4/13/2017

4/15/2017
4/20/2017
4/25/2017
4/29/2017
How To Use This Recipe Calculator Template
1. Watch Recipe Calculator Tutorial and related What's New videos on my YouTube Channel
Brewing Recipe Calculator Template Update: Overview, Deep Dive, & Walkthrough Example
2. Download this Excel file and save it to your computer.
3. Rename the Excel file to the name of your recipe.
4. Configure the Brewhouse Setup & Cacls tab for your equipment,processes, altitude, and desired outcomes.
5. Go to Grain & Sugar Calcs tab to specifiy your desired types and amounts of grains and sugars.
6. Go to Hops Calcs tab to specify types and amounts of hops.
7. Go to Recipe Sheet tab to select yeast strain, add other ingredients as necessary, and enter other miscellaneous information
8. Save, print (or use tablet, phone, or laptop to view), and use on brew day.
9. If you find this spreadsheet and related videos helpful, please consider supporting my work by donating via PayPal:
PayPal Donation for BEER-N-BBQ by Larry

Version History:
<2.0 Various updates not tracked.
2.0: Revamped to add Metric units ability, pulldown and cascading menus, data validation in important cells, lists for
grain/sugar/hops/yeast ingredients, combined the Mash Calcs tab with the Brewhouse tab, predict FG, calculate actual IBUs
compared to predicted, AAU columns, expected and actual attenuation, expected ABV, improved descriptions of some parame
and other settings, improved readability, and added a refractometer section. Updated for Office 2010. (some functions do not w
on Office 2007 or earlier.) Added BJCP category and style.

2.0.1 - Fixed issue with first row of Grain List (acidulated malt) causing #NA errors. Added empty first row as workaround.
2.0.2 - Changed website information
2.0.3 - Added many missing Yeast Attenuation values and some new yeast strains. Added Best Malz Red X grain.
2.0.4 - Added more Fermentis yeast information.
 839988040.xlsx
Category: 24. Belgian Ale Brewer: BEER-N-BBQ by Larry Support my work by donating on PayPal:
Style: 24A. Witbier Brew Date: May 21, 2017 PayPal Donation for BEER-N-BBQ by Larry

Grain Bill, Adjuncts, & Sugars Hop Bill & Schedule

Qty % of Alpha Qty Time
Type Species Type AAU
lb Bill (%) oz (min)
Pale Malt, Brewers 2-row 5.00 50.0% Hallertauer Tradition (German) Pellet 3.8 1.00 3.8 60
Flaked Wheat 4.00 40.0% Saaz (Czech) Pellet 3.0 1.00 3.0 10
Flaked Oats 1.00 10.0%

Mash Variables & Steps Yeast Information

Variable/Step Value Actual Units Strain Brand Atten Temp
Ambient Grain Temp 68.0 66.5 °F Belgian Witbier 3944 Wyeast 74% 60-75°
Desired Mash Temp 150.0 150 °F Other Ingredients/Additions Amount Time
Water/Grist Ratio 1.375 1.375 qt/lb Yeast Starter 750 mL Before
Strike Water to Add 13.8 14 qt Rice Hulls .75 lb Mash
Strike Water Temp 161.9 162.5 °F Yeast Nutrient 1 tsp boil begin
# of Steps Required 2 Orange Peel, Bitter 1 oz 5 min
Add for 1st step 6.0 6 qt Chamomile Tea 3 bags 5 min
Add for 2nd step 14.7 15 qt Coriander, Cracked 1 oz 5 min
Add for 3rd step 0 qt

NOTES: Mash for 90 minutes. Ferment & diacetyl rest Expected Actual Units Expected Actual
@64-68 deg F for two plus weeks. Keg. Pre-Boil Vol: 28.19 28.10 qt Efficiency: 72.0% 79.0%
Boil Time: 90 90 min IBUs: 17.29 18.28
Post-Boil Vol: 23.25 22.00 qt ABV: 4.4% 5.2%
Batch Vol: 21 19.00 qt App Atten: 74% 80.0%

Actual
Hydro Refractometer Be sure to use hydrometer
Expected meter ° Brix SG fields for calculations.
Pre-Boil SG: 1.037 1.041 9.8 1.039 Refractometer fields are
OG: 1.045 1.050 12.1 1.049 currently for reference only.
FG: 1.012 1.010 1.000

