Wyeast profiles

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