- Description
- Details
- Directions
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Munich Wheat Beer yeast originated in Bavaria, Germany and is a neutral strain that can be used in a wide variety of wheat beer styles. It has low ester and phenol production with an aroma and flavor that is characterized with a mild banana ester. It ferments vigorously in as little as 4 days. It has a medium-to-high attenuation and low flocculation. This yeast is a great choice for American Wheat beer, Belgian White ale, Berliner Weiss, Gose, Hefeweizen, Dunkelweis and Weizenbock.
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Form: Dried Attenuation: Medium to High Flocculation: Low Ideal Temperature Range: 63º – 72ºF (17º – 22ºC) Alcohol Tolerance (ABV): 12% Net Weight: 0.39oz (11g) - – Use 1.9 – 3.8 grams per 1 US gallon (50 – 100g/hL) to achieve a minimum of 2.5 – 5 million cells/mL.