GERMAN LAGER
| Brand: | GigaYeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Comparison | Compare with other yeast |
Description
Bottom fermenting German yeast used in commercial breweries around the world. Produces a dry, clean beer with a malty finish.
Brewing Properties of GERMAN LAGER
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
Unknown |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
74-78% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-Low |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
50-60° F (10-16° C) |
Common Beer Styles using GERMAN LAGER
These are the most popular beer styles that make use of the GERMAN LAGER yeast:
Lagers, Keller Bier, Marzen, Schwarz Bier, Bock & Pilsner
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