Wyeast
Laboratories Yeast Slants
Wyeast Ale
Yeasts
Ales are typlified by a rich, full
bodied profile with a fruity nose and taste. Each strain has unique
characteristics, which can be enhanced or minimized depending on formulation
and fermentation temperatures. Ale yeast fermentation
temperature: 60-72oF;
1007 German Ale: Ferments dry and crisp, leaving a
complex but mild flavor. Produces an extremely rocky head and ferments well
down to 55oF. Flocculation low; apparent attenuation 73-77%. (55-66oF)
1010 American Wheat:
A dry
fermenting, true top cropping yeast which produces a dry, slightly tart, crisp
beer, in American hefeweisen style. Flocculation low, apparent attenuation
74-78%. (58-74oF)
1028 London Ale: Rich with a dry finish, minerally
profile, bold and crisp, with some fruitiness. Flocculation medium; apparent
attenuation 73-77%. (60-72oF)
1056 American Ale: Used commercially for several
classic American ales. This strain ferments dry, finishes soft, smooth and
dean, and is very well balanced. Flocculation low to medium; apparent
attenuation 73-77%. (60-72oF)
1084 Irish Ale: Slight residual diacetyl and
fruitiness; great for stouts. Clean, smooth, soft and full-bodied. Flocculation
medium; apparent attenuation 71-75%. (62-72oF)
1098 British Ale: From Whitbread. Ferments dry and
crisp, slightly tart, fruity and well-balanced. Ferments well down to 65oF.
Flocculation medium; apparent attenuation 73-75%. (64-72oF)
1099 Whitbread Ale:
A mildly
malty and slightly fruity fermentation profile; not as tart and dry as 1098 and
much more flocculant. Clears well without filtration. Flocculation high;
apparent attenuation 68-72%. (64-75oF)
1187 Ringwood Ale: Notorious Yeast of European origin
with unique fermentation and flavor charateristics. Distinct fruit ester and
high flocculation provide a malty complex profile, which clears well. Thorough
diacetyl rest is recommended after fermentation is complete. Flocculation high;
apparent attenuation 68-72%. (64-74oF)
1214 Belgian Ale: Abbey-style top-fermenting yeast,
suitable for high-gravity beers. Estery. Flocculation medium; apparent
attenuation 72-76%. (58-68oF)
1272 American Ale ll:
Fruitier and
more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Flocculation high; apparent attenuation 72-76%. (60-72oF)
1275 Thames Valley Ale:
Produces
classic British bitters, rich complex flavor profile, clean, light malt
character, low fruitiness, low esters, well-balanced. Flocculation medium;
apparent attenuation 72 76%. (62-72oF)
1318 London Ale lll:
From
traditional London brewery with great malt and hop profile. True top cropping
strain, fruity, very light, soft balanced palate, finishes slightly sweet.
Flocculation - high; apparent attenuation 71-75%. (64-74oF)
1332 Northwest Ale: One of the classic ale strains from
the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good
depth and complexity. Flocculation - high; apparent attenuation 67-71%. (65-75oF)
1335 British Ale ll:
Typical of
British and Canadian ale fermentation profile with good flocculating and malty
flavor characteristics, crisp finish, clean, fairly dry. Flocculation high;
apparent attenuation 73-76%. (63-75oF)
