Lallemand Munich Classic Wheat Beer Yeast

Used mainly to produce Bavarian style wheat beers this yeast has a quick start and often a vigorous fermentation which depending on temperature may be completed in as little as four days. Estery to both palate and nose with typical banana notes.

Munich Classic is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling & use of fining agents & isinglass. Aroma & flavor have balanced fruity esters & spicy phenol notes. Does not display malodours when properly handled. Munich Classic yeast has found widespread use in the production of Hefeweizen, Dunkelweizen & wheat wine.

Type: Wheat Beer Yeast
Flocculation: Non flocculent strain
Minimum Fermentation Temperature: 55°F (17°C)
Maximum Fermentation Temperature: 66°F (21°C)