Munich Classic Wheat (Lallemand) 500 g
Dry Yeast for German-style Wheat Ales
Description
Article no.: 160372D
Munich Classic wheat beer yeast strain is used by a number of commercial breweries to produce a flavorful, full body and aromatic Bavarian-style wheat beer.
Brewing Properties
Quick start and vigorous fermentation, which can be completed in 4 days above 17 °C.
Munich Classic is a non flocculent strain and a true top cropping yeast which requires full fermenter headspace of 33 %. In classic open fermenters, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.
Aroma and flavor have balanced fruity esters and spicy phenol notes. Does not display malodours when properly handled. Munich Classic yeast has found widespread use in the production of Hefeweizen, Dunkelweizen and wheat wine.
Munich Classic yeast is best used at traditional ale temperatures after rehydration in the recommended manner.
More product information
Attenuation: medium - high
Alcohol tolerance: 9 %
Flocculation: low
Optimum fermentation temperature: 17 - 22 °C (63 - 72 °F)
Producer: Lallemand
Brewing Properties
Quick start and vigorous fermentation, which can be completed in 4 days above 17 °C.
Munich Classic is a non flocculent strain and a true top cropping yeast which requires full fermenter headspace of 33 %. In classic open fermenters, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.
Aroma and flavor have balanced fruity esters and spicy phenol notes. Does not display malodours when properly handled. Munich Classic yeast has found widespread use in the production of Hefeweizen, Dunkelweizen and wheat wine.
Munich Classic yeast is best used at traditional ale temperatures after rehydration in the recommended manner.
More product information
Attenuation: medium - high
Alcohol tolerance: 9 %
Flocculation: low
Optimum fermentation temperature: 17 - 22 °C (63 - 72 °F)
Producer: Lallemand
- Fast delivery
- International shipping
- E-mail us, we reply swiftly!
- BrandLallemand
Description
Article no.: 160372D
Munich Classic wheat beer yeast strain is used by a number of commercial breweries to produce a flavorful, full body and aromatic Bavarian-style wheat beer.
Brewing Properties
Quick start and vigorous fermentation, which can be completed in 4 days above 17 °C.
Munich Classic is a non flocculent strain and a true top cropping yeast which requires full fermenter headspace of 33 %. In classic open fermenters, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.
Aroma and flavor have balanced fruity esters and spicy phenol notes. Does not display malodours when properly handled. Munich Classic yeast has found widespread use in the production of Hefeweizen, Dunkelweizen and wheat wine.
Munich Classic yeast is best used at traditional ale temperatures after rehydration in the recommended manner.
More product information
Attenuation: medium - high
Alcohol tolerance: 9 %
Flocculation: low
Optimum fermentation temperature: 17 - 22 °C (63 - 72 °F)
Producer: Lallemand
Brewing Properties
Quick start and vigorous fermentation, which can be completed in 4 days above 17 °C.
Munich Classic is a non flocculent strain and a true top cropping yeast which requires full fermenter headspace of 33 %. In classic open fermenters, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.
Aroma and flavor have balanced fruity esters and spicy phenol notes. Does not display malodours when properly handled. Munich Classic yeast has found widespread use in the production of Hefeweizen, Dunkelweizen and wheat wine.
Munich Classic yeast is best used at traditional ale temperatures after rehydration in the recommended manner.
More product information
Attenuation: medium - high
Alcohol tolerance: 9 %
Flocculation: low
Optimum fermentation temperature: 17 - 22 °C (63 - 72 °F)
Producer: Lallemand
Frågor och svar
Ställ en fråga
Frågor och svar