Yeast (Liquid) - Wyeast (Bavarian) - 2206
WY2206
Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and dopplebocks. A thorough diacetyl rest is recommended after fermentation is complete.
Origin:
Flocculation: medium-high
Attenuation: 73-77%
Temperature Range: 46-58° F (8-14° C)
Alcohol Tolerance: approximately 9% ABV
Styles:
Classic Rauchbier
Doppelbock
Eisbock
Maibock/Helles Bock
Munich Dunkel
Oktoberfest/Märzen
Schwarzbier (Black Beer)
Traditional Bock
|
