BLENDED YEAST,United States price supplier

Item #

Description

WLP001

CALIFORNIA ALE

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.

Attenuation: 73-80; Flocculation: High; Optimum Ferm Temp: 68-73

WLP002

ENGLISH ALE

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.

Attenuation: 63-70; Flocculation: Very High; Optimum Ferm Temp: 65-68

WLP004

IRISH ALE

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 fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm Temp: 65-68

WLP005

BRITISH ALE

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.

Attenuation: 67-74; Flocculation: High; Optimum Ferm Temp: 65-70

WLP007

DRY ENGLISH ALE

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 also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.

Attenuation: 70-80; Flocculation: High; Optimum Ferm Temp: 65-70

WLP008

EAST COAST ALE

The "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.

Attenuation: 70-75; Flocculation: low to medium; Optimum Ferm Temp: 68-73

WLP011

EUROPEAN ALE

Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.

Attenuation: 65-70; Flocculation: Medium; Optimum Ferm Temp: 65-70

WLP013

LONDON ALE

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.

Attenuation: 67-75; Flocculation: Medium; Optimum Ferm Temp: 66-71

WLP023

BURTON ALE

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.

Attenuation: 69-75; Flocculation: Medium; Optimum Ferm Temp: 68-73

WLP028

EDINBURGH/SCOTTISH ALE

Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales and can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.

Attenuation: 70-75; Flocculation: Medium; Optimum Ferm Temp: 65-70

WLP029

GERMAN ALE/KOLSCH

From a small brewpub in Cologne, Germany, this yeast works great in Kolsch 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.

Attenuation: 72-78; Flocculation: Medium; Optimum Ferm Temp: 65-69

WLP041
PACIFIC ALE

A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and a leave a malty profile. More fruity than WLP002- English Ale yeast. Good yeast from English style ales including mild, bitter, IPA, porter and English style stout.

Attenuation: 65-70; Flocculation: Medium; Optimum Ferm Temp: 65-68

WLP051
CALIFORNIA ALE V

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.

Attenuation: 70-75; Flocculation: medium to high; Optimum Ferm Temp: 66-70

WLP099
SUPER HIGH GRAVITY ALE

Can ferment up to 25% alcohol. From England.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 69-74

Item # Description

WLP060
AMERICAN ALE YEAST BLEND

Our most popular strain is WLP001-California Ale yeast. This blend celebrates the strengths of California - clean, neutral fermentation, versatile usage and adds two other strains that belong in the same" clean/neutral" flavor category. The additional strains create complexity to the finished beer, and will taste more lager like than just WLP001. Hops flavors and bitterness are accentuated, but to the extreme of WLP001. Slight sulfur will be produced during fermentation.

Attenuation: 72-80; Flocculation: medium; Optimum Ferm Temp: 68-73

WLP080
CREAM ALE YEAST BLEND

This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.

Attenuation: 75-80% Flocculation: Medium Optimum Ferm Temp: 65-70F alcohol Tolerance: Medium High

WLP568
BELGIAN STYLE SAISON ALE YEAST BLEND

This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.

Attenuation: 70-80% Flocculation: Medium Optimum Ferm Temp: 70-80F Alcohol Tolerance: Medium

WLP575

BELGIAN STYLE ALE YEAST BLEND

A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'.

Attenuation: 74-80; Flocculation: Medium; Optimum Ferm Temp: 68-75

Product Type: Yeast

Item #	Description
WLP001	CALIFORNIA ALE 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. Attenuation: 73-80; Flocculation: High; Optimum Ferm Temp: 68-73
WLP002	ENGLISH ALE 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. Attenuation: 63-70; Flocculation: Very High; Optimum Ferm Temp: 65-68
WLP004	IRISH ALE 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 fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm Temp: 65-68
WLP005	BRITISH ALE 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. Attenuation: 67-74; Flocculation: High; Optimum Ferm Temp: 65-70
WLP007	DRY ENGLISH ALE 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 also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80; Flocculation: High; Optimum Ferm Temp: 65-70
WLP008	EAST COAST ALE The "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. Attenuation: 70-75; Flocculation: low to medium; Optimum Ferm Temp: 68-73
WLP011	EUROPEAN ALE Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. Attenuation: 65-70; Flocculation: Medium; Optimum Ferm Temp: 65-70
WLP013	LONDON ALE 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. Attenuation: 67-75; Flocculation: Medium; Optimum Ferm Temp: 66-71
WLP023	BURTON ALE 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. Attenuation: 69-75; Flocculation: Medium; Optimum Ferm Temp: 68-73
WLP028	EDINBURGH/SCOTTISH ALE Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales and can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. Attenuation: 70-75; Flocculation: Medium; Optimum Ferm Temp: 65-70
WLP029	GERMAN ALE/KOLSCH From a small brewpub in Cologne, Germany, this yeast works great in Kolsch 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. Attenuation: 72-78; Flocculation: Medium; Optimum Ferm Temp: 65-69
WLP041	PACIFIC ALE A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and a leave a malty profile. More fruity than WLP002- English Ale yeast. Good yeast from English style ales including mild, bitter, IPA, porter and English style stout. Attenuation: 65-70; Flocculation: Medium; Optimum Ferm Temp: 65-68
WLP051	CALIFORNIA ALE V 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. Attenuation: 70-75; Flocculation: medium to high; Optimum Ferm Temp: 66-70
WLP099	SUPER HIGH GRAVITY ALE Can ferment up to 25% alcohol. From England. Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 69-74

Item #	Description
WLP060	AMERICAN ALE YEAST BLEND Our most popular strain is WLP001-California Ale yeast. This blend celebrates the strengths of California - clean, neutral fermentation, versatile usage and adds two other strains that belong in the same" clean/neutral" flavor category. The additional strains create complexity to the finished beer, and will taste more lager like than just WLP001. Hops flavors and bitterness are accentuated, but to the extreme of WLP001. Slight sulfur will be produced during fermentation. Attenuation: 72-80; Flocculation: medium; Optimum Ferm Temp: 68-73
WLP080	CREAM ALE YEAST BLEND This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. Attenuation: 75-80% Flocculation: Medium Optimum Ferm Temp: 65-70F alcohol Tolerance: Medium High
WLP568	BELGIAN STYLE SAISON ALE YEAST BLEND This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. Attenuation: 70-80% Flocculation: Medium Optimum Ferm Temp: 70-80F Alcohol Tolerance: Medium
WLP575	BELGIAN STYLE ALE YEAST BLEND A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'. Attenuation: 74-80; Flocculation: Medium; Optimum Ferm Temp: 68-75