MICROBIOLOGICAL PROPERTIES
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of Munich Classic Yeast:
- 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
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
BREWING PROPERTIES
In Lallemand’s Standard Conditions Wort at 20°C (68°F) Munich Classic yeast exhibits:
- Vigorous fermentation that can be completed in 4 days.
- Medium to High Attenuation and Low Flocculation.
- Aroma and flavor is balanced with prominent fruity esters and spicy phenol notes of banana and clove.
- The optimal temperature range for Munich Classic yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F).
REHYDRATION
STORAGE
11g Pack