Belgian Witbier

Tart, slightly phenolic character. For Wits and Grand Cru. Tolerates high gravity beers well.

Properties

Laboratory:

Wyeast Labs

Product ID:

3944

Type:

Wheat

Form:

Liquid

Flocculation:

Medium

Best For:

Belgian Wit, Grand Cru

Attenuation

Average Attenuation:

74 %

Minimum temperature:

16.7°C

Maximum temperature:

23.9°C