LalBrew Wit Belgian Wit Style Yeast (500g)
18229-06-11
$193.00
Description
LalBrew Wit™ is a relatively neutral wheat beer strain that can be used to produce a wide variety of wheat beer styles. LalBrew Wit™ produces lower levels of esters and phenols compared to traditional hefeweizen strains such as LalBrew Munich Classic™. LalBrew Wit™ provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian-style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weisse, Gose, Hefeweizen, Dunkelweis, and Weizenbock.
Specifications
| Attenuation | 65-82% |
| Fermentation Temp Range |
17 - 25°C (63 - 77°F)
|
| Flocculation | Low |
| Alcohol Tolerance | 12% ABV |
| Pitch Rate | 50-100 g/hL |
| Species | S. cerevisae |
Microbiological Properties
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Wit™ yeast:
| Percent Solids |
93%-97% |
| Viability |
≥ 5 x 10⁹ CFU per gram of dry yeast |
| Wild Yeast | < 1 per 10⁶ yeast cells |
| Wild Yeast Media | This strain is known to grow on some wild yeast media including LWYM |
| Diastaticus |
Negative |
| Bacteria |
< 1 per 10⁶ yeast cells |
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Wit™ yeast exhibits:
- Vigorous fermentation that can be completed in 4 days.
- Medium to High attenuation and Low flocculation.
- Aroma and flavor is somewhat fruity with notes of banana and slight clove.
- This strain is POF Positive.
- The optimal temperature range for LalBrew Wit™ when producing traditional styles is 17 - 25°C (63 - 77°F).
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.