London Ale III
| Brand: | Wyeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet. London Ale III has become synonymous with the production of New England IPAs, also known as juicy or hazy IPAs, and balances well with the tropical fruit qualities from late and dry hop additions.
Read More: The Complete Guide to the “Boddington” Strain of Yeast
#soft #creamy #hazy #juicy #orange #smooth #fluffy #enhanced_malt #enhanced_hop #fruity #neutral #dry
Brewing Properties of London Ale III
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. |
71-75% |
| 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 Yeast
If you cannot find London Ale III anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using London Ale III
These are the most popular beer styles that make use of the London Ale III yeast:
Hazy IPA, IPA, Bitters, Stout & Barleywine
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