LalBrew® Munich Classic™ Wheat Beer Yeast

$182.00

LalBrew Munich Classic™ 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 Classic™ 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.

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SKU: LalBrew® Munich Classic™ Category:

Description

Quick Facts

Beer Styles: Bavarian-style wheat

Aroma: Fruity, banana, spicy

Attenuation: Medium to High

Fermentation Range: 63-72°F (17-22°C)

Flocculation: Low

Alcohol Tolerance: 12% ABV

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

Microbiological Properties

Classified as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew Munich Classic™ Yeast:

  • Percent solids: 93% – 97%
  • Viability: ≥ 5 x 109 CFU per gram of dry yeast
  • Wild Yeast: < 1 per 106 yeast cells
  • Diastaticus: Undetectable
  • Bacteria: < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests.

Brewing Properties

In Lallemand’s Standard Conditions Wort at 68°F (20°C) LalBrew Munich Classic™ yeast exhibits:

  • Vigorous fermentation that can be completed in 4 days.
  • Medium to high attenuation and low flocculation.
  • Aroma and flavor are balanced with prominent notes of banana and clove.
  • The optimal temperature range for LalBrew Munich Classic™ yeast when producing traditional styles is 63°F (17°C) to 72°F (22°C).

Lag phase, total fermentation time, attenuation, and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

If you have questions, please don’t hesitate to contact us.

Why Dry Yeast?

Yeast regularly contains under 7% water while dry brewing. Rigid standards of quality are upheld during processing to refrain from microbial pollution. The exceptional strength of dry yeast takes into account rigorous QC testing to guarantee that under 1 wild yeast cell or bacterium per million cells of yeast is detected while brewing.

When it comes to most strains, 1g of dry yeast includes at least 5 billion suitable cells; however, the figure will shift marginally depending on the batch. Please contact us with any questions.

Additional information

Weight 1 lbs

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