Wyeast 2206 Bavarian Lager
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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Flocculation - MEDIUM - HIGH
Attenuation - 73% - 77%
Temperature Range - 46° - 58° F (8° - 14° C)
Alcohol Tolerance - 9%