LalBrew® Wit™ Belgian Wit-Style Ale Yeast

$173.00

LalBrew Wit™ yeast is a relatively neutral strain that 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 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.

Traditional styles brewed with this yeast include but are not limited to Belgian White, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock.

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SKU: LalBrew® Wit™ Category:

Description

Quick Facts

Beer Styles: Wheat beers

Aroma: Fruity, slight banana and clove

Attenuation: Medium to High

Fermentation Range: 63-72°F (17-22°C)

Flocculation: Low

Alcohol Tolerance: 12% ABV

Pitching Rate: 50-100g/hL to achieve a minimum of 2.5-5 million cells/mL

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
  • Diastaticus: Undetectable
  • Bacteria: < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests.

Brewing Properties

In Lallemand’s Standard Conditions Wort at 68°F (20°C) LalBrew Wit™ yeast exhibits:

  • Vigorous fermentation that can be completed in 4 days.
  • Medium to high attenuation and low flocculation.
  • Aroma and flavor are somewhat fruity with notes of banana and slight clove.
  • The optimal temperature range for LalBrew Wit™ yeast when producing traditional styles is 63°F (17°C) to 72°F (22°C).

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

If you have questions, please don’t hesitate to contact us.

Why Dry Yeast?

Yeast regularly contains under 7% water while dry brewing. Rigid standards of quality are upheld during processing to refrain from microbial pollution. The exceptional strength of dry yeast takes into account rigorous QC testing to guarantee that under 1 wild yeast cell or bacterium per million cells of yeast is detected while brewing.

When it comes to most strains, 1g of dry yeast includes at least 5 billion suitable cells; however, the figure will shift marginally depending on the batch. Please contact us with any questions.

Additional information

Weight 1 lbs

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