Munich Wheat Beer yeast originated in Bavaria, German and 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.

Microbiological Properties

• Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
• Typical Analysis of Abbaye 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 yeast exhibits:

• Vigorous fermentation that can be completed in 4 days
• Medium to High attenuation and Low flocculation
• Aroma and flavor is somewhat estery with banana notes
• The optimal temperature range for Munich yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F)

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.