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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.

\nBeer Styles: Witbier, American Wheat Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock
\nAroma: Fruity, Slight Banana and Clove
\nFermentation Temperature Range: 63 - 72°F
\nOptimum Temp: 63-74° F
\nAttenuation: Medium - High
\nFlocculation: Low
\nAlcohol Tolerance: 12% ABV

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LalBrew® Wit Wheat Beer Dry Yeast

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