Lallemand Belgian Wit Style Yeast 11g
Lallemand Belgian Wit Style Yeast 11g Wholesale
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 wheat beers.
Traditional styles brewed with this yeast include but are not limited to:
- Belgian Witbier
- American Wheat
- Berliner Weiss
- 17 - 22°C (63 - 72°F)
- Fruity, slight banana and clove
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of Wit yeast:
- Percent solids: 93% – 97%
- Living Yeast Cells: < 5 x 109 CFU per gram of dry yeast.
- Wild Yeast: < 1 per 106 yeast cells
- Diastaticus: Undetectible
- Bacteria: < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance. *According to the ASBC and EBC methods of analysis*See data sheets for details
In Lallemand’s Standard Conditions Wort at 20°C (68°F) Wit yeast exhibits:
- Vigorous fermentation that can be completed in 4 days.
- Medium to High attenuation and Low flocculation.
- Aroma and flavor is somewhat fruity with notes of banana and slight clove.
- The optimal temperature range for Wit when producing traditional styles is 17°C(63°F) to 22°C(72°F).
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
|Analysis Values - Technical Data Sheet
|Attenuation||Medium to high|
|Alcohol tolerance||12% ABV|
|Pitching Rate||50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL|
|Fermentation:||17 - 22°C (63 - 72°F)|
|Download Data Sheets|
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