Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional helles, Oktoberfest, bock, and dunkel.
ATTENUATION :
70% - 76%
FLOCCULATION :
Medium
ALCOHOL TOLERANCE :
Medium to High (8-12%)
FERMENTATION TEMPERATURE :
50° - 54° F
10° - 12°
