Munich Wheat Beer yeast originated in Bavaria, German and is a neutral strain which can be used to produce a wide variety of wheat-based beer styles. With only slight esters and phenol production, Munich’s allows brewers to showcase other spice additions. Traditional styles brewed with this yeast include but are not limited to American Wheat, Belgian White, Berliner weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .
Technical Data Sheet for this yeast can be viewed / download from HERE
In Lallemand’s Standard Conditions Wort at 20°C (68°F) 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(63°F) to
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.