Lallemand Wit Yeast (500g)

Lallemand Wit Yeast (500g)

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SKU: Y-WIT-500G Categories: ,

Datasheets

  • Product description

    (Formerly Munich Wheat Yeast)

    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.

    Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, 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 < 1 per 106 yeast cells
    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
    The optimal temperature range for LalBrew® Wit yeast when producing traditional styles is 17°C(63°F) to
    22°C(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.

  • Additional information

    Additional information

    Weight (kg)

    0.5

    Stock Unit

    Each

    Stock-to-base Ratio

    1

    Available In

    Lallemand Wit Yeast (500g)