Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended.
Origin:
Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV
Substitutions: Wyeast 1056 (generally considered as an identical strain.)
Styles:
American Amber Ale
American Barleywine
American Brown Ale
American IPA
American Pale Ale
American Stout
Braggot
Brown Porter
Christmas/Winter Specialty Spiced Beer
Cream Ale
Dry Stout
Fruit Beer
Imperial IPA
Irish Red Ale
Other Smoked Beer
Russian Imperial Stout
Spice, Herb, or Vegetable Beer
Strong Scotch Ale
Wood-Aged Beer
ADO: SafaleUS-05 - American Ale Yeast
Post #1 made 14 years ago
Last edited by LloydieP on 18 Jun 2010, 02:42, edited 6 times in total.
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