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.

Styles:Classic Rauchbier, Doppelbock, Eisbock, Maibock.Helles Bock, Oktoberfest/Marzen, Schwarzbier, Traditional Bock

Attenuation:
73-77%
Flocculation:
Medium-High
Optimum Fermentation Temp:
46-58 F

Alcohol Tolerance:
Medium-High (approx 9%)