1338 European Ale: From Wissenschaftliche in Munich.
Full-bodied complex strain finishing very malty. Produces a dense, rocky head
during fermentation. Flocculation high; apparent attenuation 67-71 %. (62-72oF)
1388 Belgian Strong Ale:
Robust
flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate,
dry, tart finish. Flocculation low; apparent attenuation 73-77%. (65-75oF)
1728 Scottish Ale: Ideally suited for Scottish-style
ales, and high gravity ales of all types. Flocculation high; apparent
attenuation 69-73%. (55-70oF)
1762 Belgian Abbey II:
High gravity
yeast with distinct warming character from ethanol production. Slightly fruity
with dry finish. Flocculation medium; apparent attenuation 73-77%. (65-75oF)
1968 London ESB Ale:
Highly
flocculant top-fermenting strain with rich, malty character and balanced
fruitiness. This strain is so flocculant that additional aeration and agitation
is needed. An excellent strain for cask-conditioned ales. Flocculation high;
apparent attenuation 67-71%. (64-72oF)
2565 Kolsch yeast: A hybrid of ale and lager
characteristics. This strain develops excellent maltiness with subdued fruitiness,
and a crisp finish. Ferments well at moderate temperatures. Flocculation low;
apparent attenuation 73-77%. (56-64oF)
Wyeast
Lager Yeasts
Lager beers are typically lighter
and dryer than ales with a crisp finish. Lager yeast generally produces
significant amounts of sulfur during cooler fermentation, which dissipates
during aging. An important profile in great pilsner beers. Lager yeast fermentation temperature: 46-58oF.
2007 Pilsen Lager: A classic American pilsner strain,
smooth, malty palate. Ferments dry and crisp. Flocculation medium; apparent
attenuation 71-75%. (48-56oF)
2035 American Lager:
Bold,
complex and aromatic, good depth of flavor characteristics for a variety of
lager beers. Flocculation medium; apparent attenuation 73-77%. (48-58oF)
2042 Danish Lager: Rich, dortmund-style, crisp, dry
finish. Soft profile accentuates hop characteristics. Flocculation low;
apparent attenuation 73-77%. (46-56oF)
2112 California Lager:
Particularly
suited for producing 19th century-style West Coast beers. Retains lager
characteristics at temperatures up to 65o F, and produces malty,
brilliantly-clear beers. Flocculation high; apparent attenuation 67-71 %.
(58-68o F)
2124 Bohemian Lager:
A pilsner
yeast from the Weihenstephen. Ferments clean and malty, with rich residual
maltiness in full gravity pilsners. Flocculation medium; apparent attenuation
69-73%. (48-58oF)
2206 Bavarian Lager:
Used by many
German breweries to produce rich, full-bodied, malty beers. Good choice for
Bocks and Dopplebocks. Flocculation medium; apparent attenuation 73-77%. (46-58oF)
2247 European Lager ll:
Clean dry
flavor profile often used in aggressively hopped pilsner. Mild aromatics,
slight sulpher production, dry finish. Flocculation low; apparent attenuation
73-77%. (46-56oF)
2272 North American Lager:
Traditional
culture of North American and Canadian lager and light pilsners. Malty finish.
Flocculation high; apparent attenuation 70-76%. (48-56oF)
2278 Czech Pils: Classic pilsner strain from the home
of pilsners for a dry, but malty finish. The perfect choice for pilsners and
bock beers. Sulfur produced during fermentation dissipates with conditioning.
Flocculation medium to high; apparent attenuation 70-74%. (48-58oF)
2308 Munich Lager: A unique strain, capable of
producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from
temperature rise for diacetyl rest. Flocculation medium; apparent attenuation
73-77%. (48-56oF)
Wyeast
Wheat Yeasts
A myriad of aromas and flavors
come from a great variety of wheat beer yeast. Intense fruity esters and
aromatics dominate this profile. Higher fermentation temperatures intensify
characteristics.
3068 Weihenstephan Weizen:
Unique top-fermenting
yeast which produces the unique and spicy weizen character, rich with clove,
vanilla and banana. Best results are achieved when fermentations are held
around 68o F. Flocculation low; apparent attenuation 73-77%. (64-75oF)
3333 German Wheat: Subtle flavor profile for wheat
yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation high;
apparent attenuation 70-76%. (63-75oF)
3463 Forbidden Fruit:
From classic
Belgian brewery for production of wits to classic grand cru. Phenolic profile
with subdued fruitiness. Seasonal availability. Flocculation low; apparent
attenuation 73-77%. (63-76oF)
3522 Belgian Ardennes:
One of many
great beer yeasts to produce classic Belgian ales. Phenolics develop with
increased fermentation temperatures, mild fuitiness and complex spicy
character. Flocculation high; apparent attenuation 72-76%. (65-85oF)
3638 Bavarian Wheat:
Top cropping
hefeweisen yeast with complex flavor and aroma. Balance of banana and bubble
gum esters with lichi and apple/plum esters and cloveness. Flocculation low;
apparent attenuation 70-76%. (64-75oF)
3787 Trappist High Gravity:
Robust top
cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for
Biere de Garde. Ferments dry with rich ester profile and malty palate.
