Bavarian Lager

Used by many German breweries to produce rich, full-bodied malty beers. Good choce for Bocks and Dopplebocks. Benefits from diacetyl rest at 58°F(14°C) for 24 hours after fermentation is complete.

Yeast Characteristics

Styles:
Classic Rauchbier
Doppelbock
Eisbock
Maibock/Helles Bock
Munich Dunkel
Oktoberfest/Märzen
Schwarzbier (Black Beer)
Traditional Bock


Flocculation: Medium-High
Attenuation: 73-77%
Temperature Range: 45-58° F
Alcohol Tolerance: approximately 9% ABV