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This Bavarian wheat beer strain can easily produce the requisite spicy and estery aromas in a range of recipes and fermentation conditions. Great for Weizen/Weissbier, Dunkelweizen and Weizenbock.
In standard conditions at 20°C Munich Classic yeast exhibits:
• Vigorous fermentation that can be completed in 4 days.• Medium to high attenuation and low flocculation.• Aroma and flavor is balanced with prominent fruity esters and spicy phenol notes of banana and clove.
The optimal temperature range for Munich Classic 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.
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