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
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