Banana and clove, the Bavarian way. Munich Classic is a true top-cropping weizen strain that puts out more esters and phenols than a Belgian wit yeast — which is exactly what a proper weissbier is after.
Attenuation 76–83 % · 17–25 °C · Low flocculation · POF positive · 12 % ABV · 50–100 g/hL · 11 g sachet
What it does in your beer
Munich Classic ferments to 76–83 % apparent attenuation with a fruity profile and prominent banana and clove. It's POF positive, so that clove-like spice is part of the design, not a fault.
Flocculation is low: the yeast stays in the beer rather than dropping out fast, which is what you want in a cloudy hefeweizen. At 20 °C in Lallemand's standard wort it finishes in about 4 days. Lallemand lists it for weizen/weissbier, dunkelweizen, weizenbock and gose.
At a glance
| Manufacturer | Lallemand |
| Strain / type | Wheat beer yeast, top-fermenting (Saccharomyces cerevisiae) |
| Strain origin | Doemens Academy Culture Collection, Germany |
| Form | Active dry yeast |
| Pack size | 11 g sachet |
| Apparent attenuation | 76–83 % |
| Flocculation | Low |
| Fermentation temperature | 17–25 °C |
| Alcohol tolerance | 12 % ABV |
| Phenolic character (POF) | Positive |
| Aroma | Fruity, banana, clove |
| Dosage | 50–100 g/hL |
| Rehydration | Optional — Lallemand prefers dry pitching |
How much for a 20 L batch
Lallemand recommends 50–100 g/hL. For 20 L (0.2 hL) that's 10–20 g, i.e. 1–2 sachets of 11 g (approx., calculated from the manufacturer's rate).
One sachet sits at the bottom of that range. Lallemand notes that stressful fermentations — high gravity, high adjunct or high acidity — may need a higher pitch rate and extra nutrients, so a weizenbock gets two.
How to use
- Dry pitch, Lallemand's preferred method: with the wort at 17–25 °C, sprinkle the yeast evenly over the surface as the fermenter fills.
- Rehydrate only if your setup makes dry pitching awkward — or for a weizenbock above 16 °P (SG 1.065), where Lallemand's rehydration protocol advises against dry pitching: 10× its weight of clean, sterilised water at 30–35 °C (about 110 ml per sachet), 15 minutes undisturbed, a gentle stir, 5 more minutes, then bring it down to wort temperature in steps of no more than 10 °C.
- Fermenting in an open vessel? It's a true top-cropper, so you can skim the yeast off the top the traditional way.
Pairs well with
Brewing a hefeweizen? Try it with BESTMALZ BEST Wheat and our floor-malted Czech Pilsner malt.
Going darker for a dunkelweizen or weizenbock? Add Weyermann® Munich Type 1 and a little CARAMUNICH® Type 1.
Storage & shelf life
- Keep the sealed sachet in the fridge: Lallemand specifies dry conditions below 4 °C in the vacuum-sealed pack.
- Opened: reseal, keep below 4 °C and use within 3 days.
- Don't use it after the expiry date printed on the sachet.
Food information
- Name: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew Munich Classic™
- Ingredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet
- Allergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169/2011
- Net quantity: 11 g
- Storage: dry, below 4 °C
Good to know
- 11 g of active dry yeast per sachet — one covers the low end of Lallemand's dose for 20 L.
- The expiry date is on the sachet; check it before brew day, not on it.
- Ingredients are dispatched from our partner warehouse in the Czech Republic, separately from any equipment in your order.
FAQ
How many sachets of Munich Classic for 20 L?
One to two. Lallemand's 50–100 g/hL works out at 10–20 g for 20 L. Use two for a weizenbock or any other high-gravity wort.
Do I need to rehydrate it?
No. Lallemand prefers dry pitching and recommends rehydration only when your equipment makes dry pitching difficult.
Munich Classic or a Belgian wit yeast?
Lallemand says Munich Classic produces higher levels of esters and phenols than traditional Belgian wheat beer strains such as LalBrew Wit™. Choose Munich Classic for Bavarian-style weissbier and a wit strain for Belgian witbier.
What temperature suits Munich Classic?
17–25 °C. At 20 °C it can finish in about 4 days.