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, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, LalBrew® Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with LalBrew® Munich Classic include but are not limited to Weizen/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 flavor is balanced with prominent fruity esters and spicy phenol notes of banana and clove.
- The optimal temperature range for LalBrew® Munich Classic 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.