LalBrew® Wit (formerly Munich Wheat) 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.
- Flocculation: Low
- Attenuation: 75-82%
- Temperature Range: 17 – 25°C (63 – 77°F)
- Alcohol Tolerance: 12%
- Phenolic: Yes
- Diastatic: No
- Aroma: fruity, slight banana and clove