Use for German Weizen and Hefeweizen. Munich Wheat yeast will produce typical German weizen beer spicy and estery profile with prominent banana note. Ferment at typical ale temperatures. Medium to high attenuation.   Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world’s great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality. No colors, preservatives or other unnatural substances have been used in its preparation. Like all our Danstar products, Munich is produced in ISO 9002 certified plants and is non-GM & gluten-free .

• Quick start and vigorous fermentation, which can be completed in 4 days above 17°C (64 deg F).

Temperature range:  63°F - 72°F

Alcohol Tolerance:  up to 9 % ABV

Flocculation:  Low

Attenuation:  Medium to High

• Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.

• Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.
• Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen.
• Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.

Package size: 11g