LalBrew® Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as 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 Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .
BREWING PROPERTIES
In Lallemand’s Standard Conditions Wort at 20°C (68°F) 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.
BEER STYLES
wheat beers
AROMA
fruity, slight banana and clove
ATTENUATION
medium to high
FERMENTATION RANGE
17 - 22°C (63 - 72°F)
FLOCCULATION
low
ALCOHOL TOLERANCE
12% ABV
PITCHING RATE
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL