Lallemand LalBrew Wit Ale Yeast

A relatively neutral wheat beer strain from Lallemand. LalBrew Wit is designed to give a light baseline of banana and spice while staying more restrained than traditional hefeweizen strains. This leaves plenty of room for your spice additions (coriander, orange peel, etc.) to actually show up in the finished beer.

Best For

Belgian Witbiers, American Wheat beers, and any wheat beer where you want a clean, lightly fruity/spicy foundation without the yeast overpowering your spice additions.

Hard Specs

• Attenuation: 75–82%
• Flocculation: Low
• Temperature Range: 63–77°F (ideal 66–72°F)
• Alcohol Tolerance: Up to 12% ABV
• More tech specs

Flavor & Behavior

Wit produces lower levels of esters and phenols compared to classic hefeweizen strains. You’ll get a light baseline of banana and slight clove/spice, but it’s intentionally kept in check so it doesn’t dominate. The low flocculation helps it stay nicely hazy, which works well for both traditional witbiers and cleaner modern wheat beers.

In Practice

This is a solid, forgiving choice when you want to brew Belgian-style witbiers or wheat beers without the yeast fighting for attention. Because it’s more neutral than many wheat strains, it gives you better control over the final spice character. Many brewers like it for witbiers specifically because it lets the coriander and orange peel come through clearly instead of getting buried under heavy banana and clove from the yeast itself.

Pitching & Rehydration

One 11g sachet does a standard 5 gallon batch around 1.050 OG. Rehydrate in 86–95°F water for 15–30 minutes before pitching. Like most wheat beer strains, a healthy pitch helps keep fermentation clean and the esters balanced.