YouTube Channel: BEERNBBQBYLARRY Courtesy of Please consider donating via the PayPal link above.
Facebook: BEERNBBQBYLARRY BEER-N-BBQ by Larry
Twitter: @BEERNBBQbyLarry www.beernbbqbylarry.com
 Select Units of Measure: US Customary
Name Value
Temperature °F
Volume qt
Mass (grain) lb
Mass (hops) oz

Equipment Value Units

Size of Mash Tun 28.00 qt
Max Fill for Mash Tun 95% %
Size of Boil Kettle 32.00 qt
Max Fill for Boil Kettle 89% %
Will Kettle hold it all? PASS
Lauter Tun Deadspace 1.25 qt
Boil Kettle Deadspace 1.25 qt
Fermenter Deadspace 1 qt
Process Parameters Value Units
Target Batch Volume 21 qt
Extract Efficiency 72.0% %
Boil Time 90 min
Evaporation Rate 11.5% %/hr
Water Boil Temperature 210.6 °F
Pitching Temperature 75.0 °F
Evaporation Loss 4.01 qt
Cooling Loss 0.93 qt
Wort Required Value Units
Pre-Boil Volume 28.19 qt
Post-Boil Volume 23.25 qt

Mash Calcs
Mash Parameter Value Units
Ambient Grain Temp 68.0 °F
Desired Mash Temp 150.0 °F
Water/Grist Ratio 1.375 qt/lb
Strike Water to Add 13.75 qt
Strike Water Temp 161.9 °F
Dry Grain Volume Used 3.1 qt
Grain Absorption 5.0 qt
Total Vol (Grain + Water) 16.9 qt
Overflow Check PASS
Sparge Vol Available 18.5 qt
Total Add Water Required 29.4 qt
Number of Steps Required 1.59
Optimize # steps 2
Optimize vol per step 14.7 qt
Available to drain in 1st step 8.8 qt
Add for 1st step 6.0 qt
Drain for 1st step 14.7 qt
Add for 2nd step 14.7 qt
Add for 3rd step 0.0 qt
For Video Tutorial, see:
Brewing Recipe Calculator Template Update: Overview, Deep Dive, & Walkthrough Example

Description
Maximum volume capacity of mash tun.
Max desired fill capacity for mash tun. Should be less <= 95%.
Maximum capacity of boil kettle. 8 gal min recommended for 5 gal batch.
Max desired fill capacity for boil kettle. Should allow room for foaming and possibility of boil over.

Amount of wort left in mash tun after each batch sparge step. Used for calculating sparge water required.
Amount of wort left in kettle after racking to fermenter.
Amount of beer left in fermenter when kegging or bottling.
Description
Desired amount of final beer going into keg or bottles after fermentation.
Brewhouse mash extract efficiency; typically 65-80% for batch sparging.
Length of boil
Rate of evaporation during the boil
Temp at which water boils at your elevation above (or below) sea level.
Wort temperature when racking to fermenter from kettle after chilling the wort.
Required addition to compensate for evaporation
Effect of cooling wort from boil to pitching temp
Description
Account for evaporation loss and wort cooling shrinkage
Sum of the target batch size & mashtun/kettle dead space.

Description
Temperature within milled grains just prior to mashing.
Typical range: 148-156°F (64-69°C). Higher temp promotes a fuller bodied beer. Lower temp promotes a lighter bodied beer.
Typical range: 1.25-1.5 qt/lb (2.6-3.1 L/kg)
Initial amount of heated water to add to dry grains in mash tun to start the mash.
Temperature of initial water addition for mashing.
Assumes dry grain occupies .3125 qt/lb (.652 L/kg) of volume
Assume .5 qt/lb (1.04 L/kg) absorption of water by grain

PASS or FAIL. PASS: Mash tun can hold it all. FAIL: Mash tun CANNOT hold it all.
Free mash tun capacity for sparge water

Real number of batch sparge steps required to collect pre boil volume
Rounded to whole # of sparge and drain steps to collect pre boil volume.

Purpose is to have equally sized draining volumes to maximize extract efficiency.

