LalBrew® Wit (formerly Munich Wheat) 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.
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).
Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock.
Package Size: 11 grams.