LalBrew Munich Classic yeast: temperature, attenuation and alcohol tolerance

Lallemand (dry)

The published Lallemand data for LalBrew Munich Classic, the styles it suits, and what to use if you cannot get it.

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

Published technical data

Manufacturer	Lallemand (dry)
Species	Saccharomyces cerevisiae, top-fermenting wheat strain
Fermentation temperature	17 to 25 C (63 to 77 F)
Apparent attenuation	76 to 83 %
Alcohol tolerance	12 % ABV
Flocculation	Low

Notes

Recommended for Hefeweizen, Bavarian weissbier, dunkelweizen.

Character: Spicy and fruity Bavarian wheat character; clove and banana.

A Bavarian wheat strain selected from the Doemens culture collection for the clove and banana a weissbier needs. Its low flocculation keeps the beer cloudy the way the style demands. Ferment temperature sets the clove-to-banana balance, so pick a target and hold it steady.

Substitutes and styles

Best yeast for hefeweizen and weissbierLalBrew Munich Classic is the pick SafAle WB-06compare (Fermentis)Mangrove Jack's M20 Bavarian Wheatcompare (Mangrove Jack's)SafAle K-97compare (Fermentis)LalBrew Munich Classic vs SafAle WB-06head to head

Sources: Lallemand LalBrew Munich Classic Technical Data Sheet