Widely used in the production of Witbier and Grand Cru. Produces spicy phenolics which are balanced by a complex ester profile. The subtle fruit character and dry tart finish complements wheat malt, orange peel, and spice additions typical of Wits.
Alcohol tolerance: 12%
Flocculation: Low
Attenuation: 72-76%
Temperature Range: 63 to 76 degrees F.
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