67-2487

Wyeast 2487 Hella Bock Yeast

Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.

 Origin: Ayinger
 Alc. Tolerance 12% ABV  
Flocculation     medium
Attenuation      70-74%          
Temp. Range    48-56�F (9-13�C)

Styles:
Lager
 Oktoberfest/Marzen
 Munich Dunkel
 Schwarzbier
 Traditional Bock
 Maibock/Helles Bock
 Dopplebock
 Eisbock
 

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

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Wyeast 2487 Hella Bock Yeast