Lallemand Munich Classic Wheat Beer Yeast x 11g

Description

LalBrew Munich Classic is the authentic Bavarian hefeweizen yeast, sourced from the Doemens Culture Collection — the same heritage source that defines the Bavarian wheat beer tradition. It produces the classic German wheat beer profile that drinkers recognise worldwide: a spicy, estery character with banana and clove notes at the forefront. If you want to brew a Hefeweizen that genuinely competes with commercial examples from Munich’s great wheat beer breweries, Munich Classic is the dry yeast to do it. Note: this batch is available at a discounted price — please check the product listing for current batch details.

Brewing Notes

Munich Classic’s ester-to-phenol ratio is directly controlled by fermentation temperature — and understanding this is the key to brewing excellent Hefeweizen. At cooler temperatures (14–16°C), the yeast preferentially produces 4-vinylguaiacol (4-VG), the compound responsible for the spicy clove character. At warmer temperatures (18–22°C), isoamyl acetate production increases, delivering the classic banana ester. The craft approach is to decide which expression you want and set your fermentation temperature accordingly. For the traditional Bavarian style, a cool start (16°C) building to 18°C as primary activity peaks balances clove and banana beautifully. Low flocculation is a feature here, not a bug — it gives Hefeweizen its characteristic yeast haze and full, soft mouthfeel. Do not fine or filter a Hefeweizen; serve in the traditional style by swirling the sediment into suspension before pouring the last third of the bottle.

Beer Styles & Brewing Tips

• Bavarian Hefeweizen — the primary use case. Use 50–60% wheat malt, ferment at 16–18°C. Carbonate high (3.5–4 vol CO₂) for the authentic effervescent, fluffy mouthfeel and banana-clove finish.
• Dunkelweizen — use a proportion of Munich and dark wheat malt for a fuller, slightly chocolatey backdrop against the classic Hefeweizen ester profile.
• Weizenbock — at higher gravity (OG 1.066–1.080), Munich Classic produces an intensified version of the standard character: deeper banana and clove, more alcohol warmth, fuller body.
• American Wheat — ferment warmer (20–22°C) and use a standard barley malt grain bill for a more neutral wheat ale with just a hint of Munich Classic’s fruity character.

In Australian conditions, winter fermentation in a southern-states garage or shed often lands naturally in the 14–18°C sweet spot that Munich Classic loves for traditional Hefeweizen production. Summer brewing requires a fermentation fridge to maintain the cool temperatures needed for classic clove expression — warm summer fermentation pushes this yeast strongly towards banana, which can be either a feature or a flaw depending on preference.

In the Glass

A characteristically hazy, golden-yellow beer with a towering white head. The nose delivers banana and clove with a subtle wheat-grain backdrop. The mouthfeel is full and soft. The palate follows the nose — fruity and spicy — with a refreshing, dry finish. Authentic Bavarian wheat beer character from a dry Doemens-heritage yeast.

LalBrew Munich Classic is available at discounted pricing. 11g sachet, ships Australia-wide. A genuine Doemens-heritage strain for Bavarian wheat beer brewing.