SafAle WB-06 vs LalBrew Munich Classic: which to use
SafAle WB-06: Fermentis · LalBrew Munich Classic: LallemandThe two strains side by side on the numbers that decide it, and which to reach for.
Gauge readout
Attenuation86 to 90 %
Alcohol tolerance9 to 11 % ABV
Fermentation temp18 to 26 C (64 to 79 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published data side by side
| Manufacturer | SafAle WB-06: Fermentis · LalBrew Munich Classic: Lallemand |
|---|---|
| SafAle WB-06 temperature | 18 to 26 C (64 to 79 F) |
| LalBrew Munich Classic temperature | 17 to 25 C (63 to 77 F) |
| SafAle WB-06 attenuation | 86 to 90 % |
| LalBrew Munich Classic attenuation | 76 to 83 % |
| SafAle WB-06 alcohol tolerance | 9 to 11 % ABV |
| LalBrew Munich Classic alcohol tolerance | 12 % ABV |
| SafAle WB-06 flocculation | Slow sedimentation |
| LalBrew Munich Classic flocculation | Low |
Notes
Both are wheat strains, but WB-06 attenuates high at 86 to 90% and finishes crisp, while Munich Classic leaves more body typical of a Bavarian weissbier.
Choose WB-06 for a crisp, dry Belgian or German wheat that finishes clean.
Choose Munich Classic for a fuller, more traditional Bavarian hefeweizen.
The strains in full
Sources: Fermentis SafAle WB-06 product page · Lallemand LalBrew Munich Classic Technical Data Sheet