 Grain Bill, Adjunct, & Extract Yield Calculations
Amount Max Th
Max Yield Max
Malt, Adjunct, Extract, or Sugar % Bill Type Yield for
S.G.
lb PPG batch
Pale Malt, Brewers 2-row 5.00 50.0% Grain 1.038 37.5 187.5
Flaked Wheat 4.00 40.0% Grain 1.036 36 144.0
Flaked Oats 1.00 10.0% Grain 1.033 33 33.0

Total Grain 10.00 100% From Grain 364.5

Total Sugar 0.00 0% From Sugar 0.0
Total Combined 10.00 100% Total Combined 364.5

Mash S.G. Contribution

Sugar S.G. Contribution
Total S.G.
ons

Extract
Pre Boil Post Boil
Eff (%)

72.0% 19.2 23.2

72.0% 14.7 17.8
72.0% 3.4 4.1

37.2 45.2
0.0 0.0
37.2 45.2

ash S.G. Contribution 1.037

gar S.G. Contribution 1.000
Total S.G. 1.037 1.045
 Adjustment Factors:
FWH: 10% Leaf: 0%

Hops Additions (Tinseth Equation)

Time Alpha
Type Species
(min) (%)

FWH = First Wort Hops -> 60 Pellet Hallertauer Tradition (German) 3.8
10 Pellet Saaz (Czech) 3.0
nt Factors:
Pellet: 10% Plug: 5%

Tinseth Equation)

Qty U Adj
AAU U IBU
Factor
oz
1.00 3.80 1.10 0.275 13.45
1.00 3.00 1.10 0.100 3.85
1.00 0.000 0.00
1.00 0.000 0.00
1.00 0.000 0.00
1.00 0.000 0.00
1.00 0.000 0.00
1.00 0.000 0.00
1.00 0.000 0.00
17.29 Total IBU
Ingredient Type Max S.G. Lovibond

