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°
