Lager Yeast Strain Chart
| Name and Number | Type | Lab | Floc. | Atten. | Temp. | Decription |
| Lager Strains | ||||||
| American Lager 2035 | L | Wyeast | Medium | 75-80% | 48-58°F | Bold, complex and aromatic; slight diacetyl. |
| American Lager BRY 118 | L | Siebel Inst. | Very High | Medium | 68-72°F | Produces slightly fruity beer; some residual sugar. |
| American Lager WLP840 | L | White Labs | Medium | 75% to 80% | 50° to 55° F | Dry and clean with a very slight apple fruitiness. |
| Bavarian Lager 2206 | L | Wyeast | Medium | 73% to 77% | 46° to 58° F | Produces rich, malty, full-bodied beers. |
| Bohemian Lager 2124 | L | Wyeast | Medium | 69% to 73% | 48° to 58° F | Ferments clean and malty. |
| Brewferm Lager | D | Brewferm | High | High | 50° to 59° F | Develops Witbeer aromas like banana and clove. |
| Budvar Lager 2000 | L | Wyeast | Med./High | 71% to 75% | 48° to 56° F | Malty nose with subtle fruit. Finishes dry and crisp. |
| California Lager 2112 | L | Wyeast | High | 67% to 71% | 58° to 68° F | Produces malty, brilliantly clear beers. |
| Copenhagen Lager WLP850 | L | White Labs | Medium | 72% to 78% | 50° to 58°F | Clean crisp northern European lager yeast. |
| Czech Budejovice Lager WLP802 | L | White Labs | Medium | 74% to 79% | 50° to 55° F | Produces dry and crisp lagers, with low diacetyl. |
| Czech Pils 2278 | L | Wyeast | Medium | 70% to 74% | 50° to 58° F | Dry but malty finish. |
| Danish Lager 2042 | L | Wyeast | Low | 73% to 77% | 46° to 56° F | Rich Dortmund style with crisp, dry finish. |
| European Lager II 2247 | L | Wyeast | Low | 73% to 77% | 46° to 56° F | Clean, very mild flavor, slight sulfur production. |
| Gambrinus Lager 2002 | L | Wyeast | Med./High | 71% to 75% | 46° to 56° F | Mild floral aroma with lager characteristics in the nose. |
| German Bock Lager Yeast WLP833 | L | White Labs | Medium | 74% to 79% | 50° to 55° F | Produces well balanced beers of malt and hop character. |
| German Lager WLP830 | L | White Labs | Medium | 74% to 79% | 50° to 55° F | Malty and clean; great for all German lagers. |
| Mexican Lager Yeast WLP940 | L | White Labs | Medium | 70% to 78% | 50° to 55° F | Produces clean lager beer, with a crisp finish. |
| Munich Lager 2308 | L | Wyeast | Medium | 73% to 77% | 48° to 56° F | Very smooth, well-rounded and full-bodied. |
| North American Lager 2272 | L | Wyeast | High | 70% to 76% | 52° to 58° F | Malty finish, traditional Canadian lagers. |
| North European Lager BRY 203 | L | Siebel Inst. | Low | High | 68° to 72° F | Well balanced beer, fewer sulfur compounds. |
| Octoberfest Lager Blend 2633 | L | Wyeast | Low/Med. | 73% to 77% | 48° to 58° F | Plenty of malt character and mouth feel. Low in sulfer. |
| Oktoberfest/Märzen WLP820 | L | White Labs | Medium | 65% to 73% | 52° to 58° F | Produces a very malty, bock-like style. |
| Old Bavarian Lager Yeast WLP920 | L | White Labs | Medium | 66-73% | 50-55°F | Finishes malty with a slight ester profile. Use in beers such as Octoberfest, Bock, and dark lagers. |
| Pilsner Lager WLP800 | L | White Labs | Med/High | 72-77% | 50-55°F | Somewhat dry with a malty finish. |
| Pilsen Lager 2007 | L | Wyeast | Medium | 71-75% | 48-56°F | Smooth malty palate; ferments dry and crisp. |
| Saflager S-23 | D | Fermentis | Med./High | 80% | 48-59deg;F | Produces a fruit esterness in lagers. |
| San Francisco Lager WLP810 | L | White Labs | High | 65-70% | 58-65°F | For "California Common" type beer. |
| So. German Lager WLP838 | L | White Labs | Med/High | 68-76% | 50-55°F | A malty finish and balanced aroma. |
| Urquell Lager 2001 | L | Wyeast | Med./High | 71-75% | 48-58°F | Mild fruit and floral aroma. Very dry with mouth feel. |
| Zurich Lager Yeast WLP885 | L | White Labs | Medium | 70-80% | 50-55°F | Swiss style lager yeast with minimal sulfer and diacetyl production. |