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.
Characteristics:
Aroma – Belgian Wit yeast presents a very light spice with a hint of bubble-gum character. This yeast works exceptionally well with botanics.
Flavor/Mouthfeel – 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 ABV Beers – With a medium attenuation this strain will struggle with extremely high alcohol beers over 8% ABV and may become stressed.
Strain: Saccharomyces cerevisiae
Attenuation: 70-75%
Flocculation: Low
Alcohol Tolerance: 8% ABV
Optimum Fermentation Temp: 64°F – 77°F
Use: Beer
Styles:
Witbier
Grand Cru
Spiced Ales
Other specialty beers
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