Yeast
Celis — Brewing Science Institute
Brewing Science Institute
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Brewing Science Institute
- Product code
- B-44
- Form
- liquid
- Type
- ale
- Attenuation
- 72–76 %
- Temperature
- 17–24 °C
- Flocculation
- medium
- Alcohol tolerance
- 12 %
- STA1
- Negative
Description
The Celis witbier strain: tart, lightly phenolic, and a heavy producer of organic acids, which is where the dry finish comes from. Beyond witbier and grand cru it suits American fruited wheats, white IPA and pale ale.