Lallemand LalBrew® Munich Classic™ Wheat Beer Yeast
Origin: AUT
Supplier:
Lallemand Brewing
Description
LalBrew® Munich Classic™ is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions. LalBrew® Munich Classic™ is a genuine top-cropping yeast that can be collected from the surface of traditional open fermentation vessels using classic skimming techniques. It is ideal for brewing a variety of styles, including Hefeweizen, Weissbier, Dunkelweizen, 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 flavour is balanced with prominent notes of banana and clove. Lallemand LalBrew® Munich Classic™ is a POF Positive yeast strain.
The optimal temperature range for LalBrew Diamond™ yeast when producing traditional styles is 17°C to 25°C)
Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
Beer Styles:
Bavarian-style wheat beers - Hefeweizen, Weissbier, Dunkelweizen, and Weizenbock
Fermentation Range:
17-25°C
Aroma:
Fruity, banana, clove
Attenuation:
Medium to High
Attenuation Range:
76-83%
Flocculation:
Low
Alcohol Tolerance:
12% ABV
Pitching Rate:
50-100g/hL
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 flavour is balanced with prominent notes of banana and clove. Lallemand LalBrew® Munich Classic™ is a POF Positive yeast strain.
The optimal temperature range for LalBrew Diamond™ yeast when producing traditional styles is 17°C to 25°C)
Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
Beer Styles:
Bavarian-style wheat beers - Hefeweizen, Weissbier, Dunkelweizen, and Weizenbock
Fermentation Range:
17-25°C
Aroma:
Fruity, banana, clove
Attenuation:
Medium to High
Attenuation Range:
76-83%
Flocculation:
Low
Alcohol Tolerance:
12% ABV
Pitching Rate:
50-100g/hL
Flavour Wheel
Datasheets
Datasheet
Ongoing fuel protests and blockades are disrupting motorways and fuel depots, impacting our hauliers. They have advised that deliveries today and over the coming days may be affected.
Please bear this in mind when placing orders. If your order has already been dispatched, Éilís and the team will be in touch with updates as soon as we have them.
We appreciate your understanding and apologise for any knock-on impact to your brew schedules.