FERMOLAGER Munich Heritage

Active dry yeast for the production of bottom-fermented beer. A wide range of traditional German lagers, including but not limited to: Munich Helles, German Pils, Märzen, Dunkles, Bock, Doppelbock and a wide selection of European lagers, Bohemian Pilseners, Scandinavian and Viennese lagers. FERMOLAGER Munich Heritage is a very versatile lager yeast strain that is perfect as a base yeast.

Aroma und Geschmackseigenschaften:

FERMOLAGER Munich Heritage provides a clean, smooth mouthfeel and balanced malt body. With a low diacetyl, ester and sulphur content, it ideally emphasizes the character of noble hop varieties.

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Frei von GVO

Allergenfrei

Specifications
Remarks
Use
Other

Specifications

Parameter	Minimum	Maximum	Unit
Apparent attenuation	78	80	%
Fermentation temperature (°C)	10	14	°C
Fermentation temperature (°F)	50	57	°F
Flocculation	Medium	High
Alcohol tolerance	9	10	%
Total esters	Low
H2S (sulphur notes)	Low
POF (phenolic notes)
STA-1	Negative

Remarks

An unopened, vacuum-sealed package can be stored at room temperature (20 °C / 68 °F) under dry, odorless conditions. conditions. Storage in a cold room (4°C / 41°F) is possible. Do not freeze. Limit contact with the air. After opening the pack, the yeast should be used immediately. The shelf life is 36 months from the date of manufacture. Do not use after the expiry date stated on the packaging. expiry date on the packaging.

Use

It is generally recommended to add the active dry yeast directly to the wort without prior rehydration. If direct preparation is not possible, the yeast can be hydrated and used in liquid form. To rehydrate, dissolve the dry yeast in sterile water or in wort at 18-25°C/ 64-77°F in a ratio of 1:10. Stir carefully and leave to stand for about 20 minutes. Stir again carefully and add to the cooled wort in the fermentation tank. To avoid yeast stress, temperature fluctuations should be kept to a minimum.

Pitching-Rate

Pitch directly into the wort in the fermenter at a pitching rate of: 75 – 100g/hl cold wort at 10-14°C / 50-57°F. The pitching rate depends on the conditions of the brewing process and influences the fermentation performance and the final flavor profile of the beer. Fermentations with high original gravity, high raw fruit content or high acidity may require higher pitching rates and the addition of yeast nutrients.