Yeast for Witbier

Yeast specially adapted to the production of wheat beers. It provides discreet fruity aromas and a distinctive phenolic taste (clove and pepper).

This yeast does not fully ferment maltotriose, making the beer smoother. This sensation is perfect for Belgian Witbier beers, where the high percentage of flakes will already bring a nice roundness.

This strain sedimentates moderately and gives the beer a little hazy veil.

Practical information :

• Type: Saccharomyces cerevisiae POF+Indicative inoculation rate: directly pitchable in must at 5-8g per 10 liters.
• Estimated attenuation: 77-83%.
• Aromatic profile: Banana, clove, pepper,
• Flocculation: Low
• Recommended fermentation temperature: 18-26°C

Substitutes : Lallemand Wit, M21, Wyeast 3944, WLP400