WYEAST PROFILES

Wyeast Profiles

Beer can be made without Wyeast. Better beer can be made with Wyeast!

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