Description

Mangrove Jack’s M21 Belgian Wit Yeast

A traditional, top-fermenting yeast that has a good balance between fruity esters, and warming spice phenolics. The yeast will leave some sweetness, and will drop bright if left long enough.

BEER STYLES

Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.

CHARACTERISTICS

YEAST CLASSIFICATION: Saccharomyces cerevisiae
ALCOHOL TOLERANCE: 8% ABV
ATTENUATION: 70 – 75%
RECOMMENDED TEMPERATURE RANGE: 18 – 25°C (64 – 77°F)
KILLER FACTOR: Sensitive
VIABLE YEAST CELLS: >5 x 109 cells per gram
DRY WEIGHT: 93 – 96%
WILD YEAST: <1 per 106 cells
TOTAL BACTERIA: <1 per 106 cells
GMO STATUS: GMO Free

PERFORMANCE CHARACTERISTICS: 5 = HIGH, 1 = LOW
FLOCCULATION RATE: 2/5
COMPACTION: 2/5

USAGE DIRECTIONS

Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-25 degrees C (64-77 degrees F).

OBSERVABLE TRAITS

AROMA CHARACTERISTICS:
Belgian Wit yeast presents a very light spice with a hint of bubble-gum character. This yeast works exceptionally well with botanics.
FLAVOUR/MOUTHFEEL CHARACTERISTICS:
This yeast has a slightly suppressed Belgian character presenting as phenolic and dry, fruity and very complex. The mouthfeel is smooth, light, dry and crisp.
HIGHER ALCOHOL BEERS:
With a medium attenuation this strain will struggle with extremely high alcohol beers over 8% ABV and may become stressed.