Beer Maverick
Pacman Yeast from Wyeast

Pacman (WY1764)

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

A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.

Read More: The Complete Guide to the “Pacman” Strain of Yeast

#fast_attenuator  #alcohol_tolerant  #dry  #mild_fruit  #mineral  

Brewing Properties of Pacman

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.
12%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
72-78%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Medium-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.
60-72° F
(16-22° C)

Comparable Beer Yeasts

If you cannot find Pacman (WY1764) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using Pacman

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

American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged Beer


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