Wyeast 3463 Forbidden Fruit Yeast

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. ATTENUATION: 72 - 76% FLOCCULATION: Low ALCOHOL TOLERANCE: 12% FERMENTATION TEMPERATURE: 17-24°C