American Ale II
| Brand: | Wyeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
With many of the best qualities that brewers look for when brewing American styles of beer, this strain's performance is consistent and it makes great beer. This versatile strain is a very good choice for a House strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.
Brewing Properties of American Ale II
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. |
72-76% |
| 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. |
60-72° F (16-22° C) |
Comparable Beer Yeast
If you cannot find American Ale II anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using American Ale II
These are the most popular beer styles that make use of the American Ale II yeast:
Blonde Ale, Pale Ale, IPA, Strong Ale, Brown Ale & Porter
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