Beer Maverick
Midwestern Ale Yeast from The Yeast Bay

Midwestern Ale (WLP4040)

From: The Yeast Bay
Type: Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae

Midwestern Ale yeast is a single strain of Saccharomyces cerevisiae isolated from a storied brewery in the heartland of America, well suited for fermentation of a broad spectrum of worts. A relatively fast fermenter with good attenuation, expect this yeast to ferment cleaner with a low ester profile at the cooler fermentation temperatures, and produce a more pronounced ester profile at warmer fermentation temperatures. This yeast is a great choice for a versatile house yeast.

Brewing Properties of Midwestern Ale

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.
Medium-High%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
76-80%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Medium
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.
64-72° F
(18-22° C)

Common Beer Styles using Midwestern Ale

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

Ales


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