For the production of rich, full-bodied, malty beers, many German breweries select the Bavarian strain. The 2206 yeast is a particularly good choice for bocks and doppelbocks. Once fermentation is complete, a thorough and recommended diacetyl rest will allow the yeast to re-absorb the compound.
Temperature Range: 46-58° F (8-14° C)
Alcohol Tolerance: Approximately 9% ABV
Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock
Perhaps one of the cleanest of the lager strains, the Bavarian lager yeast creates excellent Mai Bocks and Traditional Bock styles or any beer requiring little ester production. The yeast definitely accentuates malt and hop, creating transparency for both to shine in the finished beer.
To assure complete fermentation and a clean flavor and aroma profile in the finished beer, a yeast starter or pitching multiple packs is recommended for insuring the proper amount of attenuation. Consult a yeast pitching rate calculator in a brewing software package or at the Wyeast website for the correct amount of yeast to pitch per each 5-gallon batch. The yeast pitch rate will be contingent on the original gravity of the wort produced during the brewing session.