Flocculation medium; apparent attenuation 75-80%. (64-78oF)
3942 Belgian Wheat: Estery low phenol producing yeast
from small Belgian brewery. Apple and plum like nose with dry finish.
Flocculation medium; apparent attenuation 72-76%. (64-74oF)
3944 Belgian Witbier:
A tart,
slightly phenolic character capable of producing distinctive witbiers and grand
cru-style ales alike. Alcohol tolerant. Flocculation medium; apparent
attenuation 72-76%. (62-75oF)
Wyeast
Brettanomyces & Lactic Cultures
3278 Belgian Lambic blend:
Contains a
selection of Saccharomyces cerevisiae which include Blegian style wheat beer
yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While
this mixture does not include all possible cultures found in Belgian Lambics,
it is representative of the organisms which are most important for the
desirable flavor components of these beer styles. Individual components
available from this blend are numbered below. Flocculation low to medium;
apparent attenuation 65-75%. (63-75o F)
3112 Brettanomyces bruxellensis: Wild
yeast isolated from brewery cultures in the Brussels region of Belgium.
Produces the classic sweaty horse hair character indigenous to beers of this
region; gueuze, lambics, sour browns. Ferments best in worts with lower pH
after primary fermentation has begun. This strain is generally used in
conjunction with S. Cerevisiae as well as other wild yeast and lactic bacteria.
Produces some acidity and may form a pellicle in bottles or casks. Generally
requires 3-6 months aging for flavor to fully develop. Flocculation medium;
apparent attenuation low. (60-75oF)
3526 Brettanomyces lambicus: Wild
yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and
sourness along with disticnt brett character. Ferments best in worts with
reduced pH after primary fermentation has begun, and may form a pellicle in
bottles or casks. Works best in conjunction with other yeast and lactic bacteria
to produce the classic Belgian character. Generally requires 3-6 months of
aging to fully develop flavor characteristics. Flocculation medium; apparent
attenuation low. (60-75oF)
4335 Lactobacillus delbrueckii: Lactic
acid bacteria isolated from a Belgian Brewery. This culture produces moderated
levels of acidity and is commonly found in many types of beers including
gueuze, lambics, sour brown ales and Berliner Weisse. Always used in
conjunction with S. cerevisiae and often with various wild yeast. (60-95oF)
4733 Pediococcus cerevisiae: Lactic
acid bacteria used in the production of Belgian style beers where additional
acidity is desirable. Often found in gueuze and other Belgian style beer. High
acid producer which usually increases overall acid levels in beer as storage
time increases.
Wyeast
Blends
A variety of blends created by the Brewers at Wyeast to provide optimum fermentation and interesting flavor characteristics.
1087 Wyeast Ale blend:
A blend of
the best ale strains to provide quick starts, good flavor and good
flocculation. The profile of these strains provides a balanced finish for
British and American style ales. Apparent attenuation 71-75%. (64-72oF)
2178 Wyeast Lager blend:
A blend of
the Brewer's ChoiceTM lager strains for the most complex flavor profiles. For
production of classic pilsners, to full bodied "bock" beers. Apparent
attenuation 71-75%. (48-58oF)
3056 Bavarian Wheat:
Blend of
top-fermenting ale and wheat strains producing mildly estery and phenolic wheat
beers. Flocculation medium; apparent attenuation 73-77%. (64-74oF)
Darrin Hudson, Web Guy
Eglin: 850 609-0811
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