Forbidden Fruit

Strain: 3463
Lab: Wyeast
Attenuation: 74%
Flocculation: 0
Temperature Range: 63 - 76 F
Alcohol Tolerance: 12%

Notes:
A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice