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| Her er så
en oversigt over de forskellige øltyper, og hvilken gær BYO syntes passer til
stilen.Jeg syntes BYO |
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| oversigt er
lidt mast. Så derfor denne udgave, Originalen ligger her: |
Brew your Own - yeast |
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| American Amber & Pale Ale: |
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| American Lager: |
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| Barley Wine & Imperial Stout: |
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| Belgian & French Ale. |
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| Belgian Lambic & sour Ale |
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| Belgian Strong Ale: |
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| Bock: |
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| Brown
Ale: |
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| English & Scottisk Strong Ale: |
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| English Bitter & Pale Ale: |
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| European Dark Lager: |
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| European Pale Lager |
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| Fruit Beer: |
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| German Amber Lager: |
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| Indian Pale Ale: |
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| Kölsch & Altbier: |
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| Light Ale: |
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| Porter: |
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| Scottish Ale: |
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| Smoked Beer: |
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| Specialty & Experimental Beer: |
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| Spice, Herb & Vegetable Beer: |
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| Stout: |
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| Wheat Beer: |
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| American Amber & Pale Ale: |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| 10th Anniversary
Blend WLP010 |
L |
White Labs |
Medium |
75-80% |
65-70° |
Blend of WLP001, WLP002, WLP004 & WLP810. |
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| American Ale 1056 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Well balanced. Ferments dry, finishes soft. |
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| American Ale BRY 96 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Very clean ale flavor. |
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| American Ale II 1272 |
L |
Wyeast |
High |
72-76% |
60-72° |
Slightly nutty, soft, clean and tart finish. |
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| American Ale Yeast
Blend WLP060 |
L |
White Labs |
Medium |
72-80% |
68-73° |
Blend celebrates the strengths of California ale strains. |
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| California Ale V
WLP051 |
L |
White Labs |
Med/High |
70-75% |
66-70° |
Produces a fruity, full-bodied beer. |
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| California Ale WLP001 |
L |
White Labs |
Medium |
67-74% |
65-70° |
Clean flavors accentuate hops; very versatile. |
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| Canadian/Belgian
Style 3864 |
L |
Wyeast |
Medium |
75-79% |
65-80° |
Mild phenolics and low ester profile with tart finish. |
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| Coopers Homebrew
Yeast |
D |
Coopers |
High |
High |
68-80° |
Clean, round flavor profile. |
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| East Coast Ale WLP008 |
L |
White Labs |
Low/Med |
70-75% |
68-73° |
Very clean and low esters. |
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| Fermentis US 56 |
D |
Fermentis |
Medium |
77% |
59-75° |
Clean with mild flavor for a wide range of styles. |
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| Muntons Premium Gold |
D |
Muntons |
High |
High |
57-77° |
Clean balanced ale yeast for 100% malt recipies. |
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| Muntons Standard
Yeast |
D |
Muntons |
High |
High |
57-77° |
Clean well balanced ale yeast. |
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| Northwest Ale 1332 |
L |
Wyeast |
High |
67-71% |
65-75° |
Malty, mildly fruity, good depth and complexity. |
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| Pacific Ale WLP041 |
L |
White Labs |
Medium |
65-70% |
65-68° |
A popular ale yeast from the Pacific Northwest. |
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| Ringwood Ale 1187 |
L |
Wyeast |
High |
67-71% |
64-74° |
A malty, complex profile that clears well. |
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| Safbrew T-58 |
D |
Fermentis |
Low |
75% |
59-75° |
Develops estery and somewhat peppery spiceyness. |
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| San
Francisco Lager WLP810 |
L |
White Labs |
High |
65-70% |
58-65° |
For "California Common" type beer. |
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| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72° |
A blend of the best strains to provide quick starts. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| American
Lager: |
(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| American Lager 2035 |
L |
Wyeast |
Medium |
75-80% |
48-58° |
Bold, complex and aromatic; slight diacetyl. |
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| American Lager BRY 118 |
L |
Siebel Inst. |
Very High |
Medium |
68-72° |
Produces slightly fruity beer; some residual sugar. |
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| American Lager WLP840 |
L |
White Labs |
Medium |
75-80% |
50-55° |
Dry and clean with a very slight apple fruitiness. |
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| California Lager 2112 |
L |
Wyeast |
High |
67-71% |
58-68° |
Produces malty, brilliantly clear beers. |
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| Mexican
Lager Yeast WLP940 |
L |
White Labs |
Medium |
70-78% |
50-55° |
Produces clean lager beer, with a crisp finish. |
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| North American Lager
2272 |
L |
Wyeast |
High |
70-76% |
52-58° |
Malty finish, traditional Canadian lagers. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Barley Wine & Imperial Stout: |
(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| 10th Anniversary
Blend WLP010 |
L |
White Labs |
Medium |
75-80% |
65-70° |
Blend of WLP001, WLP002, WLP004 & WLP810. |
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| American Ale 1056 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Well balanced. Ferments dry, finishes soft. |
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| American Ale BRY 96 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Very clean ale flavor. |
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| American Ale Yeast
Blend WLP060 |
L |
White Labs |
Medium |
72-80% |
68-73° |
Blend celebrates the strengths of California ale strains. |
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| California Ale V
WLP051 |
L |
White Labs |
Med/High |
70-75% |
66-70° |
Produces a fruity, full-bodied beer. |
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| California Ale WLP001 |
L |
White Labs |
Medium |
67-74% |
65-70° |
Clean flavors accentuate hops; very versatile. |
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| Dry English ale
WLP007 |
L |
White Labs |
High |
70-80% |
65-70° |
Good for high gravity ales with no residuals. |
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| East Coast Ale WLP008 |
L |
White Labs |
Low/Med |
70-75% |
68-73° |
Very clean and low esters. |
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| Fermentis US 56 |
D |
Fermentis |
Medium |
77% |
59-75° |
Clean with mild flavor for a wide range of styles. |
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| Safbrew S-33 |
D |
Fermentis |
Med/High |
75% |
59-75° |
Versatile strain that can perform in beers up to 11.5% ABV. |
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| Super
High Gravity WLP099 |
L |
White Labs |
Low |
<80% |
69-74° |
High gravity yeast, ferments up to 25% alcohol. |
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| Windsor |
D |
Danstar |
Low |
Medium |
64-70° |
Full-bodied, fruity English ale. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Belgian
& French Ale. |
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(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| Belgian Ale WLP550 |
L |
White Labs |
Medium |
78-85% |
68-78° |
Phenolic and spicy flavours dominate the profile. |
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| Belgian Saison 3724 |
L |
Wyeast |
Low |
76-80% |
70-80° |
Very tart and dry with spicy and bubblegum aromatics |
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| Belgian Saison I
WLP565 |
L |
White Labs |
Medium |
65-75% |
68-75° |
Produces earthy, spicy, and peppery notes. |
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| Belgian Style Ale
Yeast Blend WLP575 |
L |
White Labs |
Medium |
74-80% |
68-75° |
Blend of Trappist yeast and Belgian ale yeast |
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| Biere de Garde |
L |
Wyeast |
Low |
76-80% |
70-95° |
Low to moderate ester production with mild spicyness |
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| Dutch Castle Yeast
3822 |
L |
Wyeast |
Medium |
74-79% |
65-80° |
Spicy, phenolic and tart in the nose. |
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| Farmhouse Ale 3726 |
L |
Wyeast |
Low |
76-81% |
70-95° |
Complex aromas dominated by an earthy/spicy note. |
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| Leuven Pale Ale 3538 |
L |
Wyeast |
High |
75-78% |
60-75° |
Slight phenolics and spicy aromatic characteristics. |
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| Safbrew T-58 |
D |
Fermentis |
Low |
75% |
59-75° |
Develops estery and somewhat peppery spiceyness. |
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| Trappist
Ale BRY 204 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Dry, estery flavor with a light, clove-like spiciness. |
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| Trappist Ale WLP500 |
L |
White Labs |
Low/Med |
75-80% |
65-72° |
Distinctive fruitiness and plum characteristics. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Belgian Lambic & sour Ale |
(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| Belgian Lambic Blend
3278 |
L |
Wyeast |
Low/Med |
65-75% |
63-75° |
Rich, earthy aroma and acidic finish. |
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| Belgian Sour Mix
WLP655 |
L |
White Labs |
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NA |
NA |
Includes
Brettanomyces, Saccharomyces, and the bacterial |
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strains Lactobacillus and Pedioccus. |
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| Brettan. Bruxellensis
3112 |
L |
Wyeast |
Low/Med |
Low |
64-70° |
Produces classic lambic characteristics. |
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| Brettan. Lambicus
3526 |
L |
Wyeast |
Medium |
Low |
60-75° |
Pie cherry-like flavor and sourness. |
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| Brettanomyces bruxellensis WLP650 |
L |
White Labs |
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NA |
NA |
Classic strain used in secondary for Belgian styles. |
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| Brettanomyces
Claussenii WLP645 |
L |
White Labs |
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NA |
NA |
Low intensity Brett character. More aroma than flavor. |
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| Brettanomyces
Lambicus WLP653 |
L |
White Labs |
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NA |
NA |
High Brett character. Horsey, Smokey and spicy flavors. |
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| Lactobac.
Delbruckii 4335 |
L |
Wyeast |
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NA |
NA |
Lactic acid bacteria. |
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| Pediococcus
Cerivisiae 4733 |
L |
Wyeast |
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NA |
NA |
Lactic acid bacteria. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Belgian
Strong Ale: |
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(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| Abbey Ale WLP530 |
L |
White Labs |
Med/High |
75-80% |
66-72° |
Produces fruitiness and plum characteristics. |
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| Bastogne Belgian Ale Yeast WLP510 |
L |
White Labs |
Medium |
74-80% |
66-72° |
A high gravity, Trappist style ale yeast. |
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| Belgian Abbey II 1762 |
L |
Wyeast |
Medium |
73-77% |
65-75° |
Slightly fruity with a dry finish. |
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| Belgian Ale 1214 |
L |
Wyeast |
Medium |
72-76% |
58-68° |
Abbey-style, top-fermenting yeast for high gravity. |
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| Belgian Golden Ale
WLP570 |
L |
White Labs |
Low |
73-78% |
68-75° |
A combination of fruitiness and phenolic flavors. |
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| Belgian Strong Ale
1388 |
L |
Wyeast |
Low |
73-77% |
65-75° |
Fruity nose and palate, dry, tart finish. |
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| Belgian Style Ale
Yeast Blend WLP575 |
L |
White Labs |
Medium |
74-80% |
68-75° |
Blend of Trappist yeast and Belgian ale |
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| Forbidden Fruit Yeast
3463 |
L |
Wyeast |
Low |
73-77% |
63-76° |
Phenolic profile, subdued fruitiness. |
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| Super High Gravity
WLP099 |
L |
White Labs |
Low |
<80% |
69-74° |
High gravity yeast, ferments up to 25% alcohol. |
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| Trappist Ale BRY 204 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Dry, estery flavor with a light, clove-like spiciness. |
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| Trappist
Ale WLP500 |
L |
White Labs |
Low/Med |
75-80% |
65-72° |
Distinctive fruitiness and plum characteristics. |
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| Trappist High Gravity
3787 |
L |
Wyeast |
Medium |
72-86% |
64-78° |
Ferments dry, rich ester profile and malty palate |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Bock: |
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(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| Bavarian Lager 2206 |
L |
Wyeast |
Medium |
73-77% |
46-58° |
Produces rich, malty, full-bodied beers. |
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| Bohemian Lager 2124 |
L |
Wyeast |
Medium |
69-73% |
48-58° |
Ferments clean and malty. |
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| German Bock Lager
Yeast WLP833 |
L |
White Labs |
Medium |
74-79% |
50-55° |
Produces well balanced beers of malt and hop character. |
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| German Lager WLP830 |
L |
White Labs |
Medium |
74-79% |
50-55° |
Malty and clean; great for all German lagers. |
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| Munich Lager 2308 |
L |
Wyeast |
Medium |
73-77% |
48-56° |
Very smooth, well-rounded and full-bodied. |
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| Old Bavarian Lager
Yeast WLP920 |
L |
White Labs |
Medium |
66-73% |
50-55° |
Finishes
malty with a slight ester profile. Use in beers such. |
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as Octoberfest, Bock, and dark lagers. |
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| So. German Lager
WLP838 |
L |
White Labs |
Med/High |
68-76% |
50-55° |
A malty finish and balanced aroma. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Brown Ale: |
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(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| 10th Anniversary
Blend WLP010 |
L |
White Labs |
Medium |
75-80% |
65-70° |
Blend of WLP001, WLP002, WLP004 & WLP810. |
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| American Ale 1056 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Well balanced. Ferments dry, finishes soft. |
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| American Ale BRY 96 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Very clean ale flavor. |
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| American Ale II 1272 |
L |
Wyeast |
High |
72-76% |
60-72° |
Slightly nutty, soft, clean and tart finish. |
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| American Ale Yeast
Blend WLP060 |
L |
White Labs |
Medium |
72-80% |
68-73° |
Blend celebrates the strengths of California ale strains. |
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| Bedford British Ale
WLP006 |
L |
White Labs |
High |
72-80% |
65-70° |
Good choice for most English style ales. |
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| British Ale 1098 |
L |
Wyeast |
Medium |
73-75% |
64-72° |
Ferments dry and crisp, slightly tart and fruity. |
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| British Ale II 1335 |
L |
Wyeast |
High |
73-75% |
63-75° |
Malty flavor, crisp finish, clean, fairly dry. |
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| British Ale WLP005 |
L |
White Labs |
High |
75-80% |
68-75° |
English strain that produces malty beers. |
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| British Cask Ale 1026 |
L |
Wyeast |
Med/High |
75-78% |
60-75° |
Produces nice malt profile with a hint of fruit. |
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| Burton Ale WLP023 |
L |
White Labs |
Medium |
65-75% |
68-73° |
Subtle fruity flavors: apple, clover honey and pear. |
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| California Ale V
WLP051 |
L |
White Labs |
Med/High |
70-75% |
66-70° |
Produces a fruity, full-bodied beer. |
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| California Ale WLP001 |
L |
White Labs |
Medium |
67-74% |
65-70° |
Clean flavors accentuate hops; very versatile. |
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| Coopers Homebrew
Yeast |
D |
Coopers |
High |
High |
68-80° |
Clean, round flavor profile. |
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| East Coast Ale WLP008 |
L |
White Labs |
Low/Med |
70-75% |
68-73° |
Very clean and low esters. |
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| English Ale BRY 264 |
L |
Siebel Inst. |
Medium |
High |
59-68° |
Clean ale with slightly nutty and estery character. |
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| English Ale WLP002 |
L |
White Labs |
Med/High |
70-75% |
68-73° |
Very clear with some residual sweetness. |
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| English Special
Bitter 1768 |
L |
Wyeast |
High |
68-72% |
64-72° |
Produces light fruit ethanol aroma with soft finish. |
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| Essex Ale Yeast
WLP022 |
L |
White Labs |
Med/High |
71-76% |
66-70° |
Drier finish than many British ale yeasts |
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| Fermentis US 56 |
D |
Fermentis |
Medium |
77% |
59-75° |
Clean with mild flavor for a wide range of styles. |
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| London Ale 1028 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Bold and crisp with a rich mineral profile. |
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| London Ale III 1318 |
L |
Wyeast |
High |
71-75% |
64-74° |
Very light and fruity, with a soft, balanced palate. |
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| London Ale WLP013 |
L |
White Labs |
Medium |
67-75% |
66-71° |
Dry malty ale yeast for pales, bitters and stouts. |
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| London ESB Ale 1968 |
L |
Wyeast |
High |
67-71% |
64-72° |
Rich, malty character with balanced fruitiness. |
|
| Muntons Premium Gold |
D |
Muntons |
High |
High |
57-77° |
Clean balanced ale yeast for 100% malt recipies. |
|
| Muntons Standard
Yeast |
D |
Muntons |
High |
High |
57-77° |
Clean well balanced ale yeast. |
|
| Northwest Ale 1332 |
L |
Wyeast |
High |
67-71% |
65-75° |
Malty, mildly fruity, good depth and complexity. |
|
| Nottingham |
D |
Danstar |
High |
High |
57-70° |
Neutral for an ale yeast; fruity estery aromas. |
|
| Pacific Ale WLP041 |
L |
White Labs |
Medium |
65-70% |
65-68° |
