STRAIN:
3463-PC

Forbidden Fruit

Species: Saccharomyces cerevisiae 

Profile: 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.

Metric Temperature Range: 17-24 °C

Low

Flocculation

72
-
76

Attenuation

63
-
76°F

Temperature Range

12

ABV