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LalBrew® Belgian WIT-STYLE Ale Yeast (WIT)

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Description

Technical data sheet – click here

LalBrew® Wit yeast is a relatively neutral strain which can be used to produce a wide variety
of Wheat beer styles. Esters and phenol production is lower than for traditional hefeweizen
strains such as Munich Classic. Wit provides a baseline profile of banana and spice aromas,
but leaves space for the brewer to showcase other spice additions. Traditional styles
brewed with this yeast include but are not limited to Belgian White, American Wheat,
Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock

Microbiological Properties:

  • Classified as Saccharomyces cerevisiae, a top fermenting yeast.
  • Percent solids 93% – 97%
  • Viability ≥ 5 x 10 CFU per gram of dry yeast
  • Wild Yeast < 1 per 106 yeast cells
  • Diastaticus Undetectable
  • Bacteria < 1 per 106 yeast cells
  • Finished product is released to the market only after passing a rigorous series of tests

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
  • The optimal temperature range for Wit when producing traditional styles is 17°C(63°F) to 22°C(72°F)

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

Additional information

Weight N/A
Weight options:

500g, 11g