Belgian Whit Yeast Recommendation

[BDRJ]

I am looking to brew up a Belgian Whit in the next day or so and my current yeast selection is so so.

I have WB-06 (came with the kit I got) and Munich Classic.

Looking to create more of a Hoegarden or ShockTop style/flavor and I think my current yeast choices are not the ones to use.

Thoughts?

 

[VikeMan]

Given those choices, I'd use the WB-06. Munich classic is a german hefe strain, not at all a Belgian Wit strain. Also, WB-06 isn't really like the true belgian witbier strains, but will get you closer, IMO.

Personally, I'd use Wyeast 3944 or White Labs WLP400.

 

[AlexKay]

If you're focusing on dry, there's Lallemand Wit. I've only made one beer with it so far, but it came out well.

 

[Franktalk]

If you're focusing on dry, there's Lallemand Wit. I've only made one beer with it so far, but it came out well.

I use Lalbrew Wit all the time, and it's good. It is not as characterful as the liquid wit strains, but it makes a good, solid wit.

 

[IslandLizard]

Aside from the yeast, an essential part of a Witbier is using at least 50% wheat in the grist. Raw (flaked) wheat preferred, but you could use wheat malt or a mix of the 2. And probably add some rice hulls when going with a larger % of flaked wheat.

To reduce gumminess and lautering issues using raw (flaked) wheat, you could incorporate a combined beta-glucanase/protein rest at 121F for 15 minutes, but not longer.

When using wheat malt, make sure it's well crushed (narrower gap) as wheat kernels are quite a bit smaller than barley.