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Napoleon Yeast from Imperial Yeast

Napoleon (B64)

From: Imperial Yeast
Type: Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae var. diastaticus

Classic strain to produce French Saison where a balance of fruit esters and spicy phenols are necessary. This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers - even the ones in which most brewer's strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas balanced by subtle black pepper phenols. Yeast settling times can be long, usually requiring filtration for bright beers. This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus

#bright  #citrus  #crisp  #dry  #french-saison  #phenols  #saison  #spicy  

Brewing Properties of Napoleon

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
12%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
77-83%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Low
Optimal Temperature
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
65-78° F
(18-26° C)

Comparable Beer Yeasts

If you cannot find Napoleon (B64) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using Napoleon

These are the most popular beer styles that make use of the Napoleon yeast:

Saison


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