2206 BAVARIAN LAGER WYEAST
STRAIN: 2206 BAVARIAN LAGER ™
Species: Saccharomyces pastorianus
Profile: 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.
Metric Temperature Range: 8-14 °C
MEDIUM - HIGH FLOCCULATION
73 - 77 ATTENUATION
46 - 58°F TEMPERATURE RANGE