A popular ale yeast from the Pacific Northwest. |
|
| Ringwood Ale 1187 |
L |
Wyeast |
High |
67-71% |
64-74° |
A malty, complex profile that clears well. |
|
| Safale S-04 |
D |
Fermentis |
High |
79% |
59-75° |
English ale yeast that forms very compact sediment. |
|
| Southwold Ale WLP025 |
L |
White Labs |
Medium |
72-78% |
65-69° |
Complex fruits and citrus flavors. |
|
| Thames Valley Ale
1275 |
L |
Wyeast |
Medium |
72-76% |
62-72° |
Clean, light malt character with low esters. |
|
| Thames Valley Ale II
1882 |
L |
Wyeast |
High |
73-77% |
62-72° |
Slightly fruitier and maltier than 1275. |
|
| Whitbread Ale 1099 |
L |
Wyeast |
High |
68-72% |
64-74° |
Mildly malty and slightly fruity. |
|
| Whitbread Ale WLP017 |
L |
White Labs |
Medium |
67-73% |
66-70° |
Brittish style, slightly fruity with a hint of sulfur. |
|
| Windsor |
D |
Danstar |
Low |
Medium |
64-70° |
Full-bodied, fruity English ale. |
|
| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72° |
A blend of the best strains to provide quick starts. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| English & Scottisk Strong Ale: |
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(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| Bedford British Ale
WLP006 |
L |
White Labs |
High |
72-80% |
65-70° |
Good choice for most English style ales. |
|
| British Ale 1098 |
L |
Wyeast |
Medium |
73-75% |
64-72° |
Ferments dry and crisp, slightly tart and fruity. |
|
| British Ale II 1335 |
L |
Wyeast |
High |
73-75% |
63-75° |
Malty flavor, crisp finish, clean, fairly dry. |
|
| British Ale WLP005 |
L |
White Labs |
High |
75-80% |
68-75° |
English strain that produces malty beers. |
|
| British Cask Ale 1026 |
L |
Wyeast |
Med/High |
75-78% |
60-75° |
Produces nice malt profile with a hint of fruit. |
|
| Burton Ale WLP023 |
L |
White Labs |
Medium |
65-75% |
68-73° |
Subtle fruity flavors: apple, clover honey and pear. |
|
| Coopers Homebrew
Yeast |
D |
Coopers |
High |
High |
68-80° |
Clean, round flavor profile. |
|
| Dry English ale
WLP007 |
L |
White Labs |
High |
70-80% |
65-70° |
Good for high gravity ales with no residuals. |
|
| Edinburgh Ale WLP028 |
L |
White Labs |
Medium |
70-75% |
65-70° |
Malty, strong Scottish ales. |
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| English Ale BRY 264 |
L |
Siebel Inst. |
Medium |
High |
59-68° |
Clean ale with slightly nutty and estery character. |
|
| English Ale WLP002 |
L |
White Labs |
Med/High |
70-75% |
68-73° |
Very clear with some residual sweetness. |
|
| English Special
Bitter 1768 |
L |
Wyeast |
High |
68-72% |
64-72° |
Produces light fruit ethanol aroma with soft finish. |
|
| Essex Ale Yeast
WLP022 |
L |
White Labs |
Med/High |
71-76% |
66-70° |
Drier finish than many British ale yeasts |
|
| London Ale 1028 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Bold and crisp with a rich mineral profile. |
|
| London Ale III 1318 |
L |
Wyeast |
High |
71-75% |
64-74° |
Very light and fruity, with a soft, balanced palate. |
|
| London Ale WLP013 |
L |
White Labs |
Medium |
67-75% |
66-71° |
Dry malty ale yeast for pales, bitters and stouts. |
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| London ESB Ale 1968 |
L |
Wyeast |
High |
67-71% |
64-72° |
Rich, malty character with balanced fruitiness. |
|
| Muntons Premium Gold |
D |
Muntons |
High |
High |
57-77° |
Clean balanced ale yeast for 100% malt recipies. |
|
| Muntons Standard
Yeast |
D |
Muntons |
High |
High |
57-77° |
Clean well balanced ale yeast. |
|
| Nottingham |
D |
Danstar |
High |
High |
57-70° |
Neutral for an ale yeast; fruity estery aromas. |
|
| Ringwood Ale 1187 |
L |
Wyeast |
High |
67-71% |
64-74° |
A malty, complex profile that clears well. |
|
| Safale S-04 |
D |
Fermentis |
High |
79% |
59-75° |
English ale yeast that forms very compact sediment. |
|
| Safbrew S-33 |
D |
Fermentis |
Med/High |
75% |
59-75° |
Versatile strain that can perform in beers up to 11.5% ABV. |
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| Scottish Ale 1728 |
L |
Wyeast |
High |
69-73% |
55-75° |
Suited for Scottish-style ales, high-gravity ales. |
|
| Southwold Ale WLP025 |
L |
White Labs |
Medium |
72-78% |
65-69° |
Complex fruits and citrus flavors. |
|
| Super High Gravity
WLP099 |
L |
White Labs |
Low |
<80% |
69-74° |
High gravity yeast, ferments up to 25% alcohol. |
|
| Thames Valley Ale
1275 |
L |
Wyeast |
Medium |
72-76% |
62-72° |
Clean, light malt character with low esters. |
|
| Thames Valley Ale II
1882 |
L |
Wyeast |
High |
73-77% |
62-72° |
Slightly fruitier and maltier than 1275. |
|
| Whitbread Ale 1099 |
L |
Wyeast |
High |
68-72% |
64-74° |
Mildly malty and slightly fruity. |
|
| Whitbread Ale WLP017 |
L |
White Labs |
Medium |
67-73% |
66-70° |
Brittish style, slightly fruity with a hint of sulfur. |
|
| Windsor |
D |
Danstar |
Low |
Medium |
64-70° |
Full-bodied, fruity English ale. |
|
| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72° |
A blend of the best strains to provide quick starts. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| English
Bitter & Pale Ale: |
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(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| Australian Ale WLP009 |
L |
White Labs |
High |
70-75% |
65-70° |
For a clean, malty and bready beer. |
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| Bedford British Ale
WLP006 |
L |
White Labs |
High |
72-80% |
65-70° |
Good choice for most English style ales. |
|
| British Ale 1098 |
L |
Wyeast |
Medium |
73-75% |
64-72° |
Ferments dry and crisp, slightly tart and fruity. |
|
| British Ale II 1335 |
L |
Wyeast |
High |
73-75% |
63-75° |
Malty flavor, crisp finish, clean, fairly dry. |
|
| British Ale WLP005 |
L |
White Labs |
High |
75-80% |
68-75° |
English strain that produces malty beers. |
|
| British Cask Ale 1026 |
L |
Wyeast |
Med/High |
75-78% |
60-75° |
Produces nice malt profile with a hint of fruit. |
|
| Burton Ale WLP023 |
L |
White Labs |
Medium |
65-75% |
68-73° |
Subtle fruity flavors: apple, clover honey and pear. |
|
| Coopers Homebrew
Yeast |
D |
Coopers |
High |
High |
68-80° |
Clean, round flavor profile. |
|
| English Ale BRY 264 |
L |
Siebel Inst. |
Medium |
High |
59-68° |
Clean ale with slightly nutty and estery character. |
|
| English Ale WLP002 |
L |
White Labs |
Med/High |
70-75% |
68-73° |
Very clear with some residual sweetness. |
|
| English Special
Bitter 1768 |
L |
Wyeast |
High |
68-72% |
64-72° |
Produces light fruit ethanol aroma with soft finish. |
|
| Essex Ale Yeast
WLP022 |
L |
White Labs |
Med/High |
71-76% |
66-70° |
Drier finish than many British ale yeasts |
|
| Irish Ale 1084 |
L |
Wyeast |
High |
73-77% |
60-72° |
Slight residual diacetyl and fruitiness. |
|
| Irish Ale WLP004 |
L |
White Labs |
Medium |
73-80% |
65-70° |
Light fruitiness and slight dry crispness. |
|
| London Ale 1028 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Bold and crisp with a rich mineral profile. |
|
| London Ale III 1318 |
L |
Wyeast |
High |
71-75% |
64-74° |
Very light and fruity, with a soft, balanced palate. |
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| London Ale WLP013 |
L |
White Labs |
Medium |
67-75% |
66-71° |
Dry malty ale yeast for pales, bitters and stouts. |
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| London ESB Ale 1968 |
L |
Wyeast |
High |
67-71% |
64-72° |
Rich, malty character with balanced fruitiness. |
|
| Muntons Premium Gold |
D |
Muntons |
High |
High |
57-77° |
Clean balanced ale yeast for 100% malt recipies. |
|
| Muntons Standard
Yeast |
D |
Muntons |
High |
High |
57-77° |
Clean well balanced ale yeast. |
|
| Nottingham |
D |
Danstar |
High |
High |
57-70° |
Neutral for an ale yeast; fruity estery aromas. |
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| Premium Bitter Ale
WLP026 |
L |
White Labs |
Medium |
70-75% |
67-70° |
Gives a mild but complex estery character. |
|
| Ringwood Ale 1187 |
L |
Wyeast |
High |
67-71% |
64-74° |
A malty, complex profile that clears well. |
|
| Safale S-04 |
D |
Fermentis |
High |
79% |
59-75° |
English ale yeast that forms very compact sediment. |
|
| Safbrew T-58 |
D |
Fermentis |
Low |
75% |
59-75° |
Develops estery and somewhat peppery spiceyness. |
|
| Southwold Ale WLP025 |
L |
White Labs |
Medium |
72-78% |
65-69° |
Complex fruits and citrus flavors. |
|
| Thames Valley Ale
1275 |
L |
Wyeast |
Medium |
72-76% |
62-72° |
Clean, light malt character with low esters. |
|
| Thames Valley Ale II
1882 |
L |
Wyeast |
High |
73-77% |
62-72° |
Slightly fruitier and maltier than 1275. |
|
| Whitbread Ale 1099 |
L |
Wyeast |
High |
68-72% |
64-74° |
Mildly malty and slightly fruity. |
|
| Whitbread Ale WLP017 |
L |
White Labs |
Medium |
67-73% |
66-70° |
Brittish style, slightly fruity with a hint of sulfur. |
|
| Windsor |
D |
Danstar |
Low |
Medium |
64-70° |
Full-bodied, fruity English ale. |
|
| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72° |
A blend of the best strains to provide quick starts. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| European Dark Lager: |
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(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| Bavarian Lager 2206 |
L |
Wyeast |
Medium |
73-77% |
46-58° |
Produces rich, malty, full-bodied beers. |
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| Bohemian Lager 2124 |
L |
Wyeast |
Medium |
69-73% |
48-58° |
Ferments clean and malty. |
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| Budvar Lager 2000 |
L |
Wyeast |
Med/High |
71-75% |
48-56° |
Malty nose with subtle fruit. Finishes dry and crisp. |
|
| California Lager 2112 |
L |
Wyeast |
High |
67-71% |
58-68° |
Produces malty, brilliantly clear beers. |
|
| Copenhagen Lager
WLP850 |
L |
White Labs |
Medium |
72-78% |
50-58° |
Clean crisp northern European lager yeast. |
|
| European Lager II
2247 |
L |
Wyeast |
Low |
73-77% |
46-56° |
Clean, very mild flavor, slight sulfur production. |
|
| Gambrinus Lager 2002 |
L |
Wyeast |
Med/High |
71-75% |
46-56° |
Mild floral aroma with lager characteristics in the nose. |
|
| German Lager WLP830 |
L |
White Labs |
Medium |
74-79% |
50-55° |
Malty and clean; great for all German lagers. |
|
| Mexican Lager Yeast
WLP940 |
L |
White Labs |
Medium |
70-78% |
50-55° |
Produces clean lager beer, with a crisp finish. |
|
| Munich Lager 2308 |
L |
Wyeast |
Medium |
73-77% |
48-56° |
Very smooth, well-rounded and full-bodied. |
|
| North European Lager
BRY 203 |
L |
Siebel Inst. |
Low |
High |
68-72° |
Well balanced beer, fewer sulfur compounds. |
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| Old Bavarian Lager
Yeast WLP920 |
L |
White Labs |
Medium |
66-73% |
50-55° |
Finishes malty with a slight ester profile. Use in beers such |
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as Octoberfest, Bock, and dark lagers. |
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| So. German Lager
WLP838 |
L |
White Labs |
Med/High |
68-76% |
50-55° |
A malty finish and balanced aroma. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| European Pale Lager |
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(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| Bavarian Lager 2206 |
L |
Wyeast |
Medium |
73-77% |
46-58° |
Produces rich, malty, full-bodied beers. |
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| Bohemian Lager 2124 |
L |
Wyeast |
Medium |
69-73% |
48-58° |
Ferments clean and malty. |
|
| Budvar Lager 2000 |
L |
Wyeast |
Med/High |
71-75% |
48-56° |
Malty nose with subtle fruit. Finishes dry and crisp. |
|
| California Lager 2112 |
L |
Wyeast |
High |
67-71% |
58-68° |
Produces malty, brilliantly clear beers. |
|
| Copenhagen Lager
WLP850 |
L |
White Labs |
Medium |
72-78% |
50-58° |
Clean crisp northern European lager yeast. |
|
| Czech Budejovice
Lager WLP802 |
L |
White Labs |
Medium |
74-79% |
50-55° |
Produces dry and crisp lagers, with low diacetyl. |
|
| Czech Pils 2278 |
L |
Wyeast |
Medium |
70-74% |
50-58° |
Dry but malty finish. |
|
| Danish Lager 2042 |
L |
Wyeast |
Low |
73-77% |
46-56° |
Rich Dortmund style with crisp, dry finish. |
|
| European Lager II
2247 |
L |
Wyeast |
Low |
73-77% |
46-56° |
Clean, very mild flavor, slight sulfur production. |
|
| Gambrinus Lager 2002 |
L |
Wyeast |
Med/High |
71-75% |
46-56° |
Mild floral aroma with lager characteristics in the nose. |
|
| German Lager WLP830 |
L |
White Labs |
Medium |
74-79% |
50-55° |
Malty and clean; great for all German lagers. |
|
| Munich Lager 2308 |
L |
Wyeast |
Medium |
73-77% |
48-56° |
Very smooth, well-rounded and full-bodied. |
|
| North European Lager
BRY 203 |
L |
Siebel Inst. |
Low |
High |
68-72° |
Well balanced beer, fewer sulfur compounds. |
|
| Pilsen Lager 2007 |
L |
Wyeast |
Medium |
71-75% |
48-56° |
Smooth malty palate; ferments dry and crisp. |
|
| Pilsner Lager WLP800 |
L |
White Labs |
Med/High |
72-77% |
50-55° |
Somewhat dry with a malty finish. |
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| Saflager S-23 |
D |
Fermentis |
Med/High |
80% |
48-59° |
Produces a fruit esterness in lagers. |
|
| So. German Lager
WLP838 |
L |
White Labs |
Med/High |
68-76% |
50-55° |
A malty finish and balanced aroma. |
|
| Urquell Lager 2001 |
L |
Wyeast |
Med/High |
71-75% |
48-58° |
Mild fruit and floral aroma. Very dry with mouth feel. |
|
| Zurich Lager Yeast
WLP885 |
L |
White Labs |
Medium |
70-80% |
50-55° |
Swiss style lager yeast with minimal sulfer and diacetyl
production. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Fruit Beer: |
(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| American Ale BRY 96 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Very clean ale flavor. |
|
| American Wheat 1010 |
L |
Wyeast |
Low |
74-78% |
58-74° |
Produces a dry, slightly tart, crisp beer. |
|
| California Ale V
WLP051 |
L |
White Labs |
Med/High |
70-75% |
66-70° |
Produces a fruity, full-bodied beer. |
|
| California Ale WLP001 |
L |
White Labs |
Medium |
67-74% |
65-70° |
Clean flavors accentuate hops; very versatile. |
|
| East Coast Ale WLP008 |
L |
White Labs |
Low/Med |
70-75% |
68-73° |
Very clean and low esters. |
|
| Fermentis US 56 |
D |
Fermentis |
Medium |
77% |
59-75° |
Clean with mild flavor for a wide range of styles. |
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|
| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| German Amber
Lager: |
(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
|
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|
| Bavarian Lager 2206 |
L |
Wyeast |
Medium |
73-77% |
46-58° |
Produces rich, malty, full-bodied beers. |
|
| Bohemian Lager 2124 |
L |
Wyeast |
Medium |
69-73% |
48-58° |
Ferments clean and malty. |
|
| German Lager WLP830 |
L |
White Labs |
Medium |
74-79% |
50-55° |
Malty and clean; great for all German lagers. |
|
| Munich Lager 2308 |
L |
Wyeast |
Medium |
73-77% |
48-56° |
Very smooth, well-rounded and full-bodied. |
|
| Octoberfest Lager
Blend 2633 |
L |
Wyeast |
Low/Med |
73-77% |
48-58° |
Plenty of malt character and mouth feel. Low in sulfer. |
|
| Oktoberfest/Märzen
WLP820 |
L |
White Labs |
Medium |
65-73% |
52-58° |
Produces a very malty, bock-like style. |
|
| Old Bavarian Lager
Yeast WLP920 |
L |
White Labs |
Medium |
66-73% |
50-55° |
Finishes malty with a
slight ester profile. Use in beers such as Octoberfest, Bock, and dark
lagers. |
| So. German Lager
WLP838 |
L |
White Labs |
Med/High |
68-76% |
50-55° |
A malty finish and balanced aroma |
|
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|
| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Indian Pale
Ale: |
(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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|
|
| 10th Anniversary
Blend WLP010 |
L |
White Labs |
Medium |
75-80% |
65-70° |
Blend of WLP001, WLP002, WLP004 & WLP810. |
|
| American Ale 1056 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Well balanced. Ferments dry, finishes soft. |
|
| American Ale BRY 96 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Very clean ale flavor. |
|
| American Ale II 1272 |
L |
Wyeast |
High |
72-76% |
60-72° |
Slightly nutty, soft, clean and tart finish. |
|
| American Ale Yeast
Blend WLP060 |
L |
White Labs |
Medium |
72-80% |
68-73° |
Blend celebrates the strengths of California ale strains. |
|
| Bedford British Ale
WLP006 |
L |
White Labs |
High |
72-80% |
65-70° |
Good choice for most English style ales. |
|
| British Ale 1098 |
L |
Wyeast |
Medium |
73-75% |
64-72° |
Ferments dry and crisp, slightly tart and fruity. |
|
| British Ale II 1335 |
L |
Wyeast |
High |
73-75% |
63-75° |
Malty flavor, crisp finish, clean, fairly dry. |
|
| British Ale WLP005 |
L |
White Labs |
High |
75-80% |
68-75° |
English strain that produces malty beers. |
|
| British Cask Ale 1026 |
L |
Wyeast |
Med/High |
75-78% |
60-75° |
Produces nice malt profile with a hint of fruit. |
|
| Burton Ale WLP023 |
L |
White Labs |
Medium |
65-75% |
68-73° |
Subtle fruity flavors: apple, clover honey and pear. |
|
| California Ale V
WLP051 |
L |
White Labs |
Med/High |
70-75% |
66-70° |
Produces a fruity, full-bodied beer. |
|
| California Ale WLP001 |
L |
White Labs |
Medium |
67-74% |
65-70° |
Clean flavors accentuate hops; very versatile. |
|
| Canadian/Belgian
Style 3864 |
L |
Wyeast |
Medium |
75-79% |
65-80° |
Mild phenolics and low ester profile with tart finish. |
|
| Coopers Homebrew
Yeast |
D |
Coopers |
High |
High |
68-80° |
Clean, round flavor profile. |
|
| East Coast Ale WLP008 |
L |
White Labs |
Low/Med |
70-75% |
68-73° |
Very clean and low esters. |
|
| English Ale BRY 264 |
L |
Siebel Inst. |
Medium |
High |
59-68° |
Clean ale with slightly nutty and estery character. |
|
| English Ale WLP002 |
L |
White Labs |
Med/High |
70-75% |
68-73° |
Very clear with some residual sweetness. |
|
| English Special
Bitter 1768 |
L |
Wyeast |
High |
68-72% |
64-72° |
Produces light fruit ethanol aroma with soft finish. |
|
| Essex Ale Yeast
WLP022 |
L |
White Labs |
Med/High |
71-76% |
66-70° |
Drier finish than many British ale yeasts |
|
| Fermentis US 56 |
D |
Fermentis |
Medium |
77% |
59-75° |
Clean with mild flavor for a wide range of styles. |
|
| London Ale 1028 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Bold and crisp with a rich mineral profile. |
|
| London Ale III 1318 |
L |
Wyeast |
High |
71-75% |
64-74° |
Very light and fruity, with a soft, balanced palate. |
|
| London Ale WLP013 |
L |
White Labs |
Medium |
67-75% |
66-71° |
Dry malty ale yeast for pales, bitters and stouts. |
|
| London ESB Ale 1968 |
L |
Wyeast |
High |
67-71% |
64-72° |
Rich, malty character with balanced fruitiness. |
|
| Muntons Premium Gold |
D |
Muntons |
High |
High |
57-77° |
Clean balanced ale yeast for 100% malt recipies. |
|
| Muntons Standard
Yeast |
D |
Muntons |
High |
High |
57-77° |
Clean well balanced ale yeast. |
|
| Northwest Ale 1332 |
L |
Wyeast |
High |
67-71% |
65-75° |
Malty, mildly fruity, good depth and complexity. |
|
| Nottingham |
D |
Danstar |
High |
High |
57-70° |
Neutral for an ale yeast; fruity estery aromas. |
|
| Pacific Ale WLP041 |
L |
White Labs |
Medium |
65-70% |
65-68° |
A popular ale yeast from the Pacific Northwest. |
|
| Ringwood Ale 1187 |
L |
Wyeast |
High |
67-71% |
64-74° |
A malty, complex profile that clears well. |
|
| Safale S-04 |
D |
Fermentis |
High |
79% |
59-75° |
English ale yeast that forms very compact sediment. |
|
| Safbrew T-58 |
D |
Fermentis |
Low |
75% |
59-75° |
Develops estery and somewhat peppery spiceyness. |
|
| Southwold Ale WLP025 |
L |
White Labs |
Medium |
72-78% |
65-69° |
Complex fruits and citrus flavors. |
|
| Whitbread Ale 1099 |
L |
Wyeast |
High |
68-72% |
64-74° |
Mildly malty and slightly fruity. |
|
| Whitbread Ale WLP017 |
L |
White Labs |
Medium |
67-73% |
66-70° |
Brittish style, slightly fruity with a hint of sulfur. |
|
| Windsor |
D |
Danstar |
Low |
Medium |
64-70° |
Full-bodied, fruity English ale. |
|
| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72° |
A blend of the best strains to provide quick starts. |
|
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|
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|
|
| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Kölsch &
Altbier: |
(back) |
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|
| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
|
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|
|
| Alt Ale BRY 144 |
L |
Siebel Inst. |
Medium |
High |
59-68° |
Full-flavoured but clean tasting with estery flavour. |
|
| American Wheat 1010 |
L |
Wyeast |
Low |
74-78% |
58-74° |
Produces a dry, slightly tart, crisp beer. |
|
| Dusseldorf Alt WLP036 |
L |
White Labs |
Medium |
65-72% |
65-69° |
Produces clean, slightly sweet alt beers. |
|
| European Ale 1338 |
L |
Wyeast |
High |
67-71% |
62-72° |
Full-bodied complex strain and dense malty finish. |
|
| European Ale WLP011 |
L |
White Labs |
Medium |
65-70% |
65-70° |
Low ester production, giving a clean profile. |
|
| German Ale 1007 |
L |
Wyeast |
Low |
73-77% |
55-68° |
Ferments dry and crisp with a mild flavor. |
|
| German Ale II WLP003 |
L |
White Labs |
Medium |
70-75% |
65-70° |
Clean, sulfur component that reduces with aging. |
|
| German Ale/Kölsch
WLP029 |
L |
White Labs |
Very High |
72-78% |
65-69° |
A super-clean, lager-like ale. |
|
| Kölsch 2565 |
L |
Wyeast |
Low |
73-77% |
56-70° |
Malty with a subdued fruitiness and a crisp finish. |
|
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|
| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Light Ale: |
(back) |
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|
| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
|
|
|
|
|
|
|
| 10th Anniversary
Blend WLP010 |
L |
White Labs |
Medium |
75-80% |
65-70° |
Blend of WLP001, WLP002, WLP004 & WLP810. |
|
| American Ale 1056 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Well balanced. Ferments dry, finishes soft. |
|
| American Ale BRY 96 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Very clean ale flavor. |
|
| American Ale Yeast
Blend WLP060 |
L |
White Labs |
Medium |
72-80% |
68-73° |
Blend celebrates the strengths of California ale strains. |
|
| American Wheat 1010 |
L |
Wyeast |
Low |
74-78% |
58-74° |
Produces a dry, slightly tart, crisp beer. |
|
| California Ale V
WLP051 |
L |
White Labs |
Med/High |
70-75% |
66-70° |
Produces a fruity, full-bodied beer. |
|
| California Ale WLP001 |
L |
White Labs |
Medium |
67-74% |
65-70° |
Clean flavors accentuate hops; very versatile. |
|
| Canadian/Belgian
Style 3864 |
L |
Wyeast |
Medium |
75-79% |
65-80° |
Mild phenolics and low ester profile with tart finish. |
|
| Coopers Homebrew
Yeast |
D |
Coopers |
High |
High |
68-80° |
Clean, round flavor profile. |
|
| East Coast Ale WLP008 |
L |
White Labs |
Low/Med |
70-75% |
68-73° |
Very clean and low esters. |
|
| Fermentis US 56 |
D |
Fermentis |
Medium |
77% |
59-75° |
Clean with mild flavor for a wide range of styles. |
|
| Muntons Premium Gold |
D |
Muntons |
High |
High |
57-77° |
Clean balanced ale yeast for 100% malt recipies. |
|
| Muntons Standard
Yeast |
D |
Muntons |
High |
High |
57-77° |
Clean well balanced ale yeast. |
|
| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72° |
A blend of the best strains to provide quick starts. |
|
|
|
|
|
|
|
| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Porter: |
(back) |
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|
|
| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
|
|
|
|
|
|
|
| 10th Anniversary
Blend WLP010 |
L |
White Labs |
Medium |
75-80% |
65-70° |
Blend of WLP001, WLP002, WLP004 & WLP810. |
|
| American Ale 1056 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Well balanced. Ferments dry, finishes soft. |
|
| American Ale BRY 96 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Very clean ale flavor. |
|
| American Ale II 1272 |
L |
Wyeast |
High |
72-76% |
60-72° |
Slightly nutty, soft, clean and tart finish. |
|
| American Ale Yeast
Blend WLP060 |
L |
White Labs |
Medium |
72-80% |
68-73° |
Blend celebrates the strengths of California ale strains. |
|
| Bedford British Ale
WLP006 |
L |
White Labs |
High |
72-80% |
65-70° |
Good choice for most English style ales. |
|
| British Ale 1098 |
L |
Wyeast |
Medium |
73-75% |
64-72° |
Ferments dry and crisp, slightly tart and fruity. |
|
| British Ale II 1335 |
L |
Wyeast |
High |
73-75% |
63-75° |
Malty flavor, crisp finish, clean, fairly dry. |
|
| British Ale WLP005 |
L |
White Labs |
High |
75-80% |
68-75° |
English strain that produces malty beers. |
|
| British Cask Ale 1026 |
L |
Wyeast |
Med/High |
75-78% |
60-75° |
Produces nice malt profile with a hint of fruit. |
|
| Burton Ale WLP023 |
L |
White Labs |
Medium |
65-75% |
68-73° |
Subtle fruity flavors: apple, clover honey and pear. |
|
| California Ale V
WLP051 |
L |
White Labs |
Med/High |
70-75% |
66-70° |
Produces a fruity, full-bodied beer. |
|
| California Ale WLP001 |
L |
White Labs |
Medium |
67-74% |
65-70° |
Clean flavors accentuate hops; very versatile. |
|
| Coopers Homebrew
Yeast |
D |
Coopers |
High |
High |
68-80° |
Clean, round flavor profile. |
|
| East Coast Ale WLP008 |
L |
White Labs |
Low/Med |
70-75% |
68-73° |
Very clean and low esters. |
|
| English Ale BRY 264 |
L |
Siebel Inst. |
Medium |
High |
59-68° |
Clean ale with slightly nutty and estery character. |
|
| English Ale WLP002 |
L |
White Labs |
Med/High |
70-75% |
68-73° |
Very clear with some residual sweetness. |
|
| English Special
Bitter 1768 |
L |
Wyeast |
High |
68-72% |
64-72° |
