Quality Ingredients for Craft Brewers

LALLEMAND - MUNICH - Wheat Beer Yeast - 11g pack

SKU
DYMU011
   

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.

  • DESCRIPTION
  • SPECIFICATION
  • PRICES
  • 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.


    Brewing Properties

    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
    22°C(72°F)
    Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.


    Beer Styles

    Wheat-based beers, Weizen and Hefeweizen

    Aroma

    Estery, banana

    Attenuation

    Medium to high

    Fermentation Range

    17 - 22°C (63 - 72°F)

    Flocculation

    Low

    Alcohol tolerance

    9% ABV

    Pitching Rate

    50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL