Lallemand Lalbrew Munich Classic Yeast

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.

Recommended Styles: Weizen/Weissbier, Dunkelweizen & 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 Lallemands Standard Conditions Wort at 20C (68F) 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 17C(63F) to 22C(72F)

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.