Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
Style Performance Listing
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
| Style | Rating | Style | Rating |
| Dubbel | 1 | Trippel | 1 |
| Spiced Ales | 1 | Grand Cru | 1 |
| Other High Gravity | 1 | Christmas Beers | 1 |
| Specialty Beers | 1 | Saisons | 1 |
Reviews
Feedback and experiences from previous customers.
“GOOD ALTERNATIVE”
Bought this cause my local store was out of WLP300 strain. But as I wanted the 300’s banana flavour I used one vial for 40 liters. No starter, no aeration, 25 °C…BOOOOM banana all over the place. In my mind even more than you get with WLP300. On the other hand attenuation went down but that’s a price I’m willing to pay. Aroma is less fruity and more spicy. Besides banana there’s also hinds of clove and citrus in the flavour (might be the Saphir hops though) plus a very nice acidity.
“BALANCED, FLAVORFUL WEIZEN YEAST”
Very nice flavor from this. 380 produces a very balanced German wheat flavor with nice spice, fruit, and banana. I have tried other strains, including those purported to be based on Weihenstephan 68, and it has not worked well for me. It’s not just banana and bubble gum. Aroma from WLP380 is lightly spicy (nutmeg, allspice), clovey, slightly stone fruit, banana is present in noticeable amounts too. Less than some other strains, but still clearly there. If you’ve been unhappy with other strains and want more spice in a weizen, this might work.
I fermented a 1.052 dunkenweizen and a 1.080 weizenbock. The flavor compliments the darker weizen beers quite well. I fermented at 60F in an open fermenter. Seems like about a 24 hour lag and beers were finished in 10-14 days. The weizenbock was a repitch from the dunkel that I top cropped. It was about 80% attenuated by day four so the repitch was pretty brisk at fermenting.
The attenuation listed is not what I experienced. Plan for about a 73% attenuation. But don’t be surprised to see a 70-74% attenuation rather than the 80%. I got a little bit of sulfur towards the end but very minimal. Oxygenate and use some nutrient as well. To eek out a bit more attenuation, I raised the temp to 68F for about a week.
Compared to other weizen yeasts the flocculation was the same: slow and poor. Overall a pretty solid yeast.
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Returns
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