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I have a good slurry of this yeast left. Can anyone recommend it for use in a Bock? I have stacks of Munich malt. Are there any other styles that this yeast lends itself to?
I use White Labs yeast, but I seem to recall that this is the Wyeast steam yeast, right? I used the WL version #810 San Fran lager to ferment a porter that's a few days out yet from being moved into a keg. It's a big beer--OG of 1.068, and it went all the way down to 1.014--so I definitely think it would work fine with a bock or something like that. Give it a shot--for me, without lagering capabilities, it's as close as I can get.
OK, I brewed a very impromptu Bock on Saturday.
3 kgs Dark Munich
2 kgs Light Munich
400 g Crystal Malt (250-300EBC)
200 g Chocolate Malt
54 g Hallertau Plugs (2.9%AA) 60 minute boil
Cali. Lager yeast 2112
The SG was a bit lo for style by 2 points so started at 1062.
I will be interested to see how this yeast affects the maltiness of the Munich in the resultant beer. I will post a follow up soon.
unclejack, it turned out reasonably well. It is very malty and clean. I think it will continue to improve for a while. I think 2112 is a good yeast for this beer. Good luck with it.