Best yeast for hefeweizen and weissbier
LalBrew Munich Classic (Lallemand)The single best dry strain for hefeweizen and weissbier, and the number that decides it.
Use LalBrew Munich Classic. For hefeweizen and weissbier it is the strongest match on the numbers that matter.
Gauge readout
Attenuation76 to 83 %
Alcohol tolerance12 % ABV
Fermentation temp17 to 25 C (63 to 77 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Why this strain
| Style | hefeweizen and weissbier |
|---|---|
| Recommended strain | LalBrew Munich Classic (Lallemand) |
| Fermentation temperature | 17 to 25 C (63 to 77 F) |
| Apparent attenuation | 76 to 83 % |
| Alcohol tolerance | 12 % ABV |
Notes
For a Bavarian hefeweizen, LalBrew Munich Classic is built for the style. It throws the clove and banana a weissbier needs and its low flocculation keeps the beer cloudy the way the style demands.
Fermentation temperature sets the clove-to-banana balance, so pick a target and hold it. Do not fine or filter; the haze is the point.
The yeast to buy
Related
Sources: Lallemand LalBrew Munich Classic Technical Data Sheet