Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.
Temp: 62–72°F (17–22°C)
Attenuation: 72-76%
Flocculation: MEDIUM-LOW
Alcohol Tolerance: 10%
Attenuation: 72-76%
Flocculation: MEDIUM-LOW
Alcohol Tolerance: 10%