characteristics
The ideal temperature ranges from 17℃to 24℃. W38, an ale strain, created to compliment a wide variety of wheat based beer styles by producing a balance of spicy clove phenolics and sweet fruity esters.
An excellent wheat beer yeast is necessary for a good beer, and maybe W38 can do that. The ingredient is also important for that soft, slightly sweet malt flavor that commom wheat beer showed, and ensure that at least 50% wheat malt should be used together with the good pilsener malt. All of the efforts may promise you a nice brewing day!