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	427
Weissbier	97
Witbier	82
Specialty IPA: White IPA	42
Fruit Beer	30
American Wheat Beer	27
Weizen/Weissbier	18
Belgian Pale Ale	10
Mixed-Style Beer	8
Saison	7
American Pale Ale	7
Weizenbock	6
Blonde Ale	5
Specialty IPA: New England IPA	5
Specialty IPA: Belgian IPA	5
Belgian Golden Strong Ale	4
Saison	4
Berliner Weisse	4
American IPA	3
Gose	3
Sahti	3
Belgian Specialty Ale	3
Belgian Tripel	3
Dunkles Weissbier	3
English IPA	3
Spice, Herb, or Vegetable Beer	2
Mixed-Fermentation Sour Beer	2
Irish Red Ale	2
American Pale Ale	2
Trappist Single	2
Spice, Herb, or Vegetable Beer	2
Belgian Dark Strong Ale	2
Roggenbier	2
Belgian Dubbel	2
Belgian Blond Ale	2
Fruit Lambic	2
German Pilsner (Pils)	1
Kölsch	1
Specialty Fruit Beer	1
Dunkelweizen	1
Lambic	1
Bière de Garde	1
Berliner Weisse	1
Roggenbier (German Rye Beer)	1
Dry Stout	1
British Brown Ale	1
Traditional Bock	1
Belgian Tripel	1
Belgian Blond Ale	1
American Wheat or Rye Beer	1
Imperial Stout	1
American IPA	1
Weizenbock	1
Belgian Pale Ale	1
Belgian Dubbel	1
American Amber Ale	1
Experimental Beer	1
Winter Seasonal Beer	1
Munich Helles	1
Standard/Ordinary Bitter	1
Blonde Ale	1
Common Cider	1
Belgian Dark Strong Ale	1