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Details
Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and dopplebocks. A thorough diacetyl rest is recommended after fermentation is complete. Recommended styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Marzen, Schwarzbier (Black Beer), Traditional Bock.
Attenuation: 73 – 77%
Flocculation: Medium – High
Optimum Fermentation Temperature Range: 45 – 58F
Alcohol Tolerance: approximately 9% ABV
Attenuation: 73 – 77%
Flocculation: Medium – High
Optimum Fermentation Temperature Range: 45 – 58F
Alcohol Tolerance: approximately 9% ABV
Additional Information
| Yeast Format | Liquid |
|---|---|
| Brand | Wyeast |
| Yeast Origin | Continental Europe |
| Yeast Type | Lager |
| Average Attenuation | 75 |
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