Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST - Yeast

Type: Ales

Form: Dry

Flocculation: Low

Laboratory: Lallemand

Attenuation: 78%

Alcohol Tolerance: High

Minimum Temperature: 64°F

Maximum Temperature: 72°F

Most Used In:

Style	Recipes
Weissbier	508
Weizen/Weissbier	88
Dunkles Weissbier	76
Weizenbock	43
Witbier	34
American Wheat Beer	34
Roggenbier	17
Fruit Beer	14
Fruit Lambic	11
Roggenbier (German Rye Beer)	11
American Pale Ale	10
Dunkelweizen	9
Specialty IPA: New England IPA	7
Weizenbock	6
American Wheat or Rye Beer	6
Specialty IPA: White IPA	5
International Pale Lager	4
American IPA	4
Witbier	4
Blonde Ale	4
Munich Dunkel	3
Berliner Weisse	3
Oktoberfest/Märzen	3
Belgian Pale Ale	3
Munich Helles	3
Classic Style Smoked Beer	3
American Amber Ale	2
American IPA	2
American Light Lager	2
Mixed-Style Beer	2
Saison	2
Traditional Bock	1
Sahti	1
American Amber Ale	1
American Stout	1
Oatmeal Stout	1
Imperial IPA	1
Ordinary Bitter	1
Kellerbier: Pale Kellerbier	1
Russian Imperial Stout	1
Autumn Seasonal Beer	1
Robust Porter	1
Spice, Herb, or Vegetable Beer	1
German Helles Exportbier	1
Cream Ale	1
Belgian Dubbel	1
Other Smoked Beer	1
Gose	1
Kölsch	1
Märzen	1
German Pilsner (Pils)	1
American Pale Ale	1
English IPA	1
Specialty Fruit Beer	1
American Stout	1
Fruit and Spice Beer	1
Doppelbock	1
Baltic Porter	1
American Lager	1
Imperial Stout	1
Irish Stout	1
Belgian Blond Ale	1