LalBrew® Wit Wheat Beer Dry Yeast (Munich Wheat Beer)
LalBrew® Wit formerly known as Munich Wheat Beer 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 Belgian style beers.
- Beer Styles: Witbier, American Wheat Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock
- Aroma: Fruity, Slight Banana and Clove
- Fermentation Temperature Range: 63 - 72°F
- Optimum Temp: 63-74° F
- Attenuation: Medium - High
- Flocculation: Low
- Alcohol Tolerance: 12% ABV
|Support Documents||Click here for documents|
|Yeast Disclaimer||We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.|
|Yeast Style||Wheat Ale|
|Min Fermenting Temp||
|Max Fermenting Temp||
My hefeweizen came out great with this yeast. I just let it bloom for half an hour before pitching.
This yeast worked great! I have just started preparing a yeast starter instead of sprinkling dry yeast into wort, thanks Northern Brewer! Another great bath of beer!
LalBrew® Munich Classic Wheat Beer Dry Yeast (Danstar)
This yeast was quick to get perking. Very vigorous and pressure blue my top off a couple times, finally slows down.