Beers To Brew: Traditional Heffeweizen beers, Dunkelweizen, Weizenbocks, Belgian Wit. | Attenuation: 86% | Temperature Range of 12-25°C ideally 18-24°C, (for clover flavours it should be below 22°C and for banana flavours above 23°C) | Fermentation: Ideally at 18-24°C (64-75°F). | Total Bacteria of less than 5/ml and high flocculation. | Pitching rate 1.5 g per 23 L at 20°C. | Storage: 36 months from the production date. Store in cool (< 10°C/50°F), dry conditions.