Lallemand LalBrew Wit™ yeast (formerly called Munich) 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.
Attenuation: High w/ High Alcohol Tolerance
Flocculation: Low
Fermentation Temperature: Fermentation can be completed in 4 days above 68°F (20°C)
Lallemand LalBrew Belgian Wit Beer Yeast Data Sheet
