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.
- Source: Wyeast
- Strain: 3463
- Flocculation Low
| Average | Range | |
|---|---|---|
| Attenuation | 74% | |
| Temp range | 69.5° | |
| Tolerance | 12% ABV |