A strain producing a highly phenolic aroma, it is the original yeast used to produce witbier in Belgium.

Specifications:

• Attenuation: 74 -78%
• Flocculation: Med – Low
• Temp. Range: 67 – 74 F
• Alcohol Tolerance: Medium (5 – 10%)

Suggested Substitutions*:

• Imperial: B44 – Whiteout
• Wyeast: 3944 – Belgian Whitbier

*Suggested yeast substitutions may not be an exact replacement, but they will be a very close approximation.