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™

Munich Wheat Beer yeast originated in Bavaria, German and is a neutral strain which can be used to produce a wide variety of wheat-based beer styles. With only slight esters and phenol production,  Munich allows brewers to showcase other spice additions. Traditional styles brewed with this  yeast include but are not limited to American Wheat, Belgian White, Berliner weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .

Please see PITCHING RATE CALCULATOR HERE

Pitching rate of 0.5-1g per litre is recommended. If fermenting wort at 20c and a SG of 1.050 2 sachets is recommended

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
• Diastaticus Negative
• Bacteria  < 1 per 10⁶ yeast cells

Munich TDS

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 fruity esters and spicy phenol 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°C – 25°C (63°-77°F)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.