[ravenwater]

My club's going to be brewing up a big batch of doppelbock and I'm working on recipe development. I'd like to know if folks have specific recommendations for a yeast YOU'VE PERSONALLY USED IN THIS STYLE AND LIKED - - where you were pleased with what you believe the yeast contributed or how the yeast behaved in your doppelbock. Things I already know are that we want a lager yeast, leaning towards one that is malt emphasizing, and likely not super attenuative.

[denny]

S189.  Easy to use, made great beer

[dannyjed]

I like Wyeast 2308 in a Dopplebock.


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[erockrph]

Wyeast 2633 (Oktoberfest blend) is my preferred yeast for doppelbock, and other malt-forward lagers. I have also used 34/70 with good results as well.

[Steve Ruch]

S189.  Easy to use, made great beer

.
What he said.

[dmtaylor]

2206 all day long.

And S-189 is pretty friggin fantastic too.

[denny]

2206 all day long.

And S-189 is pretty friggin fantastic too.

Yeah...been so long since I used 2206 I forgot about it.  Great yeast.

[Saccharomyces]

Wyeast 2206 is W-206, which is a Weihenstephan culture.

[ynotbrusum]

Those are my two, also - S-189 (a Swiss yeast supposedly from Hurliman, the brewery of Samiclaus) and 2206 - just about any lager style works on that (but for a third one, Omega has a similarly good one - OYL-114 - Bayern Lager that has similar good results for me).

[ravenwater]

Thanks much to all of you who've offered input - this will be helpful as I sort out a recipe.

[Saccharomyces]

Another strain that may work if you are looking for big malt flavors is Wyeast 2308.  That is a malty flavor-producing culture.

[jverduin]

My favorite is WLP 833 Bock Lager strain. The yeast seems to accentuate a maltiness without making the body seem bigger than it need be. You could have a second pint. 


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