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Wyeast Laboratories

1203-PC Burton IPA Blend™
Beer Styles:

English IPA, Ordinary Bitter, Best Bitter, Strong Bitter, American Porter, Foreign Extra Stouts

Profile: This blend highlights hop bitterness and aroma while still allowing full expression of authentic water profiles and pale malts. Low to moderate ester level can be manipulated through fermentation temperature and pitching rate. Palate finish is typically neutral to mildly fruity with some maltiness. Good ?occulation characteristics make this an excellent candidate for cask conditioning.

ABV (Approx): 10%
Flocculation: medium-high
Apparent Attenuation: 71-74%%
Temperature Range: 64-74°F (18-23°C)

2487-PC Hella Bock™
Beer Styles: Munich Helles, Märzen, Festbier, Munich Dunkel, Schwarzbier, Helles Bock, Dunkles Bock, Doppelbock, Eisbock

Profile: This strain will produce rich, full-bodied and malty beers with a complex flavor and profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.

ABV (Approx): 12%
Flocculation: medium
Apparent Attenuation: 70-74%
Temperature Range: 48-56°F (9-13°C)

3789-PC Trappist Style Blend™
Beer Styles: Belgian Specialty Ale, Trappist Single, Belgian Dubbel, Belgian Tripel, Belgian Dark Strong Ale, Belgian Blond Ale, Belgian Pale Ale, Flanders Red Ale, Oud Bruin

Profile: A proprietary blend of Saccharomyces and Brettanomyces for creating unique Belgian-style specialty ales. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character, which will be slight while the beer is young but increase gradually and evolve with age.

ABV(Approx): 12% ABV
Flocculation: medium
Attenuation: 75-80%
Temperature Range: 68-85°F (20-30°C)

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