Belgian Wit Ale II

Performance Data

Isolated from the brewery that revived the Witbier style, this particular yeast classically produces clove and phenolic esters. It leaves the impression of spices added to the beer such as white pepper. The yeast is top cropping and produces a very vigorous and foamy fermentation.

Origin: Celis White / Hoegaarden	Attenuation:
Flocculation: Medium	Temp Range: 62-75
Alcohol Tolerance:

This yeast is available in commercial pitches of 1BBL or more

Yeast Substitutions

We have found Propagate Lab's Belgian Wit Ale II to be comparable to the following commercial and homebrew strains:

Omega: OYL-023
BSI: BSI-400
White Labs: None
Wyeast: Wyeast 3944
Imperial: B44

These are recommendations based on yeast performance under similar conditions. Contact the yeast producer for more information on substitutions.

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Performance Data

Yeast Substitutions

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