German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers.
Optimum Fermentation Temperature: 15-20°C (59-68°F)
Pitching: 50-80 g/hl
Total Esters: 23
Total Superior Alcohols: 249
Residual Sugars: 10 g/l (2g maltotriose/L corresponding to an apparent attenuation of 81%)