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Lallemand Wit Yeast - 11g

Lallemand Wit Yeast - 11g

$6.95Price

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.

  • Microbiological Properties

    Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
    Typical Analysis of LalBrew Wit Yeast:

    • Percent solids  93% – 97%
    • Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
    • Wild Yeast Media: This strain is known to grow on some wild yeast media including LWYM.
    • Wild Yeast  < 1 per 106 yeast cells
    • Diastaticus Negative
    • Bacteria  < 1 per 106 yeast cells
  • 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.

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