Lallemand Munich Classic Yeast 11 g

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.

Styles brewed with LalBrew® Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock.

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

*According to the ASBC and EBC methods of analysis

Brewing Properties

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® 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 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.