Dry yeast Lallemand Munich Classic (500 g)
- Abbaye - 11 gr
- Belle Saison - 11 gr
- BRY-97 - 11 gr
- CBC-1 - 11 gr
- Diamond - 11 gr
- Köln - 11 gr
- Munich Classic - 11 gr
- New England - 11 gr
- Nottingham - 11 gr
- Voss - 11 gr
- Windsor - 11 gr
- Abbaye - 500 gr
- Belle Saison - 500 gr
- BRY-97 - 500 gr
- CBC-1 -500 gr
- Diamond - 500 gr
- Köln - 500 gr
- Munich Classic - 500 gr
- New England - 500 gr
- Nottingham - 500 gr
- Voss - 500 gr
Description
Dry yeast Lallemand Munich Classic (500 gr)
Ideal for the production and fermentation of different types of beers, particularly those in Bavarian and wheat styles, Lallemand Munich Classic dry yeast is available from the Polsinelli Enologia store in handy 11 gram packs. Munich Classic Lallemand dry yeast, suitable for high fermentation of beverages, is characterised by its spicy and fruity aroma profile, typical of German beers. The Munich Classic Lallemand beer yeast is easy to use, has a medium to high attenuation and a fermentation temperature of 17 - 22°C (63 - 72°F). Lallemand Munich Classic high fermentation yeast has low flocculation, alcohol tolerance of 9% ABV and inoculation rate of 50-100g/Hl suitable to achieve a minimum of 2.5-5 million cells/ml.
Characteristics:
- Aroma Profile: Fruity, Spicy, Esters
- Beer Styles: Bavarian, Wheat
- Attenuation: Medium/High
- Fermentation Temperature: 17 - 22°C (63 - 72°F)
- Flocculation: Low
- Alcohol tolerance: 9% ABV
- Inoculation rate: 50-100 g/Hl to achieve a minimum of 2.5-5 million cells/ml
Microbiological properties:
- Percentage of solids: 93-97%.
- Living yeast cells: ≥ 5 x 109 per gram of dry yeast
- Wild yeast: < 1 per 106 yeast cells* (lysine method)
- Bacteria: < 1 per 106 yeast cells according to ASBC and EBC methods of analysis
- Finished products placed on the market only after passing a rigorous series of tests
Packaging: 500 g
Storage: 5°-10° C
