M21 Belgian Wit Yeast
Dry Wheat yeast from Mangrove Jack's.
LabMangrove Jack's· Wheat · Dry · M21
Specs
Attenuation
70–75%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–25°C
64–77°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-low
How readily the yeast clumps together and drops clear once fermentation winds down.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Usually used in
Witbier & Spiced Ales
Common questions
- What is the M21 Belgian Wit Yeast equivalent?
- WLP410 Belgian Wit II Ale Yeast — the same strain from another lab, the Belgian Wit II (WLP410) strain.
- What is M21 Belgian Wit Yeast's attenuation?
- 70–75% apparent attenuation.
- What temperature should I ferment M21 Belgian Wit Yeast at?
- 18–25°C is the recommended range.
- Does M21 Belgian Wit Yeast produce phenolics (clove and spice)?
- Yes. M21 Belgian Wit Yeast is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is M21 Belgian Wit Yeast good for?
- Witbier & Spiced Ales.
Brew with M21 Belgian Wit Yeast
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