LalBrew Wit� 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 LalBrew 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. 
�Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .
�Vigorous fermentation that can be completed in 4 days.
�Medium to High attenuation and Low flocculation.
�Aroma and flavor is somewhat fruity with notes of banana and slight clove.
�The optimal temperature range for LalBrew Wit� when producing traditional styles is 17�C(63�F) to 22�C(72�F).

Pitch Rate
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL