West Yorkshire Ale
|Comparison||Compare with other yeast|
This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Brewing Properties of West Yorkshire 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.
Common Beer Styles using West Yorkshire Ale
These are the most popular beer styles that make use of the West Yorkshire Ale yeast:
English IPA, Stout & Bitters
If you see an error in our data, please let us know!
We are not affiliated with Yeastbot, or any beer yeast manufacturer. All copyrights and data are owned by their respective owners.