Homebrew Headquarters: Yeast Data

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Ale yeast is a top fermenting yeast (meaning it is most active near the surface of the fermenting beer) that ferments at warmer temperatures, generally between 55 and 75 degrees F (13-24 degrees C). Ale yeast tend to produce fruity flavors and aromas, which vary depending on the yeast.

Mfg Name Number Yeast Name Flocculation Attenuation Best Temp

WYeast	1007	German Ale	Low	73-77%	55-68
Comments:	Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55 degrees F.

WYeast	1010	American Wheat	Low	74-78%	58-74
Comments:	A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style.

WYeast	1028	London Ale	Medium	73-77%	60-72
Comments:	Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness

WYeast	1056	American Ale	Low to Medium	73-77%	60-72
Comments:	Used commercially for several classic American Ales. This strain ferments dry, finishes soft, smooth and clean, and is very well balanced.

WYeast	1084	Irish Ale	Low to Medium	71-75%	62-72
Comments:	Slight residual malt and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

WYeast	1098	British Ale	Medium	73-75%	64-72
Comments:	From Whitbread. Ferments dry and crisp, slightly tart, fruity adn well-balanced. Ferments well down to 65 degrees F.

WYeast	1099	Whitbread Ale Yeast	High	68-72%	64-75
Comments:	A mildly malty and slighty fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration.

WYeast	1187	Ringwood Ale Yeast	High	68-72%	64-74
Comments:	Notorious Yeast of European origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.

WYeast	1214	Belgian Ale	Medium	72-76%	58-78
Comments:	Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.

WYeast	1272	American Ale Yeast II	High	72-76%	60-72
Comments:	Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.

WYeast	1275	Thames Valley Ale Yeast	Medium	72-76%	60-72
Comments:	Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced.

WYeast	1318	Londan Ale Yeast III	High	71-75%	64-74
Comments:	From a traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.

WYeast	1332	Northwest Ale Yeast	High	67-71%	65-75
Comments:	One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mild fruity ale with good depth and complexity.

WYeast	1335	Brithish Ale Yeast II	High	73-76%	63-75
Comments:	Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.

WYeast	1338	European Ale Yeast	High	67-71%	62-72
Comments:	From Wissenschafiliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.

WYeast	1388	Belgian Strong Ale Yeast	Low	73-77%	65-75
Comments:	Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.

WYeast	1728	Scottish Ale Yeast	High	69-73%	55-75
Comments:	Ideally suited for Scottish-style ales, and high gravity ales of all types.

WYeast	1762	Belgian Abbey Yeast II	Medium	73-77%	65-75
Comments:	High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.

WYeast	1968	London ESB Ale Yeast	High	73-77%	64-72
Comments:	Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is sl flocculant that additional aeration and agitation is needed. An excellent strain for cast-conditioned ales.

WYeast	2565	Kolsch Yeast	Low	73-77%	56-70
Comments:	A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.

White Labs	WLP001	California Ale	High	73-80%	68-73
Comments:	This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

White Labs	WLP002	English Ale	Very High	63-70%	65-68
Comments:	A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

White Labs	WLP003	German Ale II	Medium	73-80%	65-70
Comments:	Available May-June: Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029.

White Labs	WLP004	Irish Ale	Medium to High	69-74%	65-68
Comments:	This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui\|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

White Labs	WLP005	British Ale	High	67-74%	65-70
Comments:	This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

White Labs	WLP006	Bedford British Ale	High	72-80%	65-70
Comments:	Available Sept.-Oct: Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.

White Labs	WLP007	Dry English Ale	High	70-80%	65-70
Comments:	Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.

White Labs	WLP008	East Coast Ale	Low to Medimum	70-75%	68-73
Comments:	Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.

White Labs	WLP011	European Ale	Medium	65-70%	65-70
Comments:	Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.

White Labs	WLP013	London Ale	Medium	65-75%	66-71
Comments:	Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

White Labs	WLP022	Essex Ale Yeast	Medium to High	71-76%	66-70
Comments:	Available March/April: Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005

White Labs	WLP023	Burton Ale	Medium	69-75%	68-73
Comments:	From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.

White Labs	WLP025	Southwold Ale	Medium	68-75%	66-69
Comments:	Available Nov.-Dec.: From Suffolk county, England. This yeast produces complex fruit and citrus flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging.

White Labs	WLP026	Premium Bitter Ale	Medium	70-75%	67-70
Comments:	Available May-June: From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.

White Labs	WLP028	Edinburgh Ale	Medium	70-75%	65-70
Comments:	Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.

White Labs	WLP029	German Ale/Kölsch	Medium	72-78%	65-69
Comments:	From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.

White Labs	WLP033	Klassic Ale	Medium	66-74%	66-70
Comments:	Available Jan-Feb: Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales.

White Labs	WLP051	California Ale V	Medium to High	70-75%	66-70
Comments:	From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

White Labs	WLP099	Super High Gravity Ale
Comments:	Available Nov.-Dec.: Can ferment up to 25% alcohol. From England. See the White Labs high gravity page for more information.