Lallemand WIT Brewing Yeast 11 Gram

Unlock the potential of your wheat beers with Lallemand WIT Brewing Yeast 11 Gram. This versatile yeast strain is perfect for crafting a wide variety of wheat beer styles, from Belgian Witbier to American Wheat and even Berliner Weisse. LalBrew Wit offers a balanced profile with subtle banana and spice aromas, allowing you to add your own creative spice additions. Unlike traditional hefeweizen strains, it produces lower levels of esters and phenols, giving you a clean slate to work with. Dry pitching is the way to go—just sprinkle the yeast on the wort as it fills the fermenter for a smooth, consistent fermentation process.

LalBrew Wit’s brewing properties are designed to make your brewing experience both flexible and rewarding. With a fermentation temperature range of 63-77°F and an apparent attenuation of 75-82%, you can expect a well-balanced beer that’s neither too dry nor too sweet. The yeast’s low flocculation contributes to a rich body and mouthfeel, while its alcohol tolerance of up to 12% allows for higher gravity brews. So, grab your Lallemand WIT Brewing Yeast 11 Gram and start creating your next wheat beer masterpiece. Your brewing adventure awaits!

Yeast Specs

Beer Syles: Lagers
Aroma: Clean, low to medium ester, no sulfer
Attenuation: High
Fermentation Range: 50-68°F (10-20°C)
Alcohol Tolerance: 13% ABV
Flocculation: Medium

Microbial Properties

Percent solids - 93% - 97%

Viability - ≥ 5 x 109 CFU per gram of dry yeast

Wild Yeast - < 1 per 106 yeast cells

Wild Yeast Media - This strain is known to grow on some wild yeast media including LWYM.

Diastaticus - Negative

Bacteria - < 1 per 106 yeast cells

Brewing Properties

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew WitTM yeast exhibits:

• Vigorous fermentation that can be completed in 4 days.
• Medium to High attenuation and Low flocculation.
• Aroma and flavor is somewhat fruity with notes of banana and slight clove.
• This strain is POF Positive.
• The optimal temperature range for LalBrew WitTM when producing traditional styles is 17 - 25°C (63 - 77°F).

 

OTHER PRODUCTS YOU MIGHT NEED 

Grains

If you are purchasing Your Lallemand WIT Brewing Yeast, you might need more grain!  

Hops

Hops is the main bittering agent in beer. You can select from a huge line of hop varietals from Hop Union to suit any brewers needs. The freshest hops for your next homebrewing endeavor. All hops are from YHC. 

Malt Extracts

View liquid and dry malt extracts here. 

Brew Pots

The pot pictured is an 8 gallon pot that is perfect for a beer kit or a standard 5 gallon batch. 

Wort Chillers and Thermometers

Wort Chillers and Thermometers are long term investments. It is important to chill your wort quickly. The quicker you chill it the stronger the cold break will be. You also need a good thermometer because high powered boiling changes more rapid temperature fluctuations. 

Siphons

Auto-siphons are a great luxury item to have in your brew equipment. Once you have one you will never go without one again. Don't forget to use a heavy duty sanitizer to clean it since you don't want to replace it as often as hoses. A good sanitizer for that job is Five Star San. 

Fermenters

 If you are using Lallemand WIT Brewing Yeast, you are getting ready to ferment some beer. Here's a link to our fermenter equipment. 

Hoses

 Many people reuse their hoses for far too long. Replacing your hoses often or even using as single use items is highly recommended with beer making. 

Funnels

Pouring your wort into a carboy can be tricky. Use a big funnel made just for the job. They even have different mesh screens to remove particles.  

Airlocks

All that healthy yeast is going to make a lot of gas especially with the high activity of Your Lallemand WIT Brewing Yeast. You'll be needing an airlock to let it out, and not let anything in. It is recommended to replace airlocks often. Because they never physically touch the beer, the sanitation risk is too often overlooked. Bacteria can spread without physical contact in a closed environment and plastic stubbornly harbors bacteria.

Yeast Starters

Making a yeast starter is a great way to avoid stuck fermentation and also get high yeast counts that allow the final cells to clean up after themselves, reducing off flavors and aromas. Higher populations means less yeast stress and less risk of off-flavors.  They help make better beer and can be used with Your Lallemand WIT Brewing Yeast. Use the right equipment to make the job easy. Flask, Foam Stopper, and Airlock. 

 DID YOU KNOW

Beer may have been made in Neolithic Europe as long as 5000 years ago.