Classic Witbier
| Brand: | Escarpment Labs |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
A genre-defining Witbier strain, famous for balanced phenol and ester character with slight tartness that emphasizes wheat flavour.
Brewing Properties of Classic Witbier
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
Medium% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
72-78% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-Low |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
66-75° F (19-24° C) |
Common Beer Styles using Classic Witbier
These are the most popular beer styles that make use of the Classic Witbier yeast:
Witbier
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