Belgian Wit Ale Yeast
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High phenol production contributes an herbal aroma and flavor notes which blends well with herb and fruitadjuncts. Expect a slightly lower resulting pH than English or American ale strains creating a dry beer.
Brewing Properties of Belgian Wit Ale Yeast
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 Belgian Wit Ale Yeast anywhere, you can substitute one of the following yeasts for a similar result.
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