Soft banana, a whisper of clove and plenty of room for orange peel and coriander. Wit is a relatively neutral wheat beer strain — fruity, but calmer than a classic hefeweizen yeast.
Attenuation 75–82 % · 17–25 °C · Low flocculation · Fruity, slight banana & clove · Up to 12 % ABV · 11 g sachet
What it does in your beer
LalBrew Wit™ covers a wide spread of wheat beers, from witbier and American wheat to weizen and weizenbock. It's POF positive, giving fruity notes with a slight banana and clove, at lower levels of esters and phenols than traditional hefeweizen strains.
Flocculation is low, so the yeast stays in suspension — handy when the style is meant to be cloudy. Fermentation is vigorous and can be complete in 4 days, with 75–82 % attenuation and 12 % ABV tolerance.
At a glance
| Manufacturer | Lallemand (LalBrew®) |
| Strain / type | Wheat beer yeast (Saccharomyces cerevisiae) |
| Form | Active dry yeast |
| Pack size | 11 g sachet |
| Attenuation | 75–82 % |
| Flocculation | Low |
| Fermentation temperature | 17–25 °C |
| Alcohol tolerance | 12 % ABV |
| Aroma | Fruity, slight banana and clove |
| POF / diastaticus | Positive / negative |
| Pitching rate | 50–100 g/hl |
| Rehydration | Not needed — dry pitching preferred |
How much for a 20 L batch
Lallemand's pitch rate for Wit is 50–100 g/hl. A 20 L batch (0.2 hl) needs 10–20 g, i.e. 1–2 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11 g sachets).
For a weizenbock or any other high-gravity wort, Lallemand notes that higher pitch rates and extra nutrients may be needed.
How to use
- Dry pitch (Lallemand's preference): sprinkle it evenly over the wort surface. For Wit there's no significant difference versus rehydrating.
- Rehydrate if you must: 110 ml clean, sterilised water at 30–35 °C, rest 15 minutes, stir gently, rest 5 minutes, then attemperate by no more than 10 °C every 5 minutes. Not distilled or RO water.
- Ferment at 17–25 °C.
- Can be harvested and re-pitched like any other yeast (Lallemand).
- Vacuum lost on the sachet? Don't use it.
Pairs well with
Brewing a witbier? Try it with BESTMALZ BEST Wheat, wheat flakes, coriander seed and sweet orange peel.
Storage & shelf life
- Refrigerate: vacuum-sealed, dry, below 4 °C (Lallemand).
- Shelf life: the expiry date is printed on the pack; Lallemand's ale strains last 2–3 years from production.
- Once opened: reseal, back into the fridge below 4 °C and use within 3 days, unless vacuum-resealed immediately.
Food information
- Name: Active dry brewing yeast
- Ingredients: yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monostearate, approx. 1 %)
- Allergens: none — allergen-free per Lallemand
- Net quantity: 11 g
- Storage: dry, below 4 °C
Good to know
- Low flocculation: it stays in suspension, so a hazy pour is expected.
- POF positive: the banana and clove come from the yeast and are meant to be there.
- Ingredient orders are fulfilled from our partner warehouse in the Czech Republic, apart from equipment — watch for two deliveries.
FAQ
Is Wit a hefeweizen yeast?
It covers weizen/weissbier, dunkelweizen and weizenbock, but with lower levels of esters and phenols than traditional hefeweizen strains — expect gentler banana and clove.
What temperature should I ferment Wit at?
17–25 °C.
How many sachets of Wit for a 20 L batch?
One sits inside the 50–100 g/hl range (10–20 g in 20 L); two reach the top of it.
Will my wheat beer be cloudy?
Most likely. Wit has low flocculation and stays in suspension, which suits hazy wheat styles.