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.
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%)
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