Brewing Guide - Ales | Print |

 

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Ales

 

German Ale

True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl

Flocculation: low
Attenuation: 73-77%
Temperature Range: 55-68° F (13-20° C)
Alcohol Tolerance: approximately 11% ABV

 

American Wheat

A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable.

Flocculation: Low
Attenuation: 74-78%
Temperature Range: 58-74° F (14-23° C)
Alcohol Tolerance: approximately 10% ABV

 

London Ale

Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style.

Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10%ABV

 

American Ale

Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended.

Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV

 

Irish Ale

This yeast ferments well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced with fermentation temperatures above 64 degrees F (18 C). Flocculation is low to moderate with filtration typically required.

Flocculation: Medium
Attenuation: 71-75%
Temperature Range: 62-72F, 16-22C
Alcohol Tolerance: 10% ABV

 

British Ale

Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well balanced. Ferments well down to 65°F (18°C).

Flocculation: Medium-High
Attenuation: 73-75%
Temperature Range: 64-72 F, 18-22C
Alcohol Tolerance: 10% ABV

 

Whitbread Ale

A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.

Flocculation: High
Attenuation: 68-72%
Temperature Range: 64-75F, 18-24C
Alcohol Tolerance: 10% ABV

 


 

 

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