Munich Wheat Beer Yeast
Estery, Banana
Overview
Munich Wheat Beer yeast is a neutral strain which can be used to produce a wide variety of wheat-based beer styles. With only slight esters and phenol production, Munich’s allows brewers to showcase other spice additions. Traditional styles brewed with this yeast include but are not limited to American Wheat, Belgian White, Berliner weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .
Quick Facts
Beer Styles
Wheat-based beers, Weizen and Hefeweizen
Attenuation
Medium to high
Flocculation
Low
Fermentation Range
17 - 22°C (63 - 72°F)
Alcohol Tolerance
12% ABV
Pitching Rate
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL
Microbiological Properties
Percent Solids
93% - 97%
Living Yeast Cells
≥ 5 x 109 per gram of dry yeast
Wild Yeast
< 1 per 106 yeast cells
Bacteria
< 1 per 106 yeast cells
Aroma Evaluation
Red Apple
Tropical
Banana
Green Apple
Clove
Acid
Alchololic
Neutral
Rated by the smell of raw products on a scale of 0-5
