Beer Maverick
West Yorkshire Ale Yeast from Wyeast

West Yorkshire Ale (WY1469)

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

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.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
9%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
67-71%
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.
64-72° F
(18-22° C)

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


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