Bavarian Lager (WY2206)
Type: Yeast • Packet: Liquid
Species: Saccharomyces pastorianus
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.
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Brewing Properties of Bavarian Lager
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
Comparable Beer Yeasts
If you cannot find Bavarian Lager (WY2206) anywhere, you can substitute one of the following yeasts for a similiar result.
Common Beer Styles using Bavarian Lager
These are the most popular beer styles that make use of the Bavarian Lager yeast:
German Pilsner, Munich Dunkel, Lager & Märzen
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