This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.
Attenuation: 70-75%
Flocculation: Low
Optimum Fermentation Temperature: 65-69°F
Alcohol Tolerance: Medium
A yeast starter must be made with White Labs Yeast
Reviews provided by White Labs:
" ... as advertised"
By: Steve W
Date: May 12, 2010
Beer Brewed: American Wheat
Comments: Made a modified version of the basic wheat ale listed in the latest addition of Zymurgy (May 2010). Used this WLP320 for the first time to get the nice Hefe Oregon unfiltered haze look. Wow, used a 800ml starter pitched at about 70 deg...voracious fermentation from 1.048 to 1.010 (nearly 80% attenuation) in 24 hours. I let the hydrometer sample settle out for an hour in the fridge and remained nice and cloudy. Very nice flavor already with low banana notes as advertised. Will be using this WLP320 again for sure and may experiment with some other styles as well.
"Would happily use 320 again "
By: Trae
Date: May 24, 2009
Beer Brewed: American /German wheat
Comments: Brewed 10 gallons and split into 5 gallons for yeast comparison between 320(American) and 380(hefeweizen 4). Both yeasts started within twelve hours at 70F, and both hit final gravity of 1.012 from 1.049 on the seventh day. American turned out very crisp with a refreshing sweetness and mild hints of lemon. Final product had low to zero banana or clove, as this was the desired result. Would happily use 320 again. 380 really brought out the strong fruit flavors which over-powered any refreshing quality. I won't try 380 again when brewing a summertime wheat.
"It's the best Hefe I've ever had "
By: Bob Surratt
Date: Sept. 4, 2008
Beer Brewed: Oregon style Hefeweizen
Comments: Several years back, I created a simple Hefe recipe using pale & wheat malt extract, 2 oz. Hallertauer hops & WLP320 yeast to see how it would turn out. Ever since then, I have served this ale at weddings, parties & also make it for friends. Everyone who has had the opportunity to drink this has said that “it’s the best Hefe I’ve ever had!” This is truly the best complement a homebrewer can receive. It’s also been suggested many, many times that I start making this beer commercially for the masses. I’m very grateful to have found this wonderful yeast as it is the single ingredient that makes this ale loved by all. :-)
"The result was a very easy-to-drink ale ... "
By: Ryan Potter
Date: June 30, 2008
Beer Brewed: American Wheat Ale
Comments: I used this yeast to brew a special beer for my girlfriend's college graduation party - it really delivered. It produced a very slight banana note, little to no clove or sulphur, and a slight haze. The fermentation temperature was about 72 degrees. The result was a very easy-to-drink ale that won over several homebrew critics.
"Slight haze, as expected"
By: cave_nate
Date: June 9, 2008
Beer Brewed: Maple Wheat Ale
Brewery Name: Hirneisen Brau
Comments: Clean fermenting yeast. One vial into 2 qt starter for 10 gallons. OG 1.045. Fermented 65 to 70 deg range. no immediately noticeable banana, clove, or other notes. Yeast seemed to annunciate the hop flavor a bit too. Slight haze, as expected. Fyi, yeast stalled part way and racking it re-started the fermentation.
" ... would make a fine American wheat beer"
By: Adam Haskins
Date: April 26, 2007
Beer Brewed: American Style White Beer (Blue Moon Type)
Comments: Good example of an American wheat. I chose to use this strain when trying to make a clone of Blue Moon for some friends of mine. I fermented at about 72F and I can pick up the banana in the final beer, but it isn't very strong. There is NO detectable clove and very little to no Sulfur.The final product is pretty hazy, but not really cloudy.I don't think the yeast choice was correct for what I was trying to do, but it would make a fine American wheat beer.
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