German top-fermenting yeast used in Weizen and Hefeweizen beers
|ideal beer style|
|Yeast flavour notes|
Fruity / Spicy
|Conservation of yeast|
Lallemand Munich yeast is a German-style yeast for Bavaria beer styles, commonly used in Weizen and Hefeweizen beers to give a characteristic banana and clove notes.
Its fermentation temperature should be between 17-22°C. If you are using it for your main fermentation, use the yeast at 50-80g/100 litres.
For optimum results, you are recommended to rehydrate the yeast. Store your yeast in a cool dry place below 8°C.
The shelf-life is up to 2 years from date of manufacture if stored below 8°C. Check the use-by date on the packet. An open sachet of yeast can be stored below 4°C and should be used within 3 days of opening.