Munich Classic
German Wheat Style Ale Yeast
Lallemand LalBrew
A Bavarian wheat beer strain selected from the Doemens Culture Collection. It can easily express the Spicy & Estery aroma profile typical to German wheat beer styles.
Munich Classic produces aromas and flavors that are balanced with prominent fruity esters and spicy phenol notes of banana and clove.
BEERS TO BREW: Weizen/Weissbier, Dunkelweizen, Weizenbock, Traditional heffeweizen beers, Belgian Wit*.
* Ferment on the cooler side of the temperature scale.
INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491.
FERMENTATION: Ideally at 17-22°C
PITCHING: 11g per 20L to achieve a minimum of 2.5 - 5 million cells/mL
ATTENUATION: Medium to High.
FLOCCULATION: Low.
SEDIMENTATION: Low.
TYPICAL ANALYSIS:Percent solids 93% - 97%
Living Yeast Cells ≥ 5 x 10^9 per gram of dry yeast
Wild Yeast < 1 per 10^6 yeast cells
Bacteria < 1 per 10^6 yeast cells
Pathogenic micro-organisms: in accordance with regulation
