|
| |
Yeasts for use with various Beer Styles
The following beer descriptions are taken from the American Homebrewers
Association National Homebrew Competition Guidelines (with some adjustments by
Wyeast Labs).
We also have available a similar chart giving greater detail on how
to brew each beer style.
Yeasts for use with various Ales
|
| Beer Style |
Typical Characteristics |
Recommended Wyeast Strain |
| English Pale Ale, Bitters |
Low to medium maltiness, high hop bitterness, low to medium diacetyl OK,
Fruitiness/esters OK (or even "highly desirable") |
1028,
1098, 1968 |
| American-style Pale Ale |
Generally drier than British pale ales; high hop bitterness; high hop
aroma. Low diacetyl OK. Fruity/estery |
1056,
1028, 1338 |
| Brown Ale/Mild |
Low bitterness; sweet and malty. Low esters; low diacetyl OK. Light to
medium body |
1028,
1338, 1084 |
| Scottish Ale |
Low bitterness; medium to high maltiness. Medium body. low diacetyl OK |
1728,
1056, 1084 |
| Scottish Strong Ale |
Medium to full body; very malty. Low bitterness. Medium to high diacetyl.
High alcohol |
1728,
1056 |
| English Strong Ale |
Medium to full body; malty; medium to high bitterness. fruitiness/esters
high. Low diacetyl OK. High alcohol. |
1968,
1028, 1098 |
| Porter |
Medium to full body; low to medium sweetness; medium to high bitterness;
fruitiness/esters high. Low diacetyl OK |
1084,
1028, 1056 |
| Dry Stout |
Medium to full body. Medium to high bitterness. Sweet maltiness. No hop
flavor or aroma. Diacetyl low to medium. Alcohol low to medium |
1084,
1007, 1028 |
| Sweet Stout |
Medium to full body. Low bitterness. No hop flavor o aroma. Low to
medium alcohol. Low diacetyl OK |
1968,1338,1056 |
| Imperial Stout |
Malty. Fruitiness/esters OK. High hop bitterness an flavor. Full body;
high alcohol |
1084,
1056, 1728 |
| Barley Wine |
Malty sweet. Fruity/estery. Medium to full body. Very high alcohol. Low
to medium diacetyl OK |
1728,
1084, 1056 |
| Düsseldorf-style Altbier |
Light to medium body; medium to high bitterness. Low hop flavor. Low
fruitiness and esters |
1007,1338,1056 |
| Kölsch |
Light to medium body; dry. Medium bitterness; low hop flavor and aroma |
2565,1007,1338 |
Yeasts for use with various Lagers
|
| Beer Style |
Typical Characteristics |
Recommended Wyeast Strain |
| Bohemian Pilsner |
Light to medium body. Medium to high bitterness low to medium hop
flavor; high hop aroma. Low to medium maltiness Low diacetyl OK. No
fruitiness/esters |
2124,
2007, 2278 |
| German Pilsner |
Light to medium body. Dry. Bitter. Medium to high hop flavor and aroma.
Very low diacetyl OK. No fruitiness/esters |
2007,
2124, 2308 |
| American Pilsner |
Light body. Low to medium bitterness; low to medium hop aroma. No
fruitiness/esters or diacetyl |
2035,2007,2278 |
| German Light Lager (Helles) |
Medium maltiness. Low bitterness. Hop flavor and aroma. Low diacetyl OK.
No fruitiness/esters |
2308,
2206, 2035 |
| Dortmund/Export |
Medium body. Medium maltiness. Medium bitterness. Hop flavor and aroma.
No fruitiness/esters or diacetyl |
2206,2308,2035 |
| Vienna/Oktoberfest/Maerzenbier |
Malty sweetness; medium body. Low to medium bitterness. Low hop flavor
and aroma. No fruitiness/esters or diacetyl |
2206,
2278, 2308 |
| Bavarian Dark (Dunkel) |
Medium body. Medium bitterness. Low diacety OK. No fruitiness/esters |
2206,
2308 |
| Bock/Doppelbock |
Full body. Malty. Low bitterness. Low diacetyl OK. No fruitiness/esters.
Medium to high alcohol |
2124,
2278, 2007 |
| California Common Beer |
Medium body; medium to high hop bitterness and flavor. Fruitiness/esters
low |
2112 |
Yeasts for use with various Wheat Beers
|
| Beer Style |
Typical Characteristics |
Recommended Wyeast Strain |
| American Wheat |
Light to medium body. Low to medium bitterness. Some malt and hop aroma.
Low to medium fruitiness/esters. Low diacetyl OK |
1007,1056 |
| Bavarian Weizenbier |
Light to medium body. fruity/estery/phenolic. Low bitterness. Low hop
flavor and aroma OK. No diacetyl. Distinctive clove/banana/vanilla
aroma/flavor evident |
3068,
3056 |
| Belgian Witbier |
Low to medium bitterness. Low to medium body. Dry tart. Low to medium
esters. Some phenolic notes in aroma/flavor |
3944 |
| Berliner Weisse |
Light body. Dry. Sharp lactic sourness. Fruity and estery. Very low
bitterness; no hop character. No diacetyl |
3068
with sour mash or L bulgaricus |
Yeasts for use with special Styles
|
| Beer Style |
Typical Characteristics |
Recommended Wyeast Strain |
| Belgian Ales (dubbel, tripel, abbey, grand cru) |
Everything, all over the map. All marked by distinctive contributions
from the yeast |
1214,
3944 |
| Lambic |
Sour, horsey. Fruity/estery. Can be phenolic |
3278 |
|