Species : Ale
Fermentation Temp Range (°F) : 63-72
Apparent Attenuation Range (%) : Medium to High
Flocculation : Low
Alcohol Tolerance : Up to 9% ABV
Pitching/Fermentation : Quick start and vigorous fermentation, which can be completed in 4 days above 17°C. Medium to high attenuation. Fermentation rate, fermentation time and degree of attenuation are dependent upon inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
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 and use of fining agents and isinglass.
Aroma and flavor have balanced fruity esters and spicy phenol notes. Does not display malodorous 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.
Notes : Munich Wheat Beer yeast originated in Bavaria, Germany and is a neutral strain which can be used to produce a wide variety of wheat-based beer styles. Traditional styles brewed with this yeast include but are not limited to American Wheat, Belgian White, Berliner weisse, Gose, Hefeweizen, Dunkel Weis, and Weizenbock .
Best Styles : German Ales, Dunkelweizen, Gose, Weißbier, Witbier, American Wheat, Berliner Weiss, Roggen, Weizenbock
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 860, Wyeast 2308
Dry Yeast Substitution : Munich, Belle Saison