Belgian Witbier (Wyeast 3944)

Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace.

Attenuation: 72-76%
Alcohol tolerance: 12 %
Flocculation: medium
Optimum fermentation temperature: 16-24 °C
Producer: Wyeast