Whitbread Ale (WY1099)
Type: Yeast • Packet: Liquid
Species: Saccharomyces cerevisiae
A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.
Brewing Properties of Whitbread Ale
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
Comparable Beer Yeasts
If you cannot find Whitbread Ale (WY1099) anywhere, you can substitute one of the following yeasts for a similiar result.
Common Beer Styles using Whitbread Ale
These are the most popular beer styles that make use of the Whitbread Ale yeast:
Brown Ale, Stout, English IPA, Blonde Ale & Bitters
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