
Banana Split
Produces high amounts of isoamyl acetate which is perceived as a banana flavour balanced with less dominant aromatics of apple, clove and plum. The esters are more dominant at high temperature and at lower pitches. Leaves a crisp finish.
Flocculation: Low
Attenuation: 73-77%
Temperature: 17-24°C
Beer Styles: Hefeweissen
Comparative Strains: Bavarian Wheat