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LalBrew Wit Yeast from Lallemand

LalBrew Wit

From: Lallemand
Type: Yeast  •  Packet: Dry
Species: Saccharomyces cerevisiae

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.

#banana  

Brewing Properties of LalBrew Wit

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Unknown
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Low%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Medium-High
Optimal Temperature
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
63-72° F
(17-22° C)

Common Beer Styles using LalBrew Wit

These are the most popular beer styles that make use of the LalBrew Wit yeast:

Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, Weizenbock


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