Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST - Yeast

Type: Wheat

Form: Dry

Flocculation: Low

Laboratory: Lallemand

Attenuation: 70%

Alcohol Tolerance: Medium

Minimum Temperature: 63°F

Maximum Temperature: 72°F

Most Used In:

Style	Recipes
Witbier	415
Weissbier	95
Witbier	81
Specialty IPA: White IPA	40
Fruit Beer	28
American Wheat Beer	27
Weizen/Weissbier	16
Belgian Pale Ale	11
Mixed-Style Beer	8
American Pale Ale	7
Weizenbock	6
Specialty IPA: New England IPA	5
Blonde Ale	5
Specialty IPA: Belgian IPA	5
Belgian Golden Strong Ale	4
Berliner Weisse	4
Saison	4
Saison	4
Sahti	3
American IPA	3
Gose	3
Dunkles Weissbier	3
Belgian Tripel	3
Belgian Specialty Ale	3
English IPA	3
Mixed-Fermentation Sour Beer	2
Trappist Single	2
Spice, Herb, or Vegetable Beer	2
Spice, Herb, or Vegetable Beer	2
Irish Red Ale	2
Belgian Blond Ale	2
Belgian Dark Strong Ale	2
Belgian Dubbel	2
Roggenbier	2
Dunkelweizen	1
Specialty Fruit Beer	1
Kölsch	1
Lambic	1
German Pilsner (Pils)	1
Bière de Garde	1
American Pale Ale	1
Dry Stout	1
Fruit Lambic	1
British Brown Ale	1
Berliner Weisse	1
Roggenbier (German Rye Beer)	1
American Amber Ale	1
Belgian Dark Strong Ale	1
Common Cider	1
Blonde Ale	1
Standard/Ordinary Bitter	1
Munich Helles	1
Winter Seasonal Beer	1
Experimental Beer	1
Traditional Bock	1
Belgian Tripel	1
Belgian Dubbel	1
Belgian Pale Ale	1
Weizenbock	1
American IPA	1
Imperial Stout	1
Belgian Blond Ale	1