Profile: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.

Specifications:

• Attenuation: 72 – 76%
• Flocculation: Low
• Temp. Range: 63 – 76 F
• Alcohol Tolerance: 12%