LalBrew Wit – 11g sachet

LalBrew Wit™ Dry Yeast

LalBrew Wit™ is a top-fermenting strain selected for its ability to produce the light, refreshing character essential to traditional Belgian wheat beers. While it is a POF+ (Phenolic Off-Flavor positive) strain, it produces lower levels of esters and phenols compared to aggressive German Hefeweizen strains. This “restrained” profile makes it exceptionally versatile, as it supports rather than overpowers the citrus and spice adjuncts common in Belgian brewing. With medium-to-high attenuation and low flocculation, it ensures the stable, characteristic haze required for Witbier, Gose, and Berliner Weisse. Its vigorous fermentation kinetics and reliable performance across various temperatures make it a favorite for both traditional and modern wheat beer interpretations.

Key Benefits

• Balanced Profile: Delivers a more subtle banana and spice aroma than traditional German strains, ideal for spiced beers.
• Stable Haze: Low flocculation ensures the beer remains cloudy in suspension, fitting for Belgian wheat styles.
• Fast Turnaround: Vigorous fermentation that can be completed in as little as 4 days.
• Versatility: Suitable for a wide range of styles from acidic Goses to high-gravity Weizenbocks.
• Pitching Flexibility: Performs consistently whether direct-pitched or rehydrated.

Applications

• Brewing: The definitive choice for Belgian Witbier. Also highly effective for American Wheat, Gose, Berliner Weisse, and Belgian Pale Ales.
• Distilling: Useful for specialty wheat-based spirits where a light, fruity, and slightly spicy wash profile is desired.
• Cider Making: Can be used for “Belgian-style” ciders where a hint of banana and spice can complement tart apple profiles.

Typical Usage

• Pitch Rate: 50 – 100g per hL of wort (to achieve 2.5 – 5 million viable cells/mL).
• Fermentation Strategy: For a cleaner, more spice-forward beer, ferment at the lower end (17°C). To accentuate banana esters, ferment toward the higher end (22°C–25°C).

Technical Data & Properties

• Classification: Saccharomyces cerevisiae.
• Attenuation: Medium to High (75% – 82%).
• Flocculation: Low.
• Alcohol Tolerance: 12% ABV.
• Optimal Temp Range: 17°C – 25°C.
• STA1 (Diastaticus): Negative.
• POF Status: POF Positive (produces phenolic compounds).

Storage and Handling

• Storage: Store in vacuum-sealed packaging in dry conditions below 4°C.
• Shelf Life: 3 years from the date of manufacture if sealed.
• Handling: Once the vacuum seal is broken, use within 3 days. Dry pitching is the preferred method—sprinkle evenly onto the wort surface.

Summary

LalBrew Wit™ is the essential choice for brewers prioritising balance and drinkability in wheat beers. Its ability to maintain a stable haze while providing a restrained fruity/spicy profile makes it the perfect partner for Belgian-style recipes that rely on botanical and citrus additions.