Versatile for a variety of Belgian Styles, the Wit bier yeast strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. For creating a delicate clove profile, the Wit strain provides a subtle balance with the esters while fermenting fairly dry and slightly tart. The finish complements the utilization of oats, malted and unmalted wheat. A true top cropping yeast, the 3944 yeast requires a full fermenter headspace of 33%.
Temperature Range: 62-75F, 16-24C
Alcohol Tolerance: 11 – 12% ABV
Styles: Belgian Dubbel, Belgian Tripel, Spice, Herb, or Vegetable Beer, Witbier
Wit Bier, Wit Bier, Wit Bier!
And the strain creates tasty ciders, producing a bit of sulfur. The sulfur will dissipate following a 2-3 month conditioning period.
For a refreshing summer abbey style ale, specify a recipe with 73% Belgian Pilsner Malt, 16.2% Red Wheat, 4.1% Belgian Munich Malt, 4.1% German Carafoam. Utilize Australian Summer and German Bavarian Mandarina hops, employing a hop bursting technique with 4 additions of each, splitting the amounts 50/50 in each addition while aiming for about 30 IBU’s. Begin adding the hops with 20 minutes remaining in the boil. Ferment with the 3944 yeast, creating flavors and esters to complement the fruitiness of the hops.