Lallemand LalBrew Wit™ · Dry Wheat Beer Yeast · 11 g

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

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

• Food business operator: Danstar Ferment A.G. c/o Lallemand GmbH, Man-Straße 23A, 2333 Leopoldsdorf bei Wien, Austria
• 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

Údaje o potravině (CZ)

• Název: Aktivní sušené pivovarské kvasnice
• Složení: kvasnice (Saccharomyces cerevisiae), emulgátor E491 (sorbitan-monostearát, cca 1 %)
• Alergeny: neobsahuje – výrobce Lallemand uvádí kvasnice LalBrew® jako prosté alergenů
• Čisté množství: 11 g
• Skladování: v suchu, pod 4 °C
• Provozovatel potravinářského podniku: Danstar Ferment A.G. c/o Lallemand GmbH, Man-Straße 23A, 2333 Leopoldsdorf bei Wien, Austria

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.