LALBREW® MUNICH WHEAT BEER YEAST
LalBrew® Munich yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Esters and phenol production is lower than for traditional hefeweizen strains such as LalBrew® Munich Classic. LalBrew® Munich provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions. Traditional styles brewed with this yeast include but are not limited to Belgian White, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® BRY-97 yeast:
Typical Analysis of Munich yeast: Percent solids 93% - 97% Viability ≥ 5 x 109 CFU per gram of dry yeast Wild Yeast < 1 per 106 yeast cells Diastaticus Undetectible Bacteria < 1 per