LalBrew Munich Classic
Dry Wheat yeast from Lallemand.
Lab
Lallemand· Wheat · Dry · WLDMUNICHCLASSIC
Lallemand· Wheat · Dry · WLDMUNICHCLASSICSpecs
Attenuation
75%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
17–22°C
63–72°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Low
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Usually used in
Weizen/WeissbierDunkelweizen & Weizenbock
Common questions
- What is LalBrew Munich Classic's attenuation?
- 75% apparent attenuation.
- What temperature should I ferment LalBrew Munich Classic at?
- 17–22°C is the recommended range.
- Does LalBrew Munich Classic produce phenolics (clove and spice)?
- Yes. LalBrew Munich Classic is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is LalBrew Munich Classic good for?
- Weizen/Weissbier and Dunkelweizen & Weizenbock.
Brew with LalBrew Munich Classic
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