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.
Attenuation: 73 – 77%
Fermentation Temperature: 46 – 58°F
Alcohol Tolerance: 9% ABV