Lallemand Wit™ Yeast 11g

Lallemand Wit™ Yeast 11g

Belgian wit-style ale yeast

LalBrew Wit™ is a relatively neutral wheat beer strain which can be used to produce a wide variety of wheat beer styles. LalBrew Wit™ produces lower levels of esters and phenols compared to 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 Weisse, Gose, Hefeweizen, Dunkelweis, and Weizenbock.

BEER STYLES: Belgian style wheat beers
AROMA: fruity, slight banana and clove
ATTENUATION RANGE: 75 - 82 %
TEMPERATURE RANGE: 17 - 25°C (63 - 77°F)
FLOCCULATION: Low
ALCOHOL TOLERANCE: 12% ABV

USAGE:

The pitch rate will affect the fermentation performance and flavour of the beer. For LalBrew Wit™ yeast, a pitch rate of 50 – 100g per hL of wort is sufficient to achieve optimal results for most fermentations. 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.
LalBrew Wit™ may be re-pitched just as you would any other type of yeast according to your brewery’s SOP for yeast handling. Wort aeration is required when re-pitching dry yeast.

Dry pitching:
Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the wort in the fermenter as it is being filled. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort.
For LalBrew Wit™ there are no significant differences in fermentation performance when dry pitching compared to rehydration.

Rehydration:
Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contamination. Measure the yeast by weight within the recommended pitch rate range. Pitch rate calculators optimized for liquid yeast may result in significant overpitching.