Lallemand Brewing Munich Classic™ German Wheat Style Ale Yeast

Lallemand Munich Classic Wheat Beer Yeast 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. In classic open fermentation vessels, the yeast can be skimmed off the top in the traditional manner.

Pack Sizes:

• 11g Sachet 

Beer Styles:

• Weizen/Weissbier
• Dunkelweizen
• Weizenbock.

Microbiological Properties:

• Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
• Typical Analysis of 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

*According to the ASBC and EBC methods of analysis

Brewing Properties:

In Lallemand Brewing 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 Munich Classic yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F)
• Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

Flavour and Aroma:

Re-hydration:

• Dosage 0.5 - 1.0 g/L
• Re-hydrate before use 100 mL (4 oz.) Water at 30 - 35C (86-92F)