Acidulated (Sauer) Malt Grain 1.033 1.7°-2.8°

Amber Malt, 35° Grain 1.032 35°
Amber Malt, 65° Grain 1.032 65°
Aromatic Malt Grain 1.036 20°-26°
Belgian Candi Sugar (clear) Sugar 1.036 0.5°
Belgian Pale Ale Malt Grain 1.038 2.7°-3.8°
Biscuit Malt Grain 1.035 23°-25°
Black Barley Grain 1.025 525°
Black Patent Malt, 500° Grain 1.026 500°
Black Patent Malt, 500°-600° Grain 1.026 500°-600°
Brown Malt Grain 1.032 65°
Brown Sugar Sugar 1.046 40°
Candi Sugar (amber) Sugar 1.036 75°
Candi Sugar (dark) Sugar 1.036 275°
Cara Wheat® Malt Grain 1.035 38°-53°
CaraAmber® (crystal malt) Grain 1.033 23°-31°
CaraAroma® (crystal malt) Grain 1.034 130°-170°
Carafa I ® Grain 1.038 300°-340°
Carafa II ® Grain 1.038 375°-450°
Carafa III ® Grain 1.038 490°-560°
CaraFoam® (crystal malt) Grain 1.033 1.3°-2.3°
CaraHell® (crystal malt) Grain 1.034 8°-12°
Caramalt Grain NA 30°-37°
Caramel Pils Grain 1.03 6°-9°
Caramel/Crystal Malt, 10°L Grain 1.035 56°
Caramel/Crystal Malt, 120°L Grain 1.033 30°-38°
Caramel/Crystal Malt, 20°L Grain 1.035 42°-50°
Caramel/Crystal Malt, 30°L Grain 1.035 53°-60°
Caramel/Crystal Malt, 40°L Grain 1.034 10°-14°
Caramel/Crystal Malt, 55°-60°L Grain 1.034 15°-20°
Caramel/Crystal Malt, 60°L Grain 1.034 21°-22°
Caramel/Crystal Malt, 80°L Grain 1.034 300°-380°
Caramel/Crystal Malt, 90°L Grain 1.034 350°
Caramunich Malt Grain 1.033 395°-475°
CaraMunich Malt I ® Grain 1.034 190°-300°
CaraMunich Malt II ® Grain 1.034 375°-450°
CaraMunich Malt III ® Grain 1.034 1°
Cara-Pils Dextrin Grain 1.033 10°
CaraRed® (crystal malt) Grain 1.033 120°
Caravienne Malt Grain 1.034 20°
Chocolate Malt, 300°-380° Grain 1.03 30°
Chocolate Malt, 350° Grain 1.034 40°
Chocolate Malt, 395°-475° Grain 1.034 55°-60°
Chocolate Rye Malt Grain 1.03 60°
Chocolate Wheat Malt Grain 1.038 80°
Corn Sugar Sugar 1.037 90°
Dark Brown Sugar Sugar 1.046 60°
Dark Crystal Malt Grain 1.034 145°-188°
Dark Munich Malt Grain 1.034 8°-10°
De-Bittered Black Malt Grain 1.03 500°-600°
Demerara Sugar Sugar 1.0415 1°
Dextrin Malt (carapils) Grain 1.033 1.5°
Dextrose (glucose) Sugar 1.037 1°
Dry Malt Extract Sugar 1.044 Varies
Flaked Barley Grain 1.032 1.5°
Flaked Maize Grain 1.037 1°
Flaked Oats Grain 1.033 1°
Flaked Rye Grain 1.036 2°
Flaked Wheat Grain 1.036 2°
Franco-Belges Kiln Coffee Malt Grain NA 150°-180°
Gambrinus Honey Malt Grain 1.034 25°
Grits Grain 1.037 1°-1.5°
Honey Sugar 1.032 Varies
Invert Sugar Sugar 1.046 NA
Kölsch Malt Grain 1.034 4.5°
Lactose Sugar 1.043 NA
Lager Malt Grain 1.038 1.6°
Light Munich Malt Grain 1.034 5°-6°
Liquid Malt Extract Sugar 1.035 0°
Lyle's Golden Syrup Sugar 1.036 NA
Malto Dextrin Grain 1.043 3°
Maple Sap Sugar 1.009 35°
Maple Syrup Sugar 1.03 3°
Maris Otter Pale Malt Grain 1.038 23°-31°
Melanoidin Malt Grain 1.037 2.3°-2.7°
Mild Ale Malt Grain 1.037 80°
Molasses Sugar 1.036 10°
Munich Malt Grain 1.034 4°
Oat Malt Grain 1.034 2.2°
Pale Ale Grain 1.038 180°-250°
Pale Chocolate Malt Grain 1.034 1.8°
Pale Malt, Brewers 2-row Grain 1.0375 1.8°
Pale Malt, Brewers 6-row Grain 1.035 1.2°-2°
Pale Wheat Grain 1.038 2.8°
Peat Smoked Malt Grain 1.034 1.5°
Pilsen Malt Grain 1.037 2°-4°
Rauch Smoked Malt Grain 1.037 0°
Red X (Best Mälz) Grain 1.036 15°
Rice Solids Grain 1.04 300°
Roasted Barley, 300°L Grain 1.025 500°
Roasted Barley, 500°L Grain 1.025 10°-14°
Roasted Wheat Grain 1.036 2.8°-4.3°
Rye Malt Grain 1.029 2.4°
Scotmalt Golden Promise Grain 1.038 130°-220°
Special B Malt Grain 1.03 50°
Special Roast Grain 1.035 NA
Sucrose (white table sugar) Sugar 1.046 Varies
Toasted Pale Malt Grain 1.038 25°
Torrified Wheat Grain 1.036 1°-1.5°
Treacle Sugar 1.036 100°
Victory Malt Grain 1.034 25°
Vienna Malt Grain 1.035 3.2°-4°
Wheat Malt Grain 1.038 2°
Wheat Malt Dark Grain 1.039 6°-8°
Wheat Malt Light Grain 1.039 1.5°-2°
White Wheat Malt Grain 1.037 2°
Description

High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
Roasted malt used in British milds, old ales, brown ales, nut brown ales.
Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use
Use as a base malt for any Belgian style beer with full body.
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
Imparts dryness. Unmalted; use in porters and dry stouts.
Provides color and sharp flavor in stouts and porters.
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use
For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
Adds aroma and color intensity to darker beers. For use in alts, bocks, stouts and porters.
Imparts a deep red color, adds body and malt aroma. For use in bocks, porters, stouts and ambers.
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
Carafa I, II and III also are available de-husked. Adds aroma, color and body.

Improves head retention and body.

For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.
Made from green malt, imparts a red hue and contributes to flavor and foam stability.
A very light crystal malt that lends body, smoother mouth-feel and foam stability.
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

CaraMunich Malt III is dark crystal.

