LalBrew Munich Classic – 11g sachet

LalBrew Munich Classic™ Dry Yeast

LalBrew Munich Classic™ is a classic Saccharomyces cerevisiae strain specifically chosen for its ability to express the complex spicy phenols and fruity esters synonymous with traditional German Weissbier. As a true top-cropping yeast, it is ideal for traditional open fermentation vessels but performs with high reliability in modern conical fermenters. Known for its vigorous fermentation kinetics and low flocculation, it ensures the natural, stable turbidity and full-bodied mouthfeel required for world-class wheat beers. This strain is highly robust, performing consistently across a wide variety of wort compositions and gravity ranges, making it an essential tool for professional brewers aiming for Bavarian stylistic accuracy.

Key Benefits

• Authentic Heritage: Sourced from the prestigious Doemens Academy Culture Collection.
• Balanced Aromatics: Perfectly produces the clove-like phenols and banana esters essential to the style.
• Top-Fermenting Performance: Excellent for traditional skimming/top-cropping techniques.
• Robust Kinetics: Capable of completing primary fermentation in as little as 4 days.
• High Alcohol Tolerance: Performs reliably in high-gravity worts up to 12% ABV.

Applications

• Brewing: The primary choice for Bavarian-style wheat beers, including Hefeweizen, Weissbier, Dunkelweizen, Weizenbock, and American Wheat beers. It is also excellent for Gose and Berliner Weisse when a subtle fruity yeast character is desired.
• Distilling: Highly effective for wheat-based wash fermentations where specific ester profiles (isoamyl acetate) are desired to carry through the distillation process.
• Cider Making: Used in specialty “farmhouse” ciders where a spicy, phenolic yeast character can add complexity to high-tannin apple varieties.

Typical Usage

• Pitch Rate: 50 – 100g per hL of wort (to achieve 2.5 – 5 million viable cells/mL).
• Temperature Management: To emphasize clove (phenols), ferment at 17°C – 19°C. To emphasize banana (esters), ferment at 22°C – 25°C.

Technical Data & Properties

• Classification: Saccharomyces cerevisiae (Top-fermenting).
• Attenuation: Medium to High (76% – 83%).
• Flocculation: Low (remains in suspension for characteristic haze).
• Alcohol Tolerance: 12% ABV.
• Fermentation Temperature: 17°C – 25°C.
• STA1 (Diastaticus): Negative.
• POF Status: POF Positive (Phenolic Off-Flavor positive; produces clove notes).

Storage and Handling

• Storage: Store in a vacuum-sealed package in dry conditions below 4°C.
• Shelf Life: Guaranteed for 3 years from the date of manufacture if sealed.
• Handling: Once the vacuum seal is broken, use within 3 days. Dry pitching is the preferred method; sprinkle the yeast evenly onto the surface of the wort. Ensure the temperature difference between the yeast and wort is less than 10°C to prevent stress.

Summary

LalBrew Munich Classic™ is the definitive choice for any brewery looking to replicate the flavor of a classic German Brauhaus. Its reliability, high attenuation, and classic phenolic balance make it a foundational strain for wheat-heavy beer programs.