Best yeast for witbier and Belgian white
SafAle WB-06 (Fermentis)The single best dry strain for witbier and Belgian white, and the number that decides it.
Use SafAle WB-06. For witbier and Belgian white it is the strongest match on the numbers that matter.
Gauge readout
Attenuation86 to 90 %
Alcohol tolerance9 to 11 % ABV
Fermentation temp18 to 26 C (64 to 79 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Why this strain
| Style | witbier and Belgian white |
|---|---|
| Recommended strain | SafAle WB-06 (Fermentis) |
| Fermentation temperature | 18 to 26 C (64 to 79 F) |
| Apparent attenuation | 86 to 90 % |
| Alcohol tolerance | 9 to 11 % ABV |
Notes
For a witbier, SafAle WB-06 is the dry choice. It produces the phenolic spice a Belgian white wants, stays in suspension for a cloudy pour, and attenuates high for a crisp, refreshing finish.
Pitch cooler for more clove and less banana. Pair it with the traditional coriander and orange peel; the yeast supplies the base phenol those spices sit on.
The yeast to buy
Related
Sources: Fermentis SafAle WB-06 product page