67-2206

Wyeast 2206 Bavarian Lager Yeast

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: Weihenstephan 206
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/M�rzen
   Schwarzbier (Black Beer)
   Traditional Bock

Lager yeast will usually be slow to start fermenting. When pitching a lager, it is suggested that you pitch at least twice as much yeast as you would an ale. For this reason, we always recommend a starter for lagers

Need a little help with lagers? Click Here 

Not sure how to build a starter? Click Here

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Wyeast 2206 Bavarian Lager Yeast