Forbidden Fruit: 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.
Temperature Range: 63-76F 17-24C
Alcohol Tolerance: 12% ABV
Styles: Belgian Specialty Ale Witbier
|Attenuation||High 10 - 15 %|
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