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Benedictine – Bavarian Lager

A new shining star on the lager horizon!
Sourced from Bavarian monastic brewery. Beloved for producing unique maltiness flavour and aroma with hight attenuation rate. Diacetyl rest is suggested at the final stage of fermentation. 

Key characteristics

Attenuation

75-85%
8-14°C

Temperature

Medium-high

Sociability index

Yeast are living organisms, and like some other organisms they may "like or dislike" to aggregate together, hence we prefer to call the flocculation phenomenon as socialability index.

9%

Alcohol tolerance

Clean, low-Sulfur, accentuates malt flavour while finishing dry

flaVour profile

Helles, Octoberfest, Czech lagers, Bock, Doppelbock

Best for

Non-phenolic

Phenolic

Non-diastatic

Diastatic

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Yeast calculator




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