Belgian Wit II Ale Yeast (WLP410)
From: White Labs
Type: Yeast • Packet: Liquid
A fairly clean strain with medium intensity and spice-like phenol production. With up to 75% attenuation, thisstrain produces a residual malt character.
Brewing Properties of Belgian Wit II 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.
If you see an error in our data, please let us know!
We are not affiliated with Yeastbot, or any beer yeast manufacturer. All copyrights and data are provided by their respective owners.