Produces light fruit ethanol aroma with soft finish. |
|
| Essex Ale Yeast
WLP022 |
L |
White Labs |
Med/High |
71-76% |
66-70° |
Drier finish than many British ale yeasts |
|
| Fermentis US 56 |
D |
Fermentis |
Medium |
77% |
59-75° |
Clean with mild flavor for a wide range of styles. |
|
| London Ale 1028 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Bold and crisp with a rich mineral profile. |
|
| London Ale III 1318 |
L |
Wyeast |
High |
71-75% |
64-74° |
Very light and fruity, with a soft, balanced palate. |
|
| London Ale WLP013 |
L |
White Labs |
Medium |
67-75% |
66-71° |
Dry malty ale yeast for pales, bitters and stouts. |
|
| London ESB Ale 1968 |
L |
Wyeast |
High |
67-71% |
64-72° |
Rich, malty character with balanced fruitiness. |
|
| Muntons Premium Gold |
D |
Muntons |
High |
High |
57-77° |
Clean balanced ale yeast for 100% malt recipies. |
|
| Muntons Standard
Yeast |
D |
Muntons |
High |
High |
57-77° |
Clean well balanced ale yeast. |
|
| Northwest Ale 1332 |
L |
Wyeast |
High |
67-71% |
65-75° |
Malty, mildly fruity, good depth and complexity. |
|
| Nottingham |
D |
Danstar |
High |
High |
57-70° |
Neutral for an ale yeast; fruity estery aromas. |
|
| Pacific Ale WLP041 |
L |
White Labs |
Medium |
65-70% |
65-68° |
A popular ale yeast from the Pacific Northwest. |
|
| Ringwood Ale 1187 |
L |
Wyeast |
High |
67-71% |
64-74° |
A malty, complex profile that clears well. |
|
| Safale S-04 |
D |
Fermentis |
High |
79% |
59-75° |
English ale yeast that forms very compact sediment. |
|
| Southwold Ale WLP025 |
L |
White Labs |
Medium |
72-78% |
65-69° |
Complex fruits and citrus flavors. |
|
| Thames Valley Ale
1275 |
L |
Wyeast |
Medium |
72-76% |
62-72° |
Clean, light malt character with low esters. |
|
| Thames Valley Ale II
1882 |
L |
Wyeast |
High |
73-77% |
62-72° |
Slightly fruitier and maltier than 1275. |
|
| Whitbread Ale 1099 |
L |
Wyeast |
High |
68-72% |
64-74° |
Mildly malty and slightly fruity. |
|
| Whitbread Ale WLP017 |
L |
White Labs |
Medium |
67-73% |
66-70° |
Brittish style, slightly fruity with a hint of sulfur. |
|
| Windsor |
D |
Danstar |
Low |
Medium |
64-70° |
Full-bodied, fruity English ale. |
|
| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72° |
A blend of the best strains to provide quick starts. |
|
|
|
|
|
|
|
| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
|
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| Scottish
Ale: |
(back) |
|
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|
|
| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
|
|
|
|
|
|
|
| Bedford British Ale
WLP006 |
L |
White Labs |
High |
72-80% |
65-70° |
Good choice for most English style ales. |
|
| British Ale 1098 |
L |
Wyeast |
Medium |
73-75% |
64-72° |
Ferments dry and crisp, slightly tart and fruity. |
|
| British Ale II 1335 |
L |
Wyeast |
High |
73-75% |
63-75° |
Malty flavor, crisp finish, clean, fairly dry. |
|
| British Ale WLP005 |
L |
White Labs |
High |
75-80% |
68-75° |
English strain that produces malty beers. |
|
| British Cask Ale 1026 |
L |
Wyeast |
Med/High |
75-78% |
60-75° |
Produces nice malt profile with a hint of fruit. |
|
| Burton Ale WLP023 |
L |
White Labs |
Medium |
65-75% |
68-73° |
Subtle fruity flavors: apple, clover honey and pear. |
|
| Coopers Homebrew
Yeast |
D |
Coopers |
High |
High |
68-80° |
Clean, round flavor profile. |
|
| Edinburgh Ale WLP028 |
L |
White Labs |
Medium |
70-75% |
65-70° |
Malty, strong Scottish ales. |
|
| English Ale BRY 264 |
L |
Siebel Inst. |
Medium |
High |
59-68° |
Clean ale with slightly nutty and estery character. |
|
| English Ale WLP002 |
L |
White Labs |
Med/High |
70-75% |
68-73° |
Very clear with some residual sweetness. |
|
| English Special
Bitter 1768 |
L |
Wyeast |
High |
68-72% |
64-72° |
Produces light fruit ethanol aroma with soft finish. |
|
| Essex Ale Yeast
WLP022 |
L |
White Labs |
Med/High |
71-76% |
66-70° |
Drier finish than many British ale yeasts |
|
| London Ale 1028 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Bold and crisp with a rich mineral profile. |
|
| London Ale WLP013 |
L |
White Labs |
Medium |
67-75% |
66-71° |
Dry malty ale yeast for pales, bitters and stouts. |
|
| London ESB Ale 1968 |
L |
Wyeast |
High |
67-71% |
64-72° |
Rich, malty character with balanced fruitiness. |
|
| Muntons Premium Gold |
D |
Muntons |
High |
High |
57-77° |
Clean balanced ale yeast for 100% malt recipies. |
|
| Muntons Standard
Yeast |
D |
Muntons |
High |
High |
57-77° |
Clean well balanced ale yeast. |
|
| Ringwood Ale 1187 |
L |
Wyeast |
High |
67-71% |
64-74° |
A malty, complex profile that clears well. |
|
| Safale S-04 |
D |
Fermentis |
High |
79% |
59-75° |
English ale yeast that forms very compact sediment. |
|
| Scottish Ale 1728 |
L |
Wyeast |
High |
69-73% |
55-75° |
Suited for Scottish-style ales, high-gravity ales. |
|
| Thames Valley Ale
1275 |
L |
Wyeast |
Medium |
72-76% |
62-72° |
Clean, light malt character with low esters. |
|
| Thames Valley Ale II
1882 |
L |
Wyeast |
High |
73-77% |
62-72° |
Slightly fruitier and maltier than 1275. |
|
| Whitbread Ale 1099 |
L |
Wyeast |
High |
68-72% |
64-74° |
Mildly malty and slightly fruity. |
|
| Whitbread Ale WLP017 |
L |
White Labs |
Medium |
67-73% |
66-70° |
Brittish style, slightly fruity with a hint of sulfur. |
|
| Windsor |
D |
Danstar |
Low |
Medium |
64-70° |
Full-bodied, fruity English ale. |
|
| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72° |
A blend of the best strains to provide quick starts. |
|
|
|
|
|
|
|
| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
|
|
|
|
|
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| Smoked Beer: |
(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| 10th Anniversary
Blend WLP010 |
L |
White Labs |
Medium |
75-80% |
65-70° |
Blend of WLP001, WLP002, WLP004 & WLP810. |
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| American Ale 1056 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Well balanced. Ferments dry, finishes soft. |
|
| American Ale BRY 96 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Very clean ale flavor. |
|
| American Ale II 1272 |
L |
Wyeast |
High |
72-76% |
60-72° |
Slightly nutty, soft, clean and tart finish. |
|
| American Ale Yeast
Blend WLP060 |
L |
White Labs |
Medium |
72-80% |
68-73° |
Blend celebrates the strengths of California ale strains. |
|
| Bedford British Ale
WLP006 |
L |
White Labs |
High |
72-80% |
65-70° |
Good choice for most English style ales. |
|
| British Ale 1098 |
L |
Wyeast |
Medium |
73-75% |
64-72° |
Ferments dry and crisp, slightly tart and fruity. |
|
| British Ale II 1335 |
L |
Wyeast |
High |
73-75% |
63-75° |
Malty flavor, crisp finish, clean, fairly dry. |
|
| British Ale WLP005 |
L |
White Labs |
High |
75-80% |
68-75° |
English strain that produces malty beers. |
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| British Cask Ale 1026 |
L |
Wyeast |
Med/High |
75-78% |
60-75° |
Produces nice malt profile with a hint of fruit. |
|
| Burton Ale WLP023 |
L |
White Labs |
Medium |
65-75% |
68-73° |
Subtle fruity flavors: apple, clover honey and pear. |
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| California Ale V
WLP051 |
L |
White Labs |
Med/High |
70-75% |
66-70° |
Produces a fruity, full-bodied beer. |
|
| California Ale WLP001 |
L |
White Labs |
Medium |
67-74% |
65-70° |
Clean flavors accentuate hops; very versatile. |
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| Coopers Homebrew
Yeast |
D |
Coopers |
High |
High |
68-80° |
Clean, round flavor profile. |
|
| East Coast Ale WLP008 |
L |
White Labs |
Low/Med |
70-75% |
68-73° |
Very clean and low esters. |
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| English Ale BRY 264 |
L |
Siebel Inst. |
Medium |
High |
59-68° |
Clean ale with slightly nutty and estery character. |
|
| English Ale WLP002 |
L |
White Labs |
Med/High |
70-75% |
68-73° |
Very clear with some residual sweetness. |
|
| English Special
Bitter 1768 |
L |
Wyeast |
High |
68-72% |
64-72° |
Produces light fruit ethanol aroma with soft finish. |
|
| Essex Ale Yeast
WLP022 |
L |
White Labs |
Med/High |
71-76% |
66-70° |
Drier finish than many British ale yeasts |
|
| Fermentis US 56 |
D |
Fermentis |
Medium |
77% |
59-75° |
Clean with mild flavor for a wide range of styles. |
|
| London Ale 1028 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Bold and crisp with a rich mineral profile. |
|
| London Ale III 1318 |
L |
Wyeast |
High |
71-75% |
64-74° |
Very light and fruity, with a soft, balanced palate. |
