LalBrew Munich Classic Dried Yeast 11g - Bavarian Wheat Beer

LalBrew Munich Classic is Lallemand's authentic Bavarian wheat beer strain — selected from the prestigious Doemens Academy Culture Collection in Germany, and the definitive dry yeast for brewing genuine Hefeweizen at home. If a wheat beer should smell of banana and clove, this is the organism responsible: Munich Classic delivers the classic balance of fruity banana esters and spicy clove phenols that defines the style, at levels notably higher than Belgian wit strains — unmistakably Bavarian from the first pour.

 

What makes Munich Classic such a rewarding strain to brew with is how responsive it is to the brewer's hand. The banana-to-clove balance is yours to steer: ferment warmer and pitch on the lighter side to push the ripe banana esters forward, or ferment cooler with a fuller pitch to let the spicy clove phenols lead — the same sachet brews two recognisably different weizens. Across its 17–25°C range the fermentation is vigorous and fast, capable of finishing in as little as four days at 20°C and above — so leave generous headspace or fit a blow-off, because this strain builds the towering krausen of a true top-cropping yeast, the kind traditionally skimmed from open Bavarian fermenters. Its low flocculation is a feature, not a flaw: the yeast stays in suspension, delivering the soft, cloudy pour and full wheat-beer mouthfeel the style demands, with medium-high attenuation of 76–83% leaving just enough body behind.

One 11g sachet pitches up to 23 litres of standard-gravity wort, and with a 12% alcohol tolerance the strain handles everything from a sessionable Weissbier to a hefty Weizenbock without flinching.

Premium dried brewing yeast Sprinkle directly onto the wort, or rehydrate in 10× its weight of sterile water at 25–30°C for 15 minutes, stir, temper to wort temperature, and pitch. Pitch rate: 50–100 g/hL. Store vacuum-sealed, dry, below 4°C — do not use sachets that have lost their vacuum.

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Flavor & Aroma

• Banana esters (fruity) and clove phenols (spicy) — the classic Bavarian balance
• Steerable profile — warmer/lighter pitch for banana, cooler/fuller pitch for clove
• Soft wheat-beer mouthfeel with the classic cloudy pour (low flocculation)
• Clean, vigorous fermentation — no harsh notes

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Usage

Wheat Beer: Hefeweizen, Weissbier, Dunkelweizen, Weizenbock, Kristallweizen Sour & Wheat: Gose, Berliner Weisse, American Wheat, Roggenbier Specialty: Any style calling for authentic German banana-and-clove character

Ferment at 17–25°C. Fermentation can complete in 4 days above 20°C. Allow ample headspace or use a blow-off — this is a vigorous, high-krausen, top-cropping strain.

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Quick facts

Brand: Lallemand — LalBrew Premium range

Strain: Munich Classic — Bavarian wheat (Doemens Academy Culture Collection)

Type: Dried brewing yeast, top-fermenting (POF+)

Attenuation: 76–83% (medium-high)

Fermentation range: 17–25°C

Flocculation: Low — classic weizen cloudiness

Alcohol tolerance: 12% ABV

Pitch rate: 50–100 g/hL — one 11g sachet pitches up to 23L

Pack size: 11g

Use: Hefeweizen, Dunkelweizen, Weizenbock, Gose, wheat styles