Mangrove Jack's M21 Belgian Wit yeast: temperature, attenuation and alcohol tolerance
Mangrove Jack's (dry)The published Mangrove Jack's data for Mangrove Jack's M21 Belgian Wit, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuation70 to 75 %
Alcohol tolerance9 % ABV
Fermentation temp18 to 25 C (64 to 77 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | Mangrove Jack's (dry) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting ale |
| Fermentation temperature | 18 to 25 C (64 to 77 F) |
| Apparent attenuation | 70 to 75 % |
| Alcohol tolerance | 9 % ABV |
| Flocculation | Low (rate 2) |
Notes
Recommended for Witbier, Belgian white, spiced ale, grand cru.
Character: Very light spice with a hint of bubble-gum; soft and cloudy.
A witbier strain with light spice and a touch of bubble-gum ester, low flocculation for the cloudy pour a wit needs, and a medium attenuation that leaves soft body. It is a low-tolerance strain, so keep it to standard-strength wits and spiced ales.
Substitutes and styles
Sources: Mangrove Jack's Craft Series yeast chart (attenuation, alcohol tolerance, temperature)