LalBrew Munich Classic German Wheat Style Ale Yeast – 11 g Dry Beer Yeast
Brand: Lallemand
Why Brewers Love It
LalBrew Munich Classic is a Bavarian wheat beer strain selected for expressive banana and clove, reliable performance, and authentic German wheat character. It ferments vigorously, drops soft, and showcases grain and spice in classic Weissbier and stronger wheat styles.
Flavor & Aroma Profile
Prominent banana and clove with hints of apple and light spice. Low hop masking and a smooth, refreshing finish typical of traditional German wheat beers.
Best Uses
- Weissbier and Hefeweizen – classic banana and clove with a soft wheat finish.
- Dunkelweizen – malt-forward wheat with layered spice and fruit.
- Weizenbock – strong wheat styles where robust fermentation and character are essential.
- Berliner Weisse and Gose – restrained esters complement acidity and spice additions.
Technical Specifications
- Format: Dry yeast
- Packet weight: 11 g
- Species: Saccharomyces cerevisiae (top fermenting)
- Apparent attenuation: 76-83% (medium to high)
- Flocculation: Low
- Fermentation temperature: 63-72 °F (17-22 °C) optimum
- Alcohol tolerance: Up to 12% ABV
- Pitching rate: 50-100 g/hL
- Fermentation speed: Vigorous, often complete in about 4 days at 68 °F (20 °C) under standard conditions
- Diastaticus: Undetectable
- Top cropping: Suitable for traditional open fermentation and skimming
Brew Tips
- For more banana, ferment warmer in the upper 60s to low 70s °F (20-22 °C). For more clove, ferment on the cooler end 63-66 °F (17-19 °C).
- Consider a ferulic acid rest at 111 °F (44 °C) to enhance clove character in POF-positive wheat strains.
- Expect big kräusen. Use ample headspace or a blowoff tube, especially on open or high gravity ferments.
- Low flocculation is typical. Plan to cold crash and allow extra conditioning time for brighter beer.
- For stronger wheat beers, ensure proper oxygenation and yeast nutrition to maintain attenuation and balance.
