PDF ALE YEAST Profiles
Attenuation is the % of the original gravity which is turned into alcohol. The part left over is the the liquid bread portion of beer. Best results are achieved at this temperature
1007 – German Ale Ferments dry and crisp, leaving a complex but mild flavor. produces an extremely rocky head and ferments well down to 55′ F Flocculation- low
apparent attenuation-
73-73% 55-68′ F
1028 – London Ale Rich, minerally profile, bold and crisp, with some diacetyl production. Flocculation-medium
apparent attenuation-
73-77% 60-72′ F
1056 – American Ale Used commercially for several classic American Ales, This strain ferments dry, finishes soft, smooth, and clean, and is very well balanced. Flocculation-
low to medium
apparent attenuation-
73-77% 60-72′ F
1084 – Irish Ale Slight residual diacetyl and fruitiness: great for stouts, Clean, smooth, soft and full-bodied. Flocculation
medium
apparent attenuation-
71-75% 62-72′ F
1098 – British Ale From Whitbread. Ferments dry and crisp, slightly tart, fruity, and well-balanced. Ferments well down to 65′ F Flocculation
medium
apparent attenuation
73-75% 64-72′ F
1272 – American Ale II Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. Flocculation-high
apparent attenuation-
72-76% 60-72′ F
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
73-75% 62-72′ F
1335 – British Ale II 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% 63-75′ F
1318 – London Ale III 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
73-75% 64-74′ F
1728 – Scottish Ale Ideally suited for Scottish-style ales, and high gravity ales of all types Flocculation-high
apparent attenuation
69-73% 55-75′ F
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% 62-72′ F
1214 – Belgian Ale Abbey-style top-fermenting yeast, suitable for high-gravity beers, estery. Flocculation-
medium
apparent attenuation
72-76% 58-78′ F
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% 65-75′ F
1742 – Swedish Ale
(1187) Stark beer Nordic-style yeast of Scandinavian origin, floral nose, malty finish Flocculation-high
apparent attenuation
68-72% 64-74′ F
1762 – Belgian Abbey Yeast II High gravity yeast with distinct warming character from ethanol production, Slightly fruity with dry finish. Flocculation
medium
apparent attenuation
73-77% 73-77′ F
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% 64-72′ F
2565 – Kolsch 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% 56-70′ F
LAGER YEAST
2007 – Pilsen Lager A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation-
medium
apparent attenuation
71-75% 48-56′ F
2035 – American Lager Not a Pilsner strain. Bold, complex and aromatic. producing slightly diacetyl. Flocculation-
medium
apparent attenuation
73-77% 48-58′ F
2042 – Danish Lager Rich, dortmund-style, crisp, dry finish. Soft profile accentuates the hop characteristics. Flocculation-low
apparent attenuation
73-77% 46-56′ F
2112 – California Lager Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics temperatures up to 65′ F and produces malty, brilliantly clear beers. Flocculation-high
apparent attenuation
67-71% 58-68′ 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% 48-58′ F
2206 – Bavarian Lager Used by many German breweries to produce rich, full-bodied,malty beers Flocculation-
medium
apparent attenuation
73-77% 46-58′ F
2247 – European Lager II Clean dry flavor profile often used in aggressively hopped pilsner. Clean, very mild flavor , slight sulpher production, dry finish. Flocculation- low
apparent attenuation
73-77% 46-56′ F 2272
North American Lager Traditional culture of North America and Canadian lagers and light pilsners. Malty finish. Flocculation-high
apparent attenuation
70-76% 52-58′ F
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. Sulpher produced during fermentation, dissipates with conditioning. Flocculation-
medium to high
apparent attenuation
70-74% 50-58′ F
2308 – Munich Lager A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Flocculation-
medium
apparent attenuation
73-77% 48-56′ F
WHEAT YEAST
3068 – Weihenstephen Weizen Unique top-fermenting east which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentation are held around 68′ F Flocculation-low
apparent attenuation
73-77% 64-75′ F
3333 – German Wheat Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation-high
apparent attenuation
70-76% 63-75′ F
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% 64-78′ F
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% 72-76′ F
3944 – Belgian Whitbier A tart, slightly phenolic character capable of producing distinctive withbiers and grand cru-style ales alike. Alcohol tolerant Flocculation-
medium
apparent attenuation
732-76% 62-75′ F
WYEAST BLENDS
3056 – Bavarian Wheat Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation-
medium
apparent attenuation
73-77% 64-74′ F
1087 – Wyeast Ale A blend of the best ale strains to provide quick starts, good flavor and good flocculation. T he profile of the strains provides a balanced finish for British and American style ales Flocculation
good
apparent attenuation
71-75% 64-72′ F
2178 – Wyeast Lager A blend of Brewers Choice(TM) lager strains for the most complex flavor profiles. For production of classic pilsners to full-bodied “bock” beers Apparent attenuation
71-75% 48-58′ F
3278 – Belgian Lambic Blend Belgian lambic-style yeast blend with lactic bacteria. Rich earthy aroma and acidic finish. Suitable for gueze, fruit beers, and faro Flocculation-
low-medium
apparent attenuation
65-75% 63-75′ F
