Styles for Belgian Wit II*
(WLP410) yeast strain
Less phenolic than WLP400, and more spicy. Will leave a bit
more sweetness, and flocculation is higher than WLP400. Use to produce Belgian
Wit, Spiced Ales, Wheat Ales, and Specialty Beers.
Attenuation: 70-75; Flocculation: low to medium;
Optimum Ferm. Temp: 67-74
* Available July/Aug
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