Lallemand Belgian Wit style dried yeast 11g

$5.90

In stock (can be backordered)

SKU: Lalbelgwit Category: Tag:
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LalBrew Witâ„¢ is a relatively neutral wheat beer strain that can be used to produce a wide variety of wheat beer styles. LalBrew Witâ„¢ produces lower levels of esters and phenols compared to traditional hefeweizen strains such as LalBrew Munich Classicâ„¢. LalBrew Witâ„¢ 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

Finished product is released to the market only after passing a rigorous series of tests

*According to the ASBC and EBC methods of analysis

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.

Weight .012 kg
Dimensions 5 × 3.5 × .5 cm