Lallemand Brewing
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LalBrew® Munich Wheat Beer Yeast

LalBrew® Munich yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Esters and phenol production is lower than for traditional hefeweizen strains such as LalBrew® Munich Classic. LalBrew® Munich provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions. Traditional styles brewed with this yeast include but are not limited to Belgian White, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Munich Yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® 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 LalBrew® 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.