LalBrew Munich Classic™ – German Wheat-Style Ale Yeast (11g)

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%
- Viability ≥ 5 x 10^9 per gram of dry yeast
- Wild Yeast  < 1 per 10^6 yeast cells
- Bacteria  < 1 per 10^6 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 London™ 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)
 
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.