LalBrew Munich Classic Wheat Beer Yeast (500g)
10372-06-11
$193.00
Description
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.
Specifications
| 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 |
Microbiological Properties
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
Brewing Properties
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.