Bavarian Lager – Wyeast 2206

Description

Species: Saccharomyces pastorianus

Profile: Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.

Flocculation: Medium-high

Attenuation: 73 – 77%

Fermentation Temperature: 46 – 58°F

Alcohol Tolerance: 9% ABV