|
| London Ale WLP013 |
L |
White Labs |
Medium |
67-75% |
66-71° |
Dry malty ale yeast for pales, bitters and stouts. |
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| London ESB Ale 1968 |
L |
Wyeast |
High |
67-71% |
64-72° |
Rich, malty character with balanced fruitiness. |
|
| Muntons Premium Gold |
D |
Muntons |
High |
High |
57-77° |
Clean balanced ale yeast for 100% malt recipies. |
|
| Muntons Standard
Yeast |
D |
Muntons |
High |
High |
57-77° |
Clean well balanced ale yeast. |
|
| Nottingham |
D |
Danstar |
High |
High |
57-70° |
Neutral for an ale yeast; fruity estery aromas. |
|
| Ringwood Ale 1187 |
L |
Wyeast |
High |
67-71% |
64-74° |
A malty, complex profile that clears well. |
|
| Safale S-04 |
D |
Fermentis |
High |
79% |
59-75° |
English ale yeast that forms very compact sediment. |
|
| Whitbread Ale 1099 |
L |
Wyeast |
High |
68-72% |
64-74° |
Mildly malty and slightly fruity. |
|
| Whitbread Ale WLP017 |
L |
White Labs |
Medium |
67-73% |
66-70° |
Brittish style, slightly fruity with a hint of sulfur. |
|
| Windsor |
D |
Danstar |
Low |
Medium |
64-70° |
Full-bodied, fruity English ale. |
|
| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72° |
A blend of the best strains to provide quick starts. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Specialty & Experimental Beer: |
(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| 10th Anniversary
Blend WLP010 |
L |
White Labs |
Medium |
75-80% |
65-70° |
Blend of WLP001, WLP002, WLP004 & WLP810. |
|
| American Ale 1056 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Well balanced. Ferments dry, finishes soft. |
|
| American Ale BRY 96 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Very clean ale flavor. |
|
| American Ale II 1272 |
L |
Wyeast |
High |
72-76% |
60-72° |
Slightly nutty, soft, clean and tart finish. |
|
| American Ale Yeast
Blend WLP060 |
L |
White Labs |
Medium |
72-80% |
68-73° |
Blend celebrates the strengths of California ale strains. |
|
| Bedford British Ale
WLP006 |
L |
White Labs |
High |
72-80% |
65-70° |
Good choice for most English style ales. |
|
| British Ale 1098 |
L |
Wyeast |
Medium |
73-75% |
64-72° |
Ferments dry and crisp, slightly tart and fruity. |
|
| British Ale II 1335 |
L |
Wyeast |
High |
73-75% |
63-75° |
Malty flavor, crisp finish, clean, fairly dry. |
|
| British Ale WLP005 |
L |
White Labs |
High |
75-80% |
68-75° |
English strain that produces malty beers. |
|
| British Cask Ale 1026 |
L |
Wyeast |
Med/High |
75-78% |
60-75° |
Produces nice malt profile with a hint of fruit. |
|
| Burton Ale WLP023 |
L |
White Labs |
Medium |
65-75% |
68-73° |
Subtle fruity flavors: apple, clover honey and pear. |
|
| California Ale V
WLP051 |
L |
White Labs |
Med/High |
70-75% |
66-70° |
Produces a fruity, full-bodied beer. |
|
| California Ale WLP001 |
L |
White Labs |
Medium |
67-74% |
65-70° |
Clean flavors accentuate hops; very versatile. |
|
| Coopers Homebrew
Yeast |
D |
Coopers |
High |
High |
68-80° |
Clean, round flavor profile. |
|
| East Coast Ale WLP008 |
L |
White Labs |
Low/Med |
70-75% |
68-73° |
Very clean and low esters. |
|
| English Ale BRY 264 |
L |
Siebel Inst. |
Medium |
High |
59-68° |
Clean ale with slightly nutty and estery character. |
|
| English Ale WLP002 |
L |
White Labs |
Med/High |
70-75% |
68-73° |
Very clear with some residual sweetness. |
|
| English Special
Bitter 1768 |
L |
Wyeast |
High |
68-72% |
64-72° |
Produces light fruit ethanol aroma with soft finish. |
|
| Essex Ale Yeast
WLP022 |
L |
White Labs |
Med/High |
71-76% |
66-70° |
Drier finish than many British ale yeasts |
|
| Fermentis US 56 |
D |
Fermentis |
Medium |
77% |
59-75° |
Clean with mild flavor for a wide range of styles. |
|
| London Ale 1028 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Bold and crisp with a rich mineral profile. |
|
| London Ale III 1318 |
L |
Wyeast |
High |
71-75% |
64-74° |
Very light and fruity, with a soft, balanced palate. |
|
| London Ale WLP013 |
L |
White Labs |
Medium |
67-75% |
66-71° |
Dry malty ale yeast for pales, bitters and stouts. |
|
| London ESB Ale 1968 |
L |
Wyeast |
High |
67-71% |
64-72° |
Rich, malty character with balanced fruitiness. |
|
| Muntons Premium Gold |
D |
Muntons |
High |
High |
57-77° |
Clean balanced ale yeast for 100% malt recipies. |
|
| Muntons Standard
Yeast |
D |
Muntons |
High |
High |
57-77° |
Clean well balanced ale yeast. |
|
| Nottingham |
D |
Danstar |
High |
High |
57-70° |
Neutral for an ale yeast; fruity estery aromas. |
|
| Ringwood Ale 1187 |
L |
Wyeast |
High |
67-71% |
64-74° |
A malty, complex profile that clears well. |
|
| Safale S-04 |
D |
Fermentis |
High |
79% |
59-75° |
English ale yeast that forms very compact sediment. |
|
| Safbrew S-33 |
D |
Fermentis |
Med/High |
75% |
59-75° |
Versatile strain that can perform in beers up to 11.5% ABV. |
|
| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72° |
A blend of the best strains to provide quick starts. |
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|
| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Spice, Herb & Vegetable Beer: |
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(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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|
| 10th Anniversary
Blend WLP010 |
L |
White Labs |
Medium |
75-80% |
65-70° |
Blend of WLP001, WLP002, WLP004 & WLP810. |
|
| American Ale 1056 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Well balanced. Ferments dry, finishes soft. |
|
| American Ale BRY 96 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Very clean ale flavor. |
|
| American Ale II 1272 |
L |
Wyeast |
High |
72-76% |
60-72° |
Slightly nutty, soft, clean and tart finish. |
|
| American Ale Yeast
Blend WLP060 |
L |
White Labs |
Medium |
72-80% |
68-73° |
Blend celebrates the strengths of California ale strains. |
|
| Bedford British Ale
WLP006 |
L |
White Labs |
High |
72-80% |
65-70° |
Good choice for most English style ales. |
|
| British Ale 1098 |
L |
Wyeast |
Medium |
73-75% |
64-72° |
Ferments dry and crisp, slightly tart and fruity. |
|
| British Ale II 1335 |
L |
Wyeast |
High |
73-75% |
63-75° |
Malty flavor, crisp finish, clean, fairly dry. |
|
| British Ale WLP005 |
L |
White Labs |
High |
75-80% |
68-75° |
English strain that produces malty beers. |
|
| British Cask Ale 1026 |
L |
Wyeast |
Med/High |
75-78% |
60-75° |
Produces nice malt profile with a hint of fruit. |
|
| Burton Ale WLP023 |
L |
White Labs |
Medium |
65-75% |
68-73° |
Subtle fruity flavors: apple, clover honey and pear. |
|
| California Ale V
WLP051 |
L |
White Labs |
Med/High |
70-75% |
66-70° |
Produces a fruity, full-bodied beer. |
|
| California Ale WLP001 |
L |
White Labs |
Medium |
67-74% |
65-70° |
Clean flavors accentuate hops; very versatile. |
|
| Coopers Homebrew
Yeast |
D |
Coopers |
High |
High |
68-80° |
Clean, round flavor profile. |
|
| East Coast Ale WLP008 |
L |
White Labs |
Low/Med |
70-75% |
68-73° |
Very clean and low esters. |
|
| English Ale BRY 264 |
L |
Siebel Inst. |
Medium |
High |
59-68° |
Clean ale with slightly nutty and estery character. |
|
| English Ale WLP002 |
L |
White Labs |
Med/High |
70-75% |
68-73° |
Very clear with some residual sweetness. |
|
| English Special
Bitter 1768 |
L |
Wyeast |
High |
68-72% |
64-72° |
Produces light fruit ethanol aroma with soft finish. |
|
| Essex Ale Yeast
WLP022 |
L |
White Labs |
Med/High |
71-76% |
66-70° |
Drier finish than many British ale yeasts |
|
| Fermentis US 56 |
D |
Fermentis |
Medium |
77% |
59-75° |
Clean with mild flavor for a wide range of styles. |
|
| London Ale 1028 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Bold and crisp with a rich mineral profile. |
|
| London Ale III 1318 |
L |
Wyeast |
High |
71-75% |
64-74° |
Very light and fruity, with a soft, balanced palate. |
|
| London Ale WLP013 |
L |
White Labs |
Medium |
67-75% |
66-71° |
Dry malty ale yeast for pales, bitters and stouts. |
|
| London ESB Ale 1968 |
L |
Wyeast |
High |
67-71% |
64-72° |
Rich, malty character with balanced fruitiness. |
|
| Muntons Premium Gold |
D |
Muntons |
High |
High |
57-77° |
Clean balanced ale yeast for 100% malt recipies. |
|
| Muntons Standard
Yeast |
D |
Muntons |
High |
High |
57-77° |
Clean well balanced ale yeast. |
|
| Nottingham |
D |
Danstar |
High |
High |
57-70° |
Neutral for an ale yeast; fruity estery aromas. |
|
| Ringwood Ale 1187 |
L |
Wyeast |
High |
67-71% |
64-74° |
A malty, complex profile that clears well. |
|
| Safale S-04 |
D |
