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.
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
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
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.
Datasheets
Technical Datasheet: Click HERE to view & download
This provides the detailed information you need to use the product; detailing the benefits, where to use it, how to use it and the dose required.