Munich Classic Wheat Beer Yeast 11g Wholesale
LalBrew® Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, LalBrew® Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner.
Traditional styles brewed with this yeast include but are not limited to:
- 17 - 22°C (63 - 72°F)
- fruity, banana, spicy
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Munich Classic Yeast:
- Percent solids: 93% – 97%
- Living Yeast Cells: < 5 x 109 per gram of dry yeast.
- Wild Yeast: < 1 per 106 yeast cells
- Bacteria: < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance. *According to the ASBC and EBC methods of analysis*See data sheets for details
In Lallemand’s Standard Conditions Wort at 20°C (68°F) Munich Classic yeast exhibits:
- Vigorous fermentation that can be completed in 4 days.
- Medium to High attenuation and Low flocculation.
- Aroma and flavor is balanced with prominent fruity esters and spicy phenol notes of banana and clove.
- The optimal temperature range for LalBrew® Munich Classic yeast when producing traditional styles is17°C(63°F) to 22°C(72°F)
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
|Analysis Values - Technical Data Sheet|
|Attenuation||Medium to high|
|Alcohol tolerance||12% ABV|
|Pitching Rate||50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL|
|Fermentation:||17 - 22°C (63 - 72°F)|
|Download Data Sheets|
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