LalBrew® Wit Wheat Beer Dry Yeast 11g

Choose From: Just the Yeast Please!
Sale price$9.00

Pickup available at Altin Street Warehouse

Usually ready in 2 hours


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
Flocculation: Low
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.

Direct Pitching:
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:
  • Witbier
  • American Wheat Berliner Weiss
  • Gose
  • Hefeweizen
  • Dunkelweis
  • Weizenbock

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