Lallemand German Classic (Munich Classic)

Munich Classic Wheat Beer Yeast 

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.