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Wheat beers are among the most popular beer styles in the
world, and now you can brew great wheat beer styles reliably & conveniently
with premium Munich Wheat Beer yeast from Danstar.
Danstar Munich Wheat Beer yeast originated in Bavaria, Germany,
the home of many of the world’s great wheat beer breweries.
The propagation and drying processes for Munich yeast has
been specifically designed to deliver high quality brewing
yeast that can be used to produce wheat beers of the finest
quality. No colours, preservatives or other unnatural substances
have been used in its preparation. Like all our Danstar products,
Munich is produced in ISO 9002 certified plants and is non-GM & gluten-free
.
Munich yeast is available in 11 gram nitrogen-purged
sachets and 500 gram vacuum-sealed packages.
Bulk volumes are available for commercial use on request.
Microbiological Properties
• Classified as Saccharomyces cerevisiae.
• A top fermenting yeast.
• The typical analysis of Munich active dried yeast:
Percent solids 93%–95%
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*
• Finished product is released to the market only after
passing a rigorous series of tests.
*According to ASBC and EBC methods of analysis.
Brewing Properties
• Quick start and vigorous fermentation, which can be
completed in 4 days above 17°C.
• Medium to high attenuation.
• Fermentation rate, fermentation time and degree of attenuation
are dependent on inoculation density, yeast handling, fermentation
temperature and the nutritional quality of the wort.
• Munich is a non flocculent strain. In classic open
fermentation vessels, the yeast can be skimmed off the top.
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. Does not display malodours when properly handled.
Munich yeast has found widespread use in the production of
German Weizen and Hefeweizen.
• Munich yeast is best used at traditional ale temperatures
after rehydration in the recommended manner.
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