LALBREW Belgian Wit Style Dried Yeast 11g

Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock

See more product details

SKU: YEA-02-054 Categories: , , , Tags: , ,

£3.13

Quantity:
Add to Wishlist
Add to Wishlist

Description

LalBrew Wit 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. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock

 

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Wit Yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis

Pitching Rate : 0.5 -1.0g P/L

 

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)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

 

 

 

 

Additional information

Weight .013 kg
Country of Origin AT
HS Code 2102101090

Reviews

There are no reviews yet.

Be the first to review “LALBREW Belgian Wit Style Dried Yeast 11g”