Brewing Guide page 2 - Lagers | Print |

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Bavarian Lager

Used by many German breweries to produce rich, full-bodied malty beers. Good choce for Bocks and Dopplebocks. Benefits from diacetyl rest at 58°F(14°C) for 24 hours after fermentation is complete.

Flocculation: medium-high
Attenuation: 73-77%
Temperature Range: 46-58° F (8-14° C)
Alcohol Tolerance: approximately 9% ABV

 

Czech Pils

Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures (58°F) and will dissipate with conditioning.

Flocculation: Medium-High
Attenuation: 70-74%
Temperature Range: 50-58F, 10-14C
Alcohol Tolerance: 9% ABV

 

Munich Lager

A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation.

Flocculation: medium
Attenuation: 70-74%
Temperature Range: 48-56° F (9-13° C)
Alcohol Tolerance: approximately 9% ABV

 

Octoberfest Lager Blend

A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouthfeel. Low in sulfur production.

Flocculation: medium-low
Attenuation: 73-77%
Temperature Range: 48-58° F (9-14° C)
Alcohol Tolerance: approximately 9% ABV

 


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