LalBrew Munich Wheat Beer Yeast (500g)

Item No. 10229-06-11
LalBrew® Wit (formerly Munich) yeast can be used to produce a wide variety of wheat beer styles with less ester and phenol character than traditional hefeweizen strains. LalBrew® Wit's relatively neutral profile provides a baseline of banana and spice aromas, but leaves space for the brewer to
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$86.50
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Description

LalBrew® Wit (formerly Munich) yeast can be used to produce a wide variety of wheat beer styles with less ester and phenol character than traditional hefeweizen strains.

LalBrew® Wit's relatively neutral profile provides a baseline of banana and spice aromas, but leaves space for the brewer to showcase other spice additions. If you're looking for a more traditional banana & spice profile, consider LalBrew® Munich Classic.

Traditional styles brewed with this yeast include but are not limited to Belgian White, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock.

Brewing Characteristics
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Wit yeast exhibits:

  • Vigorous fermentation that can be completed in 4 days
  • Medium to High attenuation and Low flocculation
  • Aroma and flavor is somewhat estery with banana notes
  • 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.
  • This product has a recommended dosage rate of 50-100 g/hL to achieve a minimum 2.5-5 million cells/mL.


Flavor & Aroma
Aroma and flavor is somewhat estery with banana notes.


Specifications
Alcohol Tolerance 12
Maximum Temperature 22°C/72°F
Minimum Temperature 17°C/63°F
Species S. cerevisiae
Attenuation Medium/High
Beer Yeast Type Ale
Flocculation Low
Pitch Rate 50-100
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