Yeast
LalBrew Munich Classic Wheat — Lallemand
Lallemand
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Lallemand
- Product code
- Munich Classic
- Form
- dry
- Type
- ale
- Attenuation
- 70–76 %
- Temperature
- 17–22 °C
- Flocculation
- medium-low
- Alcohol tolerance
- not published as a number
- STA1
- Negative
- Dosage
- 50–100 g/hL
Description
Weizen strain that delivers both halves of the profile (banana ester and clove phenol) with the balance shifting toward banana as you warm it. Leaves the beer hazy and full, as a hefeweizen should be.