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.