Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.
Yeast Strain Description
A traditional, top-fermenting yeast that has a good balance between fruity esters and warming spice phenolics. The yeast will leave some sweetness, and will drop bright if left long enough.
RECOMMENDED TEMPERATURE RANGE: 18 – 25°C (64 – 77°F)
ATTENUATION: 70 – 75%
FLOCCULATION RATE: Low – medium
AROMA CHARACTERISTICS
Belgian Wit yeast presents a very light spice with a hint of bubble-gum character, this yeast works exceptionally well with botanics.
FLAVOUR / MOUTHFEEL CHARACTERISTICS
This yeast has a slightly suppressed Belgian character presenting as phenolic and dry, fruity and very complex character. The mouthfeel is smooth, light, dry and crisp.
HIGHER ALCOHOL BEERS
With a medium attenuation this strain will struggle with extremely high alcohol beers over 8% ABV and may become stressed.