Adds body; aids head retention. For porters, stouts and heavier bodied beers.
Provides body and a deep red color for use in red ales, lagers, Scottish ales and alts.
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
Will add a deep red color and nutty/roasted taste.
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and bocks.
Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
Will add a deep black color without the astringent flavor of black malt.
Imparts mellow, sweet flavor. Use in English ales.
Balances body and flavor without adding color, aids in head retention. For any beer.
Imparts a mild sweet taste and smoothness. Use in English beers.
Extra light (2.5°), Light (3.5°), Amber (10°), Dark (30°), Wheat (3°)
Helps head retention, imparts creamy smoothness. For porters and stouts.
Lightens body and color. For light American pilsners and ales.
Adds body and creamy head. For stouts and oat ales.
Imparts a dry, crisp character. Use in rye beers.
Imparts a wheat flavor, hazy color. For wheat and Belgian white beers.
A unique malt which imparts a coffee flavor.
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
Imparts a corn/grain taste. Use in American lagers.
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
Increases alcohol. Use in some Belgian or English ales. Use as an adjunct for priming. Made from sucrose. No dextrins. Use 1
Traditionally for Kölsch-style beers, can be used in a variety of German and American styled beers. Adds a light, sweet, biscuity
Adds sweetness and body. Use in sweet or milk stouts.
Used to make light colored and flavored lagers.
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) ales.
Adds body and mouthfeel. For all extract beers. Does not ferment.
Crisp dry, earthy flavor. Use in pale ales, porters and maple ales.
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ale
Premium base malt for any beer. Good for pale ales.
For amber lagers and ales, dark lagers and ales, Scottish & red ales.
Dry, nutty malty flavor. Promotes body. Use in English mild ales.
Imparts strong sweet flavor. Use in stouts and porters.
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
Enhances body and flavor. For winter beers, stouts, porters and other robust beers.
Moderate malt flavor. Used to produce traditional English and Scottish style ales.
Less roasted than regular chocolate malt, adds color and mild chocolate/coffee flavors to porters, milds & stouts.
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Moderate malt flavor. Basic malt for all beer styles.
Can be used in amounts of up to 70% of grist to create many wheat beer styles and aid in head retention in smaller amounts.
Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies.
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines.
Lightens flavor without taste. Use in American and Asian lagers.
BEST Red X® has been invented for brewing red-tinted beers. You can use BEST Red X® for up to 100% of your grain bill - no
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
Slightly roasted wheat which imparts a bready, nut-like quality.
Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales.
Scottish pale ale malt; base malt for all Scottish beers.
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Provides a deep golden to brown color for ales. Use in all darker ales.
Increases alcohol. Use in Australian lagers and English bitters.
Extra Light (3.5°), Light (3.5 -5°), Amber (10°), Dark (30°), Wheat (2°).
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
Puffed wheat created by high heat. Use in pale ales, bitters and milds.
Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ale
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
European lager malt kilned slightly more than Pilsner malt. Full bodied, golden color. Increases malty flavor, provides balance.
