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Munich Wheat Beer Yeast - Lallemand

Munich Wheat Beer Yeast - Lallemand

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Description

For the serious wheat beer lover! Munich Wheat Beer Dry Yeast won’t overpower the flavor of the grains and gives you a delicious German Beer with a fuller taste. 
 
Munich yeast is a popular strain among homebrewers for making German Weizen and Hefeweizen. A traditional Hefeweizen is unfiltered, giving the beer an added richness to the flavor. This yeast is a quick starter and gives a vigorous fermentation which can be completed in 4 days if kept above 63° F. Medium to high attenuation.
 
Munich is a non-flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. If desired, some settling can be promoted by cooling and use of fining agents and isinglass. Aroma is estery to both palate and nose with typical banana notes. Won’t display off-aromas when properly handled. Best when used at traditional ale temperatures (62 - 72° F) and after re-hydration in the recommended manner (see the documents tab for re-hydration procedure).
 

Beer Styles: Wheat-based beers, weizens and hefeweizen
Aroma: Estery, banana
Attenuation: Medium to High
Fermentation Range: 63-72°F
Flocculation: Low
Alcohol Tolerance: 12% ABV

*See the technical data sheet below for information on rehydration, usage and storage.

 

Community Q&A

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Looking for the esters in a wheat beer
Paul Libero on Nov 17, 2018
Beer
Valued C on Sep 25, 2018
Looking for the esters in a wheat beer
Paul Libero on Nov 17, 2018
To ferment the German Hefeweizen
keith m on Nov 17, 2018
Beer
Valued C on Sep 25, 2018
It has been tried before and we like it
Garrett L on Sep 14, 2018
Love this yeast for Hefeweissen
Ernst V on Aug 29, 2018
Plan to use with Bavarian Malt
James S on Aug 27, 2018
good belgian yeast in summer
D E on Aug 27, 2018
Want banana.
Anthony T on Jul 10, 2018
A pretty decent dry Hefeweizen yeast.
Daniel B on Jun 7, 2018
To ferment the German Hefeweizen
keith m on Nov 17, 2018
It has been tried before and we like it
Garrett L on Sep 14, 2018
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