Lallemand Munich Classic Wheat Beer Yeast 11g

£3.45
14 days
GEB2336
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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:

  • Weizen/Weissbier
  • Dunkelweizen
  • Weizenbock

Temperature Range

  • 17 - 22°C (63 - 72°F)

Aroma

  • fruity, banana, spicy

Microbiological Properties:

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

Brewing Properties

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
AttenuationMedium to high
FlocculationLow
Alcohol tolerance12% ABV
Pitching Rate50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL
Fermentation: 17 - 22°C (63 - 72°F)

Download Data Sheets

Download Munich Classic Yeast Datasheet

Download Munich Classic Best Practices Datasheet

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