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Munich German Wheat Beer yeast originated in Bavaria and is used by a number of commercial breweries to produce German-style wheat beers. Its aroma is estery to both palate and nose with typical banana notes. Recommended styles: German Weizen and Hefe-Weizen.
Attenuation: Medium to High
Flocculation: Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed of the top. Some settling can be promoted by cooling and use of ining agents and isinglass.
Optimum Fermentation Temperature Range: best used at traditional ale temperatures

Additional Information

Yeast Format Dry
Brand No
Yeast Origin Continental Europe
Yeast Type Wheat
Average Attenuation No

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