Description

Wyeast 3463-PC Forbidden Fruit yeast

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

• Escarpment Labs Fruity Witbier yeast
• Escarpment Labs Classic Witbier yeast
• Escarpment Labs Pine Tree Wit yeast
• Lallemand LalBrew Wit yeast