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.
In Lallemand’s Standard Conditions Wort at 20°C (68°F) Munich yeast exhibits:
Vigorous fermentation that can be completed in 4 days
Medium to High attenuation and Low flocculation
Aroma and flavor is somewhat estery with banana notes
The optimal temperature range for Munich yeast when producing traditional styles is 17°C(63°F) to
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
Wheat-based beers, Weizen and Hefeweizen
Medium to high
17 - 22°C (63 - 72°F)
50 - 100g/hL to achieve a
minimum of 2.5 - 5 million cells/mL