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Escarpment Munich Lager Yeast


A classic Munich lager yeast, widely used to produce reliable, malt-accented beers such as Helles, Märzen, Dunkel, etc. We recommend raising fermentation temperature to 15ºC toward the end of fermentation in order to ensure full attenuation. Produces characteristic sulfur aroma, which will fade during aging.

Flocculation: Medium
Attenuation: 73-83%
Temperature Range: 12-15ºC
Alcohol Tolerance: High

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