Munich Lager II
| Brand: | Wyeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces pastorianus |
| Comparison | Compare with other yeast |
Description
From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt-driven lagers.
Brewing Properties of Munich Lager II
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
10% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
72-74% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
52-62° F (11-17° C) |
Comparable Beer Yeast
If you cannot find Munich Lager II anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Munich Lager II
These are the most popular beer styles that make use of the Munich Lager II yeast:
Helles, Munich Dunkel, Marzen & Bock
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