LalBrew Munich Classic Yeast – 11g Bavarian Wheat Beer Yeast
LalBrew Premium Series Munich Classic Yeast x 11g is a traditional Bavarian wheat beer strain selected from the Doemens Culture Collection.
It produces the distinctive banana, clove, spice and fruit character expected from authentic German wheat beers. With vigorous fermentation, medium-to-high attenuation and low flocculation, it is an excellent choice for Weizen, Weissbier, Hefeweizen, Dunkelweizen and Weizenbock.
- Fermentation range: 17–22°C
- Medium-to-high attenuation
- Low flocculation
- Prominent banana and clove character
- Vigorous top-fermenting strain
- Sachet size: 11g
$7.50
In stock (can be backordered)
LalBrew Premium Series Munich Classic Yeast x 11g is a Bavarian wheat beer strain selected from the respected Doemens Culture Collection. It produces the spicy, fruity and yeast-driven aroma profile associated with traditional German wheat beer styles.
Munich Classic is well known for creating a balanced combination of banana and clove notes. These flavours work naturally with wheat-rich grain bills, light Pilsner malt and the restrained bitterness commonly found in German Weizen recipes.
The strain performs across a variety of recipes and fermentation conditions, making it suitable for both new and experienced homebrewers. It is a true top-cropping yeast and may be collected from the surface of traditional open fermentation vessels during active fermentation.
Suitable Beer Styles
Use LalBrew Munich Classic for brewing:
- Hefeweizen
- Weizen
- Weissbier
- Dunkelweizen
- Weizenbock
- Kristallweizen
- Bavarian wheat beer
- German-style wheat ale
- Wheat beer fresh wort kits
- Experimental yeast-forward wheat beers
The strain is particularly well suited to recipes containing a high proportion of malted wheat.
Flavour and Aroma Profile
A typical fermentation can produce:
- Banana
- Clove
- Gentle spice
- Soft fruit esters
- Traditional wheat beer character
- Light bread and dough notes from the malt
Banana character is usually associated with fruity ester production, while the familiar clove aroma comes from phenolic fermentation compounds.
Fermentation conditions can influence the balance between these characteristics. Warmer fermentation may encourage stronger banana and fruit notes. Cooler conditions within the recommended range may produce more noticeable clove and spice character.
The grain bill, pitching rate, wort composition and fermentation vessel can also affect the final result.
Yeast Characteristics
- Yeast classification: Saccharomyces cerevisiae
- Fermentation type: Top fermenting
- Format: Active dry brewing yeast
- Sachet size: 11 grams
- Recommended fermentation range: 17–22°C
- Attenuation: Medium to high
- Flocculation: Low
- Fermentation activity: Vigorous
- Typical fermentation time: Approximately four days under standard conditions
- Aroma and flavour: Prominent banana and clove
- Diastaticus: Undetectable
- Solids: Approximately 93–97%
- Viability: At least 5 × 10⁹ CFU per gram
- Wild yeast: Less than 1 per 1,000,000 yeast cells
- Bacteria: Less than 1 per 1,000,000 yeast cells
Fermentation speed, flavour and attenuation depend on pitching quantity, yeast handling, wort nutrients and temperature control.
Vigorous Fermentation
LalBrew Premium Series Munich Classic Yeast x 11g can produce a vigorous fermentation and a substantial krausen.
Leave enough empty space at the top of the fermenter to prevent foam from reaching the airlock. A blow-off tube may be useful when using a smaller fermenter or brewing a higher-gravity Weizenbock.
Under Lallemand’s standard test conditions at 20°C, active fermentation may complete in approximately four days. However, actual fermentation time can vary considerably.
Always confirm that the specific gravity remains stable over consecutive days before bottling or kegging.
Low Flocculation and Traditional Haze
Munich Classic has low flocculation, meaning it does not settle as quickly or compactly as many English ale yeasts.
This characteristic suits traditional Hefeweizen and Weissbier, which are commonly served with a natural yeast haze. The suspended yeast can also contribute additional aroma, flavour and mouthfeel.
Allow extra settling time when a clearer beer is preferred. Cold conditioning may help remove some suspended yeast, although the beer may remain naturally cloudy.
Avoid aggressive finings when brewing a traditional Hefeweizen, as the cloudy appearance is part of the intended style.
General Brewing Instructions
- Clean and sanitise the fermenter and all equipment that will contact the wort.
- Transfer the prepared wheat beer wort into the sanitised fermentation vessel.
- Bring the wort within the recommended temperature range of 17–22°C.
- Pitch the yeast according to the directions printed on the sachet.
- Leave adequate headspace for the vigorous fermentation.
- Maintain a stable fermentation temperature.
- Allow fermentation to continue until gravity readings remain stable.
- Bottle or keg only after confirming fermentation is complete.
- Carbonate and condition according to the chosen wheat beer style.
- Serve chilled in a tall wheat beer glass.
The amount of yeast required depends on the batch volume and original gravity. Stronger Weizenbock recipes or larger batches may require additional yeast.
Using Munich Classic with Fresh Wort Kits
This yeast is an excellent match for wheat beer fresh wort kits, including:
- Bavarian Weizen
- Hefeweizen
- German Wheat Beer
- Dunkelweizen
- Weizenbock
- Wheat beer base kits
It works particularly well with simple Pilsner and wheat malt grists because its banana, clove and spice character becomes an important part of the finished beer.
Wheat Beer Brewing Tips
Use restrained hopping so the yeast and wheat malt remain the focus. Traditional German wheat beers generally feature low bitterness and little hop aroma.
A lively carbonation level suits Hefeweizen and Weissbier. However, always use pressure-rated bottles and calculate priming sugar carefully.
When pouring bottle-conditioned wheat beer, you can gently roll the bottle before opening to lift some settled yeast. Pour slowly into a tall glass and leave enough room for the large, foamy head.
For a clearer result, avoid disturbing the sediment and pour the beer carefully.
Yeast Nutrient Recommendation
Adding a suitable yeast nutrient can help support healthy fermentation, especially in higher-gravity wort or recipes with limited available nutrients.
Use the nutrient according to the dosage printed on its packaging. Do not exceed the manufacturer’s recommended amount.
Storage and Transport
Store unopened yeast according to the instructions printed on the sachet. Protect it from moisture, excessive heat and direct sunlight.
Check the best-before date before brewing. Do not use sachets that appear damaged, swollen or poorly sealed.
During hot weather, selecting Australia Post Express may reduce the time the yeast spends in transit. Express delivery is not refrigerated, but faster transport may help limit prolonged heat exposure.
Place the yeast into suitable cool storage promptly after delivery.
LalBrew Premium Series Munich Classic Yeast x 11g is an excellent choice for producing authentic Bavarian wheat beer with prominent banana, clove and spice character. Its vigorous fermentation and traditional low-flocculation profile make it ideal for classic German Weizen styles.
