Lallemand – Munich Classic Wheat Ale Dry Yeast 11g

LalBrew Munich Classic™ is a Bavarian wheat beer strain selected from the Doemens Academy Culture Collection in Germany. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. LalBrew Munich Classic™ produces higher levels of esters and phenols compared to traditional Belgian wheat beer strains such as LalBrew Wit™. LalBrew Munich Classic™ has robust and consistent performance making it a great choice for a variety of traditional wheat beer styles. A true top-cropping yeast, LalBrew Munich Classic™ can be skimmed off the top of classic open fermentation vessels using traditional methods. Styles brewed with LalBrew Munich Classic™ include but are not limited to Hefeweizen, Weissbier, Dunkelweizen and Weizenbock.

Species: Saccharomyces cerevisiae

Attenuation: 76-83%
Flocculation: Low
Alcohol Tolerance: 12% ABV
Optimum Fermentation Temp: 63°F – 77°F

Use: Beer

Styles:
Bavarian Style Wheats – Hefeweizen, Weissbier, Dunkelweizen, Weizenbock

This yeast can be pitched directly; However, if rehydration is preferred via Lallemand instructions: Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts. Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C (86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts.