LalBrew® Wit formerly known as Munich Wheat Beer 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.
Attenuation: Medium to High
Alcohol Tolerance: 12% ABV
Optimum Fermentation Temp: 17-22°C
Dosage: 50 to 100g/hl (0.5 to 1g per litre)
Please Note: For best results we Always recommend ordering an Ice Pack with your dry yeast. Ice Packs can be found below in the "Optional" section.
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water (we suggest 110ml) at 30 to 35 °C. Stir gently, leave to rest for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 minutes at 30 to 35°C, and pitch the resultant cream into the fermentation vessel.
Perfect strain to ferment:
- American Wheat Berliner Weiss