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Description
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: 17 - 24°C
Alcohol Tolerance: 12%
Diastatic (STA1): No
Flavour Profile: Spicy, Fruity, Dry, Tart
Suitable Beer Style: White IPA, Witbier
Availability: Periodic
Possible Substitutes