Proper Use of Munich Yeast

[smata67]

I just got this from the manufacturer regarding Danstar's Munich Dry Yeast and thought I'd pass it on:

"The recommended temperature is 20C (68F) but between 18 (64F) and 22 (72F) would work fine. If you are looking for more banana esters I would brew at 22C (72F) and underpitch by half so 50g per bbl. I hope this helps. Let me know.

Best regards,
Sylvie Van Zandycke PHD
Technical Sales Manager
www.lallemandbrewing.com"

Looks like I'm all set with my weissbeir this weekend...

To underpitch and get more banana, the pitching quanitity in grams would be 50g/31 gallons (1 bbl) which comes out to 1.6g/gal. That's 8g for a 5 gallon batch, 9.7g for a 6 gallon, and so on. The packets are 11g each.

 

[smata67]

What is interesting is that if 8g into 5 gallon is at a 50% pitch rate, then a full pitch rate for 5 gallons is 16g, 50% higher than the packet size of 11g.