LalBrew – Munich

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’s 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 .

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.