{"product_id":"lallemand-lalbrew-munich-classic","title":"Lallemand LalBrew Munich Classic™ · Dry Wheat Beer Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eBanana 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 76–83 % · 17–25 °C · Low flocculation · POF positive · 12 % ABV · 50–100 g\/hL · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eMunich 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.\u003c\/p\u003e\u003cp\u003eFlocculation 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.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eWheat beer yeast, top-fermenting (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain origin\u003c\/td\u003e\n\u003ctd\u003eDoemens Academy Culture Collection, Germany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApparent attenuation\u003c\/td\u003e\n\u003ctd\u003e76–83 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e17–25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e12 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePhenolic character (POF)\u003c\/td\u003e\n\u003ctd\u003ePositive\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eFruity, banana, clove\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eOptional — Lallemand prefers dry pitching\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand 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).\u003c\/p\u003e\u003cp\u003eOne 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.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDry pitch, Lallemand's preferred method: with the wort at 17–25 °C, sprinkle the yeast evenly over the surface as the fermenter fills.\u003c\/li\u003e\n\u003cli\u003eRehydrate 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.\u003c\/li\u003e\n\u003cli\u003eFermenting in an open vessel? It's a true top-cropper, so you can skim the yeast off the top the traditional way.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a hefeweizen? Try it with BESTMALZ BEST Wheat and our floor-malted Czech Pilsner malt.\u003c\/p\u003e\u003cp\u003eGoing darker for a dunkelweizen or weizenbock? Add Weyermann® Munich Type 1 and a little CARAMUNICH® Type 1.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep the sealed sachet in the fridge: Lallemand specifies dry conditions below 4 °C in the vacuum-sealed pack.\u003c\/li\u003e\n\u003cli\u003eOpened: reseal, keep below 4 °C and use within 3 days.\u003c\/li\u003e\n\u003cli\u003eDon't use it after the expiry date printed on the sachet.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew Munich Classic™\u003c\/li\u003e\n\u003cli\u003eIngredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet\u003c\/li\u003e\n\u003cli\u003eAllergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e11 g of active dry yeast per sachet — one covers the low end of Lallemand's dose for 20 L.\u003c\/li\u003e\n\u003cli\u003eThe expiry date is on the sachet; check it before brew day, not on it.\u003c\/li\u003e\n\u003cli\u003eIngredients are dispatched from our partner warehouse in the Czech Republic, separately from any equipment in your order.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of Munich Classic for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to rehydrate it?\u003c\/strong\u003e\u003cbr\u003eNo. Lallemand prefers dry pitching and recommends rehydration only when your equipment makes dry pitching difficult.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMunich Classic or a Belgian wit yeast?\u003c\/strong\u003e\u003cbr\u003eLallemand 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature suits Munich Classic?\u003c\/strong\u003e\u003cbr\u003e17–25 °C. At 20 °C it can finish in about 4 days.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933610668366,"sku":"BOP-271308","price":5.01,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/283_876-kvasnice-lallemand-munich-classic-11g-kvasinka-pro-psenicna-piva.jpg?v=1790201898","url":"https:\/\/brewtaurus.com\/products\/lallemand-lalbrew-munich-classic","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}