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Lallemand Munich Wheat Beer Style Yeast

Lallemand Munich Wheat Beer Style Yeast

Munich Classic is a Bavarian wheat beer strain is capable of expressing the spicy and estery aroma profile typical of German wheat beers. This strain is easy to use in a variety of recipes and fermentation conditions, making it a great choice for a variety of traditional wheat beer styles.

The yeast may be skimmed off the top of conventional open fermentation vessels in the traditional way. Weizen/Weissbier, Dunkelweizen, and Weizenbock are only a few of the styles brewed with Munich Classic.



USAGE

Depending on the desired gravity of the beer, among other variables, different yeast pitching rates should be applied.  For Munich Classic yeast, pitching rate varies between 50 grams and 100 grams of active yeast to inoculate 100 liters of wort.
The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions.
Munich Classic has an ABV tolerance of 9%.  For beers above 9%, the yeast will require nutrient addition such as 1g/hL of Servomyces.
$4.97
Lallemand Munich Wheat Beer Style Yeast—
$4.97

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Description

Munich Classic is a Bavarian wheat beer strain is capable of expressing the spicy and estery aroma profile typical of German wheat beers. This strain is easy to use in a variety of recipes and fermentation conditions, making it a great choice for a variety of traditional wheat beer styles.

The yeast may be skimmed off the top of conventional open fermentation vessels in the traditional way. Weizen/Weissbier, Dunkelweizen, and Weizenbock are only a few of the styles brewed with Munich Classic.



USAGE

Depending on the desired gravity of the beer, among other variables, different yeast pitching rates should be applied.  For Munich Classic yeast, pitching rate varies between 50 grams and 100 grams of active yeast to inoculate 100 liters of wort.
The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions.
Munich Classic has an ABV tolerance of 9%.  For beers above 9%, the yeast will require nutrient addition such as 1g/hL of Servomyces.