M20 produces the classic Bavarian hefeweizen profile — banana esters (isoamyl acetate) and clove-like phenols (4-vinyl guaiacol) that define traditional German wheat beer. It is a very low-flocculating yeast, which is correct for the style: hefeweizen is meant to be hazy, and the yeast stays in suspension to contribute its characteristic flavour.

Best suited to: Bavarian Hefeweizen, Dunkelweizen, Weizenbock, American Wheat Beer with character.

Fermentation parameters:

• Temperature: 18–30°C (temperature controls the banana/clove ratio)
• Attenuation: Medium (68–72%)
• Flocculation: Very Low (natural, expected haze)
• Alcohol tolerance: up to 12% ABV
• Pitching rate: 1 sachet per 23L at standard gravity

Flavour contribution: Banana and clove. The ratio is temperature-dependent: 18–19°C for more clove; 22–25°C for more banana. Around 20°C gives a balanced profile. The natural haze is part of the style — it carries the flavour.

Do not cold crash or fine this yeast if you want authentic hefeweizen character. Swirl the bottle before pouring, as traditional.

Choose M20 over M21 Belgian Wit when the recipe is German hefeweizen. M20 gives banana and clove; M21 gives citrus and spice.

Storage: Keep refrigerated. Once opened, reseal and use within 7 days.