LalBrew - Belgian Style Wit Ale Yeast

Belgian Wit Ale Yeast

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.

Quick Facts

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