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Made for wits or any other Belgian ale—even sweet mead or cider—this strain's clove phenolics, esters and tart and dry ending was historically enhanced by orange peel and coriander. The well-known Belgian wheat beer was brought back from extinction in its historic home of Hoegaarden by Pierre Celis, from which this strain is thought to come.
Brewing Properties of GRAND CRU
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
Comparable Beer Yeast
If you cannot find GRAND CRU anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using GRAND CRU
These are the most popular beer styles that make use of the GRAND CRU yeast:
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