Danstar Lallemand Munich Classic Ale Dry Yeast (11 g)
In Lallemand’s Standard Conditions Wort at 20°C (68°F) Munich Classic yeast exhibits:
Vigorous fermentation that can be completed in 4 days
Medium to High attenuation and Low flocculation
Aroma and flavor is balanced with prominent fruity esters and spicy phenol notes of banana and clove.
The optimal temperature range for Munich Classic yeast when producing traditional styles is
17°C(63°F) to 22°C(72°F)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.