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![LalBrew Belgian Wit-Style Dry Yeast [BEST BEFORE 2023.12]](https://d2j6dbq0eux0bg.cloudfront.net/images/28194561/2353903508.jpg "LalBrew Belgian Wit-Style Dry Yeast [BEST BEFORE 2023.12]")
LalBrew Belgian Wit-Style Dry Yeast [BEST BEFORE 2023.12]
[BEST BEFORE 2023.12]
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.
Brewing Properties:
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 estery with banana notes.
- This strain is POF Positive.
- The optimal temperature range for LalBrew Wit ™ yeast when producing traditional styles is 17 – 22°C (63 – 72°F).
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