Fermentis |
High |
79% |
59-75° |
English ale yeast that forms very compact sediment. |
|
| Windsor |
D |
Danstar |
Low |
Medium |
64-70° |
Full-bodied, fruity English ale. |
|
| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72° |
A blend of the best strains to provide quick starts. |
|
|
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|
| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Stout: |
(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
|
|
|
|
|
|
|
| 10th Anniversary
Blend WLP010 |
L |
White Labs |
Medium |
75-80% |
65-70° |
Blend of WLP001, WLP002, WLP004 & WLP810. |
|
| American Ale 1056 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Well balanced. Ferments dry, finishes soft. |
|
| American Ale BRY 96 |
L |
Siebel Inst. |
Medium |
High |
64-72° |
Very clean ale flavor. |
|
| American Ale II 1272 |
L |
Wyeast |
High |
72-76% |
60-72° |
Slightly nutty, soft, clean and tart finish. |
|
| American Ale Yeast
Blend WLP060 |
L |
White Labs |
Medium |
72-80% |
68-73° |
Blend celebrates the strengths of California ale strains. |
|
| Bedford British Ale
WLP006 |
L |
White Labs |
High |
72-80% |
65-70° |
Good choice for most English style ales. |
|
| British Ale 1098 |
L |
Wyeast |
Medium |
73-75% |
64-72° |
Ferments dry and crisp, slightly tart and fruity. |
|
| British Ale II 1335 |
L |
Wyeast |
High |
73-75% |
63-75° |
Malty flavor, crisp finish, clean, fairly dry. |
|
| British Ale WLP005 |
L |
White Labs |
High |
75-80% |
68-75° |
English strain that produces malty beers. |
|
| British Cask Ale 1026 |
L |
Wyeast |
Med/High |
75-78% |
60-75° |
Produces nice malt profile with a hint of fruit. |
|
| Burton Ale WLP023 |
L |
White Labs |
Medium |
65-75% |
68-73° |
Subtle fruity flavors: apple, clover honey and pear. |
|
| California Ale V
WLP051 |
L |
White Labs |
Med/High |
70-75% |
66-70° |
Produces a fruity, full-bodied beer. |
|
| California Ale WLP001 |
L |
White Labs |
Medium |
67-74% |
65-70° |
Clean flavors accentuate hops; very versatile. |
|
| Coopers Homebrew
Yeast |
D |
Coopers |
High |
High |
68-80° |
Clean, round flavor profile. |
|
| East Coast Ale WLP008 |
L |
White Labs |
Low/Med |
70-75% |
68-73° |
Very clean and low esters. |
|
| English Ale BRY 264 |
L |
Siebel Inst. |
Medium |
High |
59-68° |
Clean ale with slightly nutty and estery character. |
|
| English Ale WLP002 |
L |
White Labs |
Med/High |
70-75% |
68-73° |
Very clear with some residual sweetness. |
|
| English Special
Bitter 1768 |
L |
Wyeast |
High |
68-72% |
64-72° |
Produces light fruit ethanol aroma with soft finish. |
|
| Essex Ale Yeast
WLP022 |
L |
White Labs |
Med/High |
71-76% |
66-70° |
Drier finish than many British ale yeasts |
|
| Fermentis US 56 |
D |
Fermentis |
Medium |
77% |
59-75° |
Clean with mild flavor for a wide range of styles. |
|
| Irish Ale 1084 |
L |
Wyeast |
High |
73-77% |
60-72° |
Slight residual diacetyl and fruitiness. |
|
| Irish Ale WLP004 |
L |
White Labs |
Medium |
73-80% |
65-70° |
Light fruitiness and slight dry crispness. |
|
| London Ale 1028 |
L |
Wyeast |
Low/Med |
73-77% |
60-72° |
Bold and crisp with a rich mineral profile. |
|
| London Ale III 1318 |
L |
Wyeast |
High |
71-75% |
64-74° |
Very light and fruity, with a soft, balanced palate. |
|
| London Ale WLP013 |
L |
White Labs |
Medium |
67-75% |
66-71° |
Dry malty ale yeast for pales, bitters and stouts. |
|
| London ESB Ale 1968 |
L |
Wyeast |
High |
67-71% |
64-72° |
Rich, malty character with balanced fruitiness. |
|
| Muntons Premium Gold |
D |
Muntons |
High |
High |
57-77° |
Clean balanced ale yeast for 100% malt recipies. |
|
| Muntons Standard
Yeast |
D |
Muntons |
High |
High |
57-77° |
Clean well balanced ale yeast. |
|
| Northwest Ale 1332 |
L |
Wyeast |
High |
67-71% |
65-75° |
Malty, mildly fruity, good depth and complexity. |
|
| Nottingham |
D |
Danstar |
High |
High |
57-70° |
Neutral for an ale yeast; fruity estery aromas. |
|
| Pacific Ale WLP041 |
L |
White Labs |
Medium |
65-70% |
65-68° |
A popular ale yeast from the Pacific Northwest. |
|
| Ringwood Ale 1187 |
L |
Wyeast |
High |
67-71% |
64-74° |
A malty, complex profile that clears well. |
|
| Safale S-04 |
D |
Fermentis |
High |
79% |
59-75° |
English ale yeast that forms very compact sediment. |
|
| Southwold Ale WLP025 |
L |
White Labs |
Medium |
72-78% |
65-69° |
Complex fruits and citrus flavors. |
|
| Thames Valley Ale
1275 |
L |
Wyeast |
Medium |
72-76% |
62-72° |
Clean, light malt character with low esters. |
|
| Thames Valley Ale II
1882 |
L |
Wyeast |
High |
73-77% |
62-72° |
Slightly fruitier and maltier than 1275. |
|
| Whitbread Ale 1099 |
L |
Wyeast |
High |
68-72% |
64-74° |
Mildly malty and slightly fruity. |
|
| Whitbread Ale WLP017 |
L |
White Labs |
Medium |
67-73% |
66-70° |
Brittish style, slightly fruity with a hint of sulfur. |
|
| Windsor |
D |
Danstar |
Low |
Medium |
64-70° |
Full-bodied, fruity English ale. |
|
| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72° |
A blend of the best strains to provide quick starts. |
|
|
|
|
|
|
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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| Wheat Beer: |
(back) |
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| Name &
Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Description |
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| Amer. Hefeweizen Ale
WLP320 |
L |
White Labs |
Low |
70-75% |
65-69° |
Produces a slight amount of banana and clove notes. |
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| American Wheat 1010 |
L |
Wyeast |
Low |
74-78% |
58-74° |
Produces a dry, slightly tart, crisp beer. |
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| Bavarian Weizen Ale
WLP351 |
L |
White Labs |
Low |
73-77% |
66-70° |
Moderately high, spicy phenolic overtones of cloves. |
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| Bavarian Weizen BRY
235 |
L |
Siebel Inst. |
High |
Medium |
50-57° |
A very estery beer with mild clove-like spiciness. |
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| Bavarian Wheat 3056 |
L |
Wyeast |
Medium |
73-77% |
64-74° |
Produces mildly estery and phenolic wheat beers. |
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| Bavarian Wheat 3638 |
L |
Wyeast |
Low |
70-76% |
64-75° |
Balance banana esters w/ apple and plum esters. |
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| Belgian Ardennes 3522 |
L |
Wyeast |
High |
72-76% |
65-85° |
Mild fruitiness with complex spicy character. |
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| Belgian Wheat 3942 |
L |
Wyeast |
Medium |
72-76% |
64-74° |
Apple and plum like nose with dry finish. |
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| Belgian Wit Ale
WLP400 |
L |
White Labs |
Low/Med |
74-78% |
67-74° |
Slightly phenolic and tart. |
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| Belgian Wit II Ale
WLP410 |
L |
White Labs |
Low/Med |
70-75% |
67-74° |
Spicier, sweeter, and less phenolic than WLP400. |
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| Belgian Witbier 3944 |
L |
Wyeast |
Medium |
72-76% |
60-75° |
Alcohol tolerant, with tart, slight phenolic profile. |
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| Brewferm Blanche |
D |
Brewferm |
Low |
High |
64-73° |
Ferments clean with little or no sulphur. |
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| Brewferm Lager |
D |
Brewferm |
High |
High |
50-59° |
Develops Witbeer aromas like banana and clove. |
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| Forbidden Fruit Yeast
3463 |
L |
Wyeast |
Low |
73-77% |
63-76° |
Phenolic profile, subdued fruitiness. |
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| German Wheat 3333 |
L |
Wyeast |
High |
73-77% |
63-75° |
Sharp, tart crispness, fruity, sherry-like palate. |
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| Hefeweizen Ale WLP300 |
L |
White Labs |
Low/Med |
72-76% |
68-72° |
Produces banana and clove nose. |
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| Hefeweizen IV Ale
WLP380 |
L |
White Labs |
Low |
73-80% |
66-70° |
Crisp, large clove and phenolic aroma and flavor. |
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| Weihenstephan Weizen
3068 |
L |
Wyeast |
Low |
73-77% |
64-75° |
A unique, rich and spicy weizen character. |
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| Type = Type of yeast, S = Slant, D =
Dry, L = Liquid, Floc = Flocculation, Atten = Attenuation, Temp = Ideal Fermentation Temperature |
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