Lallemand Wit-Style Ale Yeast

LalBrew Wit yeast is a relatively neutral strain that can be used to produce a wide variety of wheat beer styles. Ester and phenol production are lower for traditional hefeweizen strains such as LalBrew 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. Strain Saccharomyces cerevisiae Beer styles American Wheat, Berliner Weiss, Dunkelweizen, Gose, Roggen/Rye, Weizen/Weissbier, Weizenbock, Witbier Attenuation 75-82% Temperature range 17 - 25°C (63 - 77°F) Flocculation Low Aroma Fruity, slight banana and clove Alcohol tolerance 12% ABV Pitching rate 50 - 100g/hL