Description
LalBrew Wit 500 g – dry yeast for wheat beer and Belgian witbier
LalBrew Wit from Lallemand is a relatively neutral top-fermenting yeast for a wide variety of wheat beer styles. Compared with traditional hefeweizen strains such as LalBrew Munich Classic, it produces lower levels of esters and phenols. It gives a baseline profile of banana and spice, but leaves room for spices such as coriander and orange peel that are typical of Belgian witbier. The 500 g pack is intended for breweries.
Please note: This product is only available in Norway.
Suitable for
Belgian witbier, American wheat, Berliner Weisse, Gose, Hefeweizen, Dunkelweizen and Weizenbock.
Technical data
- Yeast: Saccharomyces cerevisiae (top fermenting)
- Fermentation temperature: 17–25 °C
- Attenuation: 75–82%
- Flocculation: low
- Alcohol tolerance: 12% ABV
- Pitch rate: 50–100 g/hl
- POF: positive
- Aroma: fruity, slight banana and clove
- Pack size: 500 g
Spesifikasjoner og instruksjoner
Frequently asked questions about LalBrew Wit
What temperature should LalBrew Wit ferment at?
Lallemand states 17–25 °C for traditional styles. At 20 °C fermentation can be complete in four days in Lallemand's standard wort.
How much yeast should I use?
Lallemand recommends 50–100 g per hl of wort.
How does LalBrew Wit differ from a hefeweizen yeast?
LalBrew Wit produces fewer esters and phenols than traditional hefeweizen strains, with a mild banana and clove profile. That leaves room for spices in Belgian witbier.
Why is the beer hazy?
The yeast has low flocculation and stays in suspension for a long time. That suits wheat beer, which is traditionally hazy.
Related
Betaling
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