WLP920 Old Bavarian Lager Yeast
Liquid Lager yeast from White Labs.
Lab
White Labs· Lager · Liquid · WLP920
White Labs· Lager · Liquid · WLP920Specs
Attenuation
66–73%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
10–13°C
50–55°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
≈12% 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
Common questions
- What is the WLP920 Old Bavarian Lager Yeast equivalent?
- 2247-PC European Lager — the same strain from another lab, the Old Bavarian Lager (WLP920) strain.
- What is WLP920 Old Bavarian Lager Yeast's attenuation?
- 66–73% apparent attenuation.
- What temperature should I ferment WLP920 Old Bavarian Lager Yeast at?
- 10–13°C is the recommended range.
Brew with WLP920 Old Bavarian Lager Yeast
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