Munich German Wheat Beer yeast originated in Bavaria and is used by a number of commercial
breweries to produce German-style wheat beers. The propagation and drying processes have been
specifically designed to deliver high quality beer yeast that can be used simply and reliably to help
produce wheat beers of the finest quality. No colours, preservatives or other unnatural substances have
been used in its preparation. The yeast is produced in ISO 9002 certified plants.
2. Microbiological Properties
• Classified as Saccharomyces cerevisiae.
• Top fermenting yeast.
• Typical analysis of Munich active dried yeast:
Percent solids 93%–95%
Living yeast cells ≥ 5 x 109 per gram of dried yeast
Wild yeast < 1 per 106 yeast cells (Lysine method)*
Bacteria < 1 per 106 yeast cells*
• Finished product is released to market only after passing a rigorous series of tests.
*According to ASBC and EBC methods of analysis.
3. Brewing Properties
• Quick start and vigorous fermentation, which can be completed in 4 days above 17°C.
• Medium to high attenuation.
• Fermentation rate, fermentation time and degree of attenuation are dependent upon inoculation
density, yeast handling, fermentation temperature and nutritional quality of the wort.
• Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the
top. Some settling can be promoted by cooling and use of fining agents and isinglass.
• Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when
properly handled. Munich yeast has found widespread use in the production of German Weizen and
• Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.
• When 100 g active dried yeast is used to inoculate 100 litres of wort, a yeast density of 5-10 million cells
per millilitre is achieved. The pitching rate may be adjusted to achieve a desired beer style or to suit
• Sprinkle the yeast on the surface of 10 times its weight of clean, sterilized (boiled) water at 30 - 35°C.
Do not use wort, or distilled or reverse osmosis water, as loss of viability may result. DO NOT STIR.
Leave undisturbed for 15 minutes then stir to suspend the yeast completely, and leave it for 5 more
minutes at 30-35°C. Adjust the temperature to that of the wort and inoculate without delay.
• Attemperate in steps of 10°C at 5-minute intervals to the fermentation temperature by mixing aliquots
of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and
could result in loss of viability or vitality.
• Temperature shock, at greater than 10°C, may cause formation of petite mutants leading to long-term
or incomplete fermentation and possible formation of undesirable flavours.
• Munich German Wheat Beer yeast has been conditioned to survive rehydration. The yeast contains an
adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is
unnecessary to aerate wort.
• All active dried yeast should be stored dry and below 8°C. Packaging should remain intact.
• Activity loss is about 25% per year at 8°C and 50% per year at 22°C in unopened sealed packs.