Wyeast's Bavarian Lager strain produces malty, rich beers, and as such is a great choice for a number of malt-forward German lagers. This yeast produces rich, malt-forward beers that clear and attenuate well. Many brewers use Bavarian Lager yeast for bock beers, Munich dunkels and Oktoberfest/Märzens with astounding results. While Wyeast recommends a diacetyl rest after fermentation, many brewers report that this yeast performs a very clean fermentation that throws little to no diacetyl. Pitching rates and temperature can affect results with this strain (or any strain, for that matter). Treat this yeast well and the results will impress the lederhosen off you!
|Temperature Range: ||46-58 F (8-14 C)|
|Cell Count: ||100 Billion|
|Alcohol Tolerance: ||9% ABV|
|Typical Styles: ||Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock.|