widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.
Origin: Flocculation: Low Attenuation: 72-76% Temperature Range: 63-76F, 17-24C Alcohol Tolerance: 12% ABV
Styles: Belgian Specialty Ale Witbier