LalBrew - Munich Classic Yeast

Classic Hefeweizen Yeast

LalBrew Munich ClassicTM is a Bavarian wheat beer strain selected from the Doemens Culture Collection. It imparts the spicy and fruity aroma profile typical of 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 ClassicTM can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with LalBrew Munich ClassicTM include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock.

BREWING PROPERTIES

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Munich ClassicTM 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 notes of banana and clove.

The optimal temperature range for LalBrew Munich ClassicTM yeast when producing traditional styles is 17°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.

BEER STYLES

Bavarian-style wheat

AROMA

fruity, banana, spicy

ATTENUATION

medium to high

FERMENTATION RANGE

17 - 22°C (63 - 72°F)

FLOCCULATION

low

ALCOHOL TOLERANCE

12% ABV

PITCHING RATE

50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL