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 Belgianstyle 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® Belle Saison 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
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Belle Saison yeast exhibits:
- Vigorous fermentation that can be completed in 4 days
- Medium to high Attenuation and Low Flocculation
- Aroma and flavor is traditional Witbier with notes of banana and slight clove
- 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.