Beer Maverick
Ringwood Ale Yeast from Wyeast

Ringwood Ale (WY1187)

From: Wyeast
Type: Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae

A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

Brewing Properties of Ringwood 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.
10%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
68-72%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
High
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.
64-74° F
(18-23° C)

Comparable Beer Yeasts

If you cannot find Ringwood Ale (WY1187) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using Ringwood Ale

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

Porter, Brown Ale, Stout, IPA


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