Wyeast Forbidden Fruit 3463

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Chello

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This yeast is from an old Belgian brewery noted for its production of everything from wits to a classic grand cru. It creates a phenolic profile with subdued fruitiness and a well-balanced estery profile. Flocculation: low; apparent attenuation: 72-76%; temperature range: 63-76 F (17-24 C); alcohol tolerance: 12% ABV.



Anyone ever used this before? Sounds like it would be well suited for a good fruity american wheat. Your thoughts?
 
Does the fruitiness have any specific fruit characteristics? Like orange? blueberry? anything like that?
 
That will depend on a number of factors, including grain bill, hop schedule, pitching rate, temperature, gravity of the wort, aeration levels, etc., etc., etc.

For production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile.
 
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