10372-06-11
Attenuation | 76-83% |
Fermentation Temp Range |
17 - 25°C (63 - 77°F)
|
Flocculation | Low |
Alcohol Tolerance | 12% ABV |
Pitch Rate | 50-100 g/hL |
Species | S. cerevisae |
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 |
Negative |
Bacteria |
< 1 per 10⁶ yeast cells |
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Munich Classic™ yeast exhibits:
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
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