In Focus: German Bock Lager Yeast
WLP833 German Bock Lager Yeast
From the Alps of southern Bavaria, this yeast produces a beer that
is well balanced between malt and hop character. The excellent malt
profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest
style beers. Very versatile lager yeast, it is so well balanced that
it has gained tremendous popularity for use in Classic American
style Pilsners. Also good for Helles style lager beer.
Attenuation: 70-76%
Flocculation: Medium
Optimum Fermentation Temperature: 48-55°F
Alcohol Tolerance: Medium-High
MiniFerment data:
What is MiniFerment? White Labs yeast strains were
tested using the same wort in its proprietary MiniFerment process.
The process simulates large-scale brewing. To
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To learn more about understanding the data, click here.
| As-is Diacetyl |
Total Diacetyl |
As-is
2,3-Pentanedione |
Total
2,3-Pentanedione |
Ethanol |
Acetaldehyde |
Ethyl Acetate |
Isoamyl Acetate |
1-Propanol |
Isoamyl Alcohol |
| 38.8ppb |
92.7ppb |
28.9ppb |
70.74ppb |
4.98%ABV |
25.31ppm |
28.07ppm |
2.86ppm |
20.96ppm |
148.75ppm |
Fermentation
temperature: 55°
F
Attenuation: 80%
Hours to get to 50 percent attenuation: 48
Reviews:
Write your own review
"The airlock has been bubbling away
... "
By: MJC
Date: Jan. 26, 2010
Beers brewed: Bock
Comments: A relatively new all-grain brewer, this was my
first lagering experience. The O.G. was 1.040, the yeast culture was
2 months past its expiration date (I didn't use a starter culture!),
and I kept the fermenter at ~50-55 degrees C for the first week. I
was depressed that no vigorous fermentation occurred during the
first week (although I did periodically see slight "rising" of
particulates at the bottom of the fermenter). After exactly one
week, however, I was delighted to see much yeast activity. The
airlock has been bubbling away for ~72 hours at this point and
everything appears fine. After primary fermentation, I will rack to
secondary and age the beer in my near freezing garage for the
remainder of the winter. I may try to brew another lager and pour it
on top of the current brew's yeast cake. In the future, I will
definitely make starter cultures for this bug.
" ... more as an experiment than normal practice ...
"
By: Mike
Date: Feb. 4, 2009
Beers brewed: bocks and marzen
Comments: I created a 2 quart starter and pitched into a
Mai-bock. Two weeks later, I used the same yeast cake to ferment an
Oktoberfest. Two weeks after that, a Doppelbock. This was done more
as an experiment than normal practice, but the results were quite
enlightening. I think if I were to do something like this again, I
would wash the yeast first, but it is possible to rack fresh wort on
top of a yeast cake that just finished a primary fermentation and
get good results.
"Produces a really malty, smooth
lager ... "
By: bearskinboots
Date: November 16, 2007
Beers brewed: Bock, Helles, Doppel Helles
Comments: I pitch and ferment at 48F (ambient temp in the
chamber, not within the fermenter) with no sulfur and with full
attenuation within two weeks 1.012-1.016 from a 1.060 OG. Produces a
really malty, smooth lager, even with only two weeks at 32F. I've
used it twice to make a kolsch-like beer as well, letting the ferm
temp rise into the low 70s and then lagering for a few weeks and
these have been very good.
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