CellarScience - MUNICH Ale Yeast x 15g

MUNICH: The Balanced, Malt-Forward Lager Yeast

MUNICH delivers exceptionally crisp, clean flavour with minimal ester production and low to moderate sulphur. A performance-selected isolate from a classic Weihenstephan strain, this yeast is tailored specifically for malt-focused lagers and clean ale styles. With medium-to-high flocculation, robust pressure tolerance, and reliable attenuation, MUNICH provides professional-grade performance for craft and home brewers alike.

🍺Styles & Flavour Profile: Restrained Elegance that Lets Malt Shine

MUNICH is proudly malt-forward, allowing your grain bill to take centre stage. Its softer, rounder profile ensures bread, cracker, toast, and other malt-derived flavours carry through cleanly without yeast esters competing for attention, finishing with a balanced, smooth mouthfeel.

Ideal for a Wide Variety of Lager & Malt-Forward Styles

MUNICH’s versatility, clean fermentation, and high pressure tolerance make it perfect for a broad range of traditional and modern beer styles:

• Pilsner & Helles
• Dunkel & Märzen
• Bock
• Clean, Malt-Forward Ales
  

🔬Performance & Technical Specifications

MUNICH is designed for efficiency and reliability, offering top-tier performance data for consistent brewing results. Every batch undergoes PCR testing for quality assurance.

Fermentation & Pitching Details

This yeast is optimised for ease of use and consistent results across various brewing conditions.

• Fermentation Range: 10-18°C (50-64°F). It remains remarkably clean even at the upper end of the temperature range.
  
• Direct Pitching: Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation or rehydration required before pitching.
• Attenuation: 75–80% (preserves a slightly fuller presentation while maintaining a crisp finish).
• Alcohol Tolerance: Robust tolerance up to 10.5% ABV.

Packaging & Dosage

One sachet is enough to treat a single 19-23L batch.

When calculating for larger batches, use at a rate of 0.5-1g per Litre. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.

Calculation for Larger Batches

• Use at a rate of 0.5-1g per Litre (approx. 50-100 g/hL).
  
• For high-gravity ales or exceptionally bright beer, increase toward 2–3 g/L