Lallemand Munich Classic dry yeast and Imperial G01 Stefon are two fantastic and quite different hefeweizen yeasts. Which is better and how do they act perform? Today we take out the 20 gallon Clawhammer Supply system and find out!
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Recipe for 10 gallons, your efficiency may vary:

"Evergenial"

4.4% ABV 13 IBU

12 lb Weyermann White Wheat Malt (61.5%)
7 lb Weyermann Floor Malted Bohemian Pilsner (35.9%)
0.5 lb Melanoidin Malt (2.6%)

Step Mash:
Ferulic acid rest: 113F (45 C) for 10 min
Beta rest: 135F (57 C) for 30 min
Alpha rest: 156F (69 C) for 30 min
Mashout: 170F (77 C) for 15 min

Water: 16 Gallons (60 L) of untreated spring water
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.

60 min boil
60 min - 2 oz (56g) Tettnang (3.9% AA)

OG: 1.043

Yeast:
Batch 1: Imperial G01 Stefon
Batch 2: Lallemand Munich Classic

Ferment at 72 F (22 C) for 10-14 days

FG: 1.010
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0:00 Intro and welcome
0:25 Beer description and approach
2:16 Recipe
6:50 Brew day
10:29 Fermentation Plan
14:19 Fermentation Follow-Up
14:55 Pour and Tasting Notes
24:31 Potential Improvements
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