Yeast Attenuation

[ziggityz]

First off, sorry if this has been beaten into the ground or is a sticky somewhere, I had no luck getting the info I needed. Second, sorry if this is the wrong forum!

Anyway, I am making my own recipe for a bock and need to choose a yeast, I really don't understand what percentage of attenuation I will need for my brew. I calculated my OG and it should be 1.064 and my FG should be 1.017. So I have been looking at a few yeasts they are:
White Labs WLP833
Wyeast 2206
Saflager W34/70

What yeast would be most appropriate for my brew and should I use 2 packets or vials as I've seen suggested.

 

[rockfish42]

I'd suggest using two rehydrated packets of the saflager, if you were to use liquid you'd need a lot more yeast than 2 packages for a lager that big.

 

[ziggityz]

ok great...I was going down that road, I've never used liquid yeast...this is only my second brew...so I'll check into the rehydration processes.

 

[atchinator]

I'm only familiar with WYeast.
Assuming your batch is somewhere around 5-6 gallons and assuming the yeast is reasonably fresh, I don't think you would need more than one package but, with that single package, I'd recommend making a starter.

The Wyeast 2206 is supposed to be able to create 9%ABV beers. I'm guessing that your 1.064 OG won't get you quite that high.

 

[rockfish42]

ok great...I was going down that road, I've never used liquid yeast...this is only my second brew...so I'll check into the rehydration processes.

Each dry yeast has a distinct range of temperature for rehydrating, here's the info for that strain.
http://www.fermentis.com/fo/pdf/HB/EN/Saflager_W-3470_HB.pdf