Munich yeast is a popular strain among homebrewers for making German Weizen and Hefeweizen. A traditional Hefeweizen is unfiltered, giving the beer an added richness to the flavor. This yeast is a quick starter and gives a vigorous fermentation which can be completed in 4 days if kept above 63° F. Medium to high attenuation.
Munich is a non-ﬂocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. If desired, 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.
Beer Styles: Wheat-based beers, weizens and hefeweizen
Aroma: Estery, banana
Attenuation: Medium to High
Fermentation Range: 63-72°F
Alcohol Tolerance: 12% ABV