Capable of producing fine lagers, the unique Munich Lager strain creates smooth, well-rounded and full-bodied beers. Once fermentation has reached completion, a thorough diacetyl rest is recommended to absorb the fermentation by product.
Temperature Range: 48-56° F (9-13° C)
Alcohol Tolerance: Approximately 9% ABV
Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Traditional Bock, Vienna Lager
To clean up the fermentation by product diacetyl, create a large starter culture for a 5-gallon batch with a stir plate. For worts ~ 1.050 O.G., the following fermentation schedule will work with a robust starter: Once krausen has developed ferment for 4 days at 48F. Following the 1st 4-day period, raise the temperature to 53F and hold for 4-days. After the 4-day period at 53F, raise the temperature to 60F and hold for another 4 days or until the beer has finished out and the diacetyl has been re-absorbed by the yeast.
For beers with greater gravities, the starter culture will need to be increased. Calculate the starter culture amount via the on-line tool at Wyeast or in a quality computerized brewing program such as Beer Smith, Beer Alchemy or Beer Tools.
The 2308 produces tasty Schwarzbiers, enhancing the warm roast quality of dehusked Carafa malts.