WLP833 German Bock Lager - White Labs Yeast

Item Number: 82-833

Sale price$10.99
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German Bock, Classic American Pilsners, Helles, Doppelbock, Oktoberfest
German Bock Lager Yeast White Labs


Species : Lager
Fermentation Temp Range (°F) : 48-55
Apparent Attenuation Range (%) : 70-76
Flocculation : Medium
Alcohol Tolerance : Medium-High 8-12%

Pitching/Fermentation : 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.

Notes : 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.

Best Styles : German Bock, Classic American Pilsners, Helles, Doppelbock, Oktoberfest

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : Wyeast 2487
Dry Yeast Substitution : Saflager 34/70

Want to make a Yeast Starter? Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew. Show Me How To Make A Yeast Starter

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Customer Reviews

Based on 2 reviews
Charles Schwartz
Wonderful Yeast

Great luck with this yeast. Arrived fresh (thanks AIH). Reputed to be the Ayinger strain. Made two lower gravity (~1.050) american style bock lagers, both were excellent. Most recently an american style lager, not yet tasted. No starter, since gravity not high, but did add yeast nutrient late boil. Did not refrigerate, have only primitive means of temp control. Kept beer in the 55 - 62 degree range and was patient. Vigorous, thorough fermentation. Round, malty beers that still let the hops show through (used Magnum for a clean bitter and Hersbrucker to flavor - hint of lemon came through). Love Ayinger beers and love the beers I am able to make with this yeast. Highly recommend!

Marc Sweebe

I feel this yeast performed very sluggish, and thatís with a large starter and oxygenated wort. However, the resulting beer is clear and clean with a nice malty profile. Took about 4 weeks to fully attenuate at 52 degrees (1 week primary, 3 weeks secondary).

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