Mangrove Jacks M20 Bavarian Wheat Yeast 10g

M20 produces the classic Bavarian hefeweizen profile — banana esters and clove-like phenols that define traditional German wheat beer. It is a very low-flocculating yeast by design: hefeweizen is meant to be hazy, and the yeast in suspension carries the flavour.

Best Suited To

• Bavarian Hefeweizen, Dunkelweizen, Weizenbock
• American Wheat Beer where banana and clove character are wanted

Specs

• Fermentation temp: 18–30°C (temperature controls banana/clove ratio)
• Attenuation: 68–72%
• Flocculation: Very Low (permanent haze — expected)
• Alcohol tolerance: Up to 12% ABV
• Pitching rate: 1 sachet per 23L at standard gravity

When to Choose M20

Choose M20 over M21 Belgian Wit when you are brewing hefeweizen rather than witbier. M20 leads with banana and clove; M21 is more citrus-forward and spicy. For authentic German wheat beer character, M20 is the correct strain.

Practical Notes

The banana/clove ratio is temperature-controlled. Ferment at 18–19°C for more clove character. Ferment at 22–25°C for more banana. A balanced result is typically achieved around 20°C. Decide which direction suits your recipe before you pitch.

Do not cold crash or fine a hefeweizen made with M20. The yeast in suspension carries the flavour — a clear hefeweizen has lost its character. The haze is not a defect.

Do not over-pitch. A slightly lower pitch rate than usual produces more ester expression in wheat styles.

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

Reviewed by the AHB Brewing Team — June 2026.