A 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.
Flocculation: Low
Attenuation: 72-76%
Temperature Range: 63-76F
Alcohol Tolerance: 12%
Attenuation: 72-76%
Temperature Range: 63-76F
Alcohol Tolerance: 12%
Wyeast Info Page:
Forbidden Fruit
