LALBREW WIT Belgian Wit Style Dried Yeast 11g

LALBREW WIT Belgian Wit Style Dried Yeast 11g

£3.71

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

Quantity:
TEST >>1 - 152
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SKU: YEA-02-054 Categories: , , , Tags: , ,

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

Please see PITCHING RATE CALCULATOR HERE

Pitching rate of 0.5 – 1g per litre is recommended. If fermenting wort at 20c and a SG of 1.050 2 sachets is recommended

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.

 

 

 

Microbiological Properties

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 Media: This strain is known to grow on some wild yeast media including LWYM.
  • Wild Yeast  < 1 per 106 yeast cells
  • Diastaticus Negative
  • Bacteria  < 1 per 106 yeast cells

Belgian Wit TDS

Brewing Properties

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.

This strain is POF Positive.

The optimal temperature range for LalBrew Wit yeast when producing traditional styles is 17 – 22°C (63 – 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 0.020 kg
Country of Origin AT
HS Code 2102101090

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