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.
Fermentation Temp Range
17 - 25°C (63 - 77°F)
Classified as Saccharomyces cerevisiae, a top fermenting yeast. Typical Analysis of LalBrew Wit™ yeast:
≥ 5 x 10⁹ CFU per gram of dry yeast
< 1 per 10⁶ yeast cells
Wild Yeast Media
This strain is known to grow on some wild yeast media including LWYM
< 1 per 10⁶yeast cells
Finished product is released to the market only after passing a rigorous series of tests *See specifications sheet for details
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.
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