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This relatively neutral wheat beer yeast strain produces fewer esters and phenols than other types, allowing brewers to showcase elements such as spice additions. Perfectly suited to American wheat, Belgian wit, Berliner Weiss and Gose, or more classic German wheats like Hefeweizen, Dunkelweiss, and Weizenbock.
In standard conditions 20°C Munich yeast exhibits:
• Vigorous fermentation that can be completed in 4 days• Medium to high attenuation and low flocculation• Aroma and flavor is somewhat estery with banana notes
The optimal temperature range for Munich yeast when producing traditional styles is 17°C to 22°C.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
Click here for the full technical data sheet.