LalBrew Wit yeast is a relatively neutral strain which can be used to produce a wide variety of Wheat beer styles. Esters and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions. Traditional styles brewed with this yeast include but are not limited to Belgian White, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .
Usage:
The pitch rate will affect the fermentation performance and flavor of the beer. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.
Beer styles: wheat beers
Aroma: fruity, slight banana and clove
Attenuation: medium to high
Temperature range: 17 - 22°C
Flocculation: low
Alcohol Tolerance: 12% ABV
Pitching Rate: 0.5-1.0g/L
Available in 11gm sachets.
