OYL-111 German Bock
Liquid Lager yeast from Omega Yeast.
Lab
Omega Yeast· Lager · Liquid · OYL-111
Omega Yeast· Lager · Liquid · OYL-111Specs
Attenuation
70–76%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
9–13°C
48–55°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈10% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Usually used in
Lagers
Common questions
- What is the OYL-111 German Bock equivalent?
- L18 The GOAT, WLP833 German Bock Lager Yeast, and 2487-PC Hella Bock Lager — the same strain from other labs, the Ayinger (German Bock, WLP833) strain.
- What is OYL-111 German Bock's attenuation?
- 70–76% apparent attenuation.
- What temperature should I ferment OYL-111 German Bock at?
- 9–13°C is the recommended range.
- What beer styles is OYL-111 German Bock good for?
- Lagers.
Brew with OYL-111 German Bock
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