Danstar Munich Dry Wheat Yeast

Type: Wheat

Form: Dry

Flocculation: Medium

Laboratory: Danstar

Attenuation: 75%

Alcohol Tolerance: Medium

Minimum Temperature: 64°F

Maximum Temperature: 70°F

Most Used In:

Style	Uses
Weizen/Weissbier	520
Weissbier	251
Dunkelweizen	112
American Wheat or Rye Beer	82
Dunkles Weissbier	54
American Wheat Beer	54
Witbier	52
Fruit Beer	41
Witbier	34
Weizenbock	29
California Common Beer	29
Weizenbock	20
American Light Lager	17
No Profile Selected	17
Specialty Beer	17
Specialty IPA: White IPA	14
American Pale Ale	13
American IPA	10
American Amber Ale	10
American IPA	9
Roggenbier	9
Experimental Beer	8
Roggenbier (German Rye Beer)	8
Berliner Weisse	7
Blonde Ale	7
Russian Imperial Stout	7
Clone Beer	6
Belgian Specialty Ale	6
Belgian Blond Ale	6
Saison	5
Munich Dunkel	5
Berliner Weisse	5
Blonde Ale	4
Brown Porter	4
Other Smoked Beer	4
Gose	4
Munich Dunkel	4
Oktoberfest/Märzen	4
American Pale Ale	4
Dry Stout	3
Specialty Smoked Beer	3
Common Cider	3
Classic Rauchbier	3
Belgian Pale Ale	3
Mixed-Style Beer	3
Imperial IPA	3
American Amber Ale	3
Traditional Bock	2
Sweet Stout	2
Wheatwine	2
British Strong Ale	2
American Brown Ale	2
Holiday/Winter Special Spiced Beer	2
Gueuze	2
Belgian Dubbel	2
Best Bitter	2
Light American Lager	2
English Barleywine	2
Autumn Seasonal Beer	2
Czech Pale Lager	2
Mixed-Fermentation Sour Beer	2
Bohemian Pilsener	2
Spice, Herb, or Vegetable Beer	2
Vienna Lager	2
Doppelbock	2
Dunkles Bock	2
Kölsch	2
Cyser (Apple Melomel)	1
Baltic Porter	1
Saison	1
Braggot	1
Oatmeal Stout	1
Extra Special/Strong Bitter (ESB)	1
Belgian Blond Ale	1
Kölsch	1
Specialty IPA: Belgian IPA	1
Premium American Lager	1
American Porter	1
Irish Red Ale	1
Belgian Golden Strong Ale	1
American Stout	1
American Barleywine	1
Special/Best/Premium Bitter	1
Scottish Export	1
Fruit Lambic	1
Specialty IPA: Red IPA	1
North German Altbier	1
Mild	1
Belgian Tripel	1
Cream Ale	1
Gueuze	1
Munich Helles	1
Irish Red Ale	1
Specialty IPA: New England IPA	1
Oud Bruin	1
British Brown Ale	1
Old Ale	1
German Pilsner (Pils)	1

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Most Used In: