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.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Munchen Style Helles||4||American Style Specialty Lager||4|
|Vienna Style Lager||4||German Style Marzen & Oktoberfest||4|
|European Style Dark & Munchner||4||German Style Schwarzbier||2|
|German Style Dopplebock||2||Bock||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
I made a Helles last month for the first time. My lhbs recommended it and they were temporarily out of my usual 940. It was slow to start, but I did pitch it @ 44F. Once it got going it was very steady for 2 weeks. My best beer yet, certainly my best lager. No sulphur or diacetyl at all. I think this will be my house lager strain for now on.
I used this yeast to create my first lager- an ode to Ayinger's no longer available Maibock. The clarity and attenuation were especially impressive along with the mouthfeel and balance. Final gravity was reached just shy of 21 days at 50 degrees. I laggered for 8 weeks at 35 and conditioned for another 2. Very well worth the wait. I can't honestly say that I specifically recall Ayinger's version, but I'm happy enough with mine to come back and review the yeast I used to create it! I would like a slightly more malty presence, perhaps that will emerge if the beer last another several weeks.
I first experienced Helles when I was in Munich back in the 90’s and it was great. This is the closest yeast strain I have found to mimic that experience. I brew 5 gallon batches and will use a single or double decoction mash, depending on the malt analysis. I use a 1500 ml yeast starter, pour off the starter wort, and pitch the yeast sediment mixed with the new cooled wort. I cool the starter and the wort to 52 degrees Fahrenheit. I ferment at 50-52 until activity almost stops and have a 4-5 day diacetyl rest at 55-56 before transferring to the secondary fermenter. This yeast has always produced a flavorful and authentic Helles. It also makes a great bock.
More then 10 X 5 gallon batches brewed with the same culture, re-pitching new wort on the old yeast cake, over more than a year. Extremely robust, clean yeast that attenuates well yet brings the malt forward. By all means, my favourite strain.
Optimum Ferment Temp.48-55°F (9-13°C)