LalBrew® Belgian 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 or Safale WB-06. 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.
Aroma and flavour are somewhat fruity with notes of banana and slight clove. You can expect a vigorous fermentation that can be completed in just 4 days. And the best part is that the beer is drinkable as soon as it is carbonated.
BEERS TO BREW: Belgian Witbier*, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock.
* Ferment on the cooler side of the temperature scale.
INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491.
FERMENTATION: Ideally at 17-22°C (63-72°F).
PITCHING: 11g per 20 L (50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL).
ATTENUATION: Medium to High.
REHYDRATION INSTRUCTIONS: Rehydration of Belgian Wit is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter, which is unnecessary with dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust the temperature to that of the wort and inoculate without delay. Attemperate in steps at 5-minute intervals of 10°C to the temperature of the wort by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Temperature shock, at greater than 10°C, will cause the formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors. Belgian Wit yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would any other type of yeast according to your brewery’s SOP for yeast handling.
STORAGE: Belgian Wit yeast should be stored dry below 10C° (50°F). Belgian Wit will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum.
SHELF LIFE: Refer to best before end date printed on the sachet. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days. If the opened package is re-vacuum sealed immediately after opening, yeast can be stored for up to two weeks below 4°C.
Percent solids 93% - 97%
Living Yeast Cells ≥ 5 x 10^9 per gram of dry yeast
Wild Yeast < 1 per 10^6 yeast cells
Bacteria < 1 per 10^6 yeast cells
Pathogenic micro-organisms: in accordance with regulation