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