Czech Pils
| Brand: | Wyeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces pastorianus |
| Comparison | Compare with other yeast |
Description
Originating from the home of great Pilsners in the Czech Republic, this classic strain will finish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58 °F (14 °C) and will dissipate with conditioning.
Brewing Properties of Czech Pils
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. |
9% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
70-74% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-High |
| 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. |
50-58° F (10-14° C) |
Common Beer Styles using Czech Pils
These are the most popular beer styles that make use of the Czech Pils yeast:
Lager, Bock & Munich Dunkel
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