LalBrew Munich Classic™ is a Bavarian wheat beer strain selected from the Doemens Academy Culture Collection in Germany. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. LalBrew Munich Classic™ produces higher levels of esters and phenols compared to traditional Belgian wheat beer strains such as LalBrew Wit™. LalBrew Munich Classic™ has robust and consistent performance making it a great choice for a variety of traditional wheat beer styles. A true top-cropping yeast, LalBrew Munich Classic™ can be skimmed off the top of classic open fermentation vessels using traditional methods. Styles brewed with LalBrew Munich Classic™ include but are not limited to Hefeweizen, Weissbier, Dunkelweizen and Weizenbock.
Fermentation Temp Range
17 - 25°C (63 - 77°F)
Classified as Saccharomyces cerevisiae, a top fermenting yeast. Typical Analysis of LalBrew Munich Classic™ yeast:
≥ 5 x 10⁹ CFU per gram of dry yeast
< 1 per 10⁶ yeast cells
< 1 per 10⁶yeast 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:
Vigorous fermentation that can be completed in 4 days.
Medium to High attenuation and Low flocculation.
Aroma and flavor is balanced with prominent notes of banana and clove.
This strain is POF Positive.
The optimal temperature range for LalBrew Munich Classic™ yeast when producing traditional styles is 17 - 25°C (63 - 77°F).
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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