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For the serious wheat beer lover! Munich Wheat Beer Dry Yeast won’t overpower the flavor of the grains and gives you a delicious German Beer with a fuller taste.

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. Won’t display off-aromas when properly handled. Best when used at traditional ale temperatures (62 – 72° F) and after re-hydration in the recommended manner (see the documents tab for re-hydration procedure).

Beer Styles: Wheat-based beers, weizens and hefeweizen
Aroma: Estery, banana
Attenuation: Medium to High
Fermentation Range: 63-72°F
Flocculation: Low
Alcohol Tolerance: 12% ABV