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.

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Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

StyleRatingStyleRating
Munchen Style Helles4 American Style Specialty Lager4
Vienna Style Lager4 German Style Marzen & Oktoberfest4
European Style Dark & Munchner4 German Style Schwarzbier2
German Style Dopplebock2 Bock2

Reviews

Feedback and experiences from previous customers. Want to leave a review of your own?

“Excellent maibock”

By: Rob Presley | Date: Jun., 8th 2014 | Beer(s) Brewed: Maibock

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.

“Ferments to the Helles style”

By: John G | Date: Jan., 21st 2014 | Beer(s) Brewed: Helles, Mai Bock, Doppel bock

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”

By: Alex |