Description

LalBrew Munich Classic™ – Wheat Ale Yeast

LalBrew Munich Classic™ is a Bavarian wheat beer strain selected from the Doemens Academy Culture Collection in Germany. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. LalBrew Munich Classic™ produces higher levels of esters and phenols compared to traditional Belgian wheat beer strains such as LalBrew Wit™. LalBrew Munich Classic™ has robust and consistent performance making it a great choice for a variety of traditional wheat beer styles. A true top-cropping yeast, LalBrew Munich Classic™ can be skimmed off the top of classic open fermentation vessels using traditional methods. Styles brewed with LalBrew Munich Classic™ include but are not limited to Hefeweizen, Weissbier, Dunkelweizen and Weizenbock.

Brewing Properties

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.
• This strain is POF Positive.

The optimal temperature range for LalBrew Munich Classic™ yeast when producing traditional styles is
17°C – 25°C (63°-77°F). Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

Quick facts

STORAGE

• Store LalBrew Verdant IPA™ yeast in a vacuum-sealed package in dry conditions below 4°C (39°F). LalBrew Verdant IPA™ will rapidly lose activity after exposure to air.
• Do not use packets that have lost vacuum. Re-seal opened packs, store them in dry conditions below 4°C (39°F), and use within 3 days. If the opened package isre-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.
• Storing it correctly and using it before the expiry date guarantees performance. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions.

DRY PITCHING

Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of
contamination. Sprinkle the yeast evenly on the surface of the wort in the fermenter while filling it. The motion of the wort filling the fermenter will aid in mixing the
yeast into the wort. Dry pitching LalBrew Verdant IPA™ shows no significant differences in fermentation performance compared to rehydration.

REHYDRATION

Only use rehydration of yeast prior to pitching when equipment does not easily allow for dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contamination.