Light flavor and creamy head. For American weizenbier, weissbier, dunkelweiss, wheat beers, stouts, doppelbocks, and alt bee
Typical top fermented aroma, produces superb wheat beers.
Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.
tional reliability and optimal processability, BEST Red X® can be employed to brew consistently fiery beers with intense reddish hues. Its fu
h intense reddish hues. Its full-bodied flavor and attractive, unique color coupled with easy handling in the brewery, make BEST Red X® th
ery, make BEST Red X® the best choice for creating a broad range of new beers, such as red-tinted wheat beers.
Name Alpha Acid % Possible Substitutions
Admiral (U.K.) 13.5-16% U.K. Challenger, U.K. Northdown, U.K. Target
Ahtanum™ 4-6.3% Amarillo, Cascade
Amarillo® 8-9% Cascade, Centennial
Apollo 15-19% Zeus
Aurora (Slovenia) 6-8% Northern Brewer
Azacca® (U.S.) 14-16%
Belma (U.S.) 12.10%
Boadicea (U.K.) 8-9%
Bobeck (Slovenia) 3.5-7% U.K. Fuggle
Bramling Cross (U.K.) 5-7% U.K. Kent Golding, U.K. Progress, Whitbread Golding Variet
Bravo 14-17% Apollo, Zeus
Brewer's Gold (German) 6-7% Bullion, Galena, Northdown, Northern Brewer
Brewer's Gold (U.S.) 7-10% Bullion
Bullion (U.K.) 6.5-9% Columbus, Northern Brewer
Calypso (U.S.) 12-14%
Cascade (Argentina) 3-5% Any noble hops
Cascade (New Zealand) 6-8% Ahtanum, Cascade, Centennial
Cascade (U.S.) 4.5-7% Amarillo, Centennial, possibly Columbus
Cashmere (U.S.) 7.7-9.1%
Celeia (Slovenia) 3-6% Styrian Golding
Centennial 8-11.5% Cascade, possibly Columbus
Challenger (U.K.) 6.5-8.5% Northern Brewer, U.S. or German Perle
Chinook 10-14% Columbus, Northern Brewer, Nugget, U.K. Target
Citra® (U.S.) 11-13%
Cluster 5.5-8.5% Galena
Columbus 11-16% Chinook, Northern Brewer, Nugget, U.K. Target
Comet (U.S.) 9-11%
Crystal 2-4.5% French Strisslespalt, Hallertauer, Hersbrucker, Liberty, Mt.
El Dorado (U.S.) 14-16%
Ella (Australia) 13.3-16.3%
Eroica (German) 9-12% Chinook, Galena, Nugget
Eureka! 17-19% Simcoe
First Gold (U.K.) 6.5-8.5% maybe Crystal, U.K. Kent Golding
Fuggle (U.K.) 4-5.5% Styrian Golding, U.S. Fuggle, Willamette
Fuggle (U.S.) 4-5.5% Styrian Golding, U.K. Fuggle, U.S. Tettnanger, Willamette
Galaxy™ (Australia) 11-16%
Galena 10-14% Chinook, Nugget, Pride of Ringwood
Glacier (U.S.) 5-9% Styrian Golding, U.S. Fuggle, U.S. Tettnanger, Willamette
Golding (U.S.) 4-6% U.K. Golding, U.K. Progress, Whitbread Golding Variety
Green Bullet (New Zealand) 11-14% Crystal, Hallertauer Tradition, Liberty, Mt. Hood, Ultra
Hallertau Aroma (New Zealand)6.5-8.5% Perle
Hallertau Blanc (German) 9-12%
Hallertauer (U.S.) 3.5-5.5% Hallertauer Tradition, Liberty, Ultra
Hallertauer Gold (German) 6-6.5% Crystal, Mt. Hood
Hallertauer Mittelfrüh (German)3-5.5% German Tradition, Liberty, Ultra
Hallertauer Tradition (German) 3.5-5.5% Crystal, Liberty
Herald (U.K.) 11-13%
Herkules (German) 12-17%
Hersbrucker (German) 3-5.5% French Strisslespalt, Mt. Hood
Horizon 11-14% Magnum
Huell Melon (German) 7-8%
Idaho (U.S.) 12-15%
Jarrylo™ (U.S.) 15-17%
Kent Golding (U.K.) 4-5.5% U.K. Progress, U.S. Golding, Whitbread Golding Variety
Kohatu (New Zealand) 3%
Legacy (U.S.) NA
Lemondrop (U.S.) 5-7% Amarillo
Liberty 3-6% Hallertauer, Hallertauer Tradition, Mt. Hood
Lublin (Poland) 3-4.5% Czech Saaz, U.S. Saaz, U.S. Tettnanger
Magnum (German) 12-16% Northdown, Northern Brewer
Magnum (U.S.) 10-14% Northdown, Northern Brewer
Mandarina Bavaria (German) 7-10% Cascade
Marynka (Poland) 9-12%
Merkur (German) 12-15% Magnum
Millenium 12-15% Nugget
Mosaic™ 11.5-13.5% Nugget, Simcoe
Motueka (New Zealand) 6.5-7.5% Czech Saaz, U.S. Saaz
Mt. Hood 3-8% Crystal, French Strisslespalt, Hersbrucker
Mt. Rainier (U.S.) 5-8.1% Hallertauer
Nelson Sauvin (New Zealand) 12-14%
Newport 13-17% Galena, Nugget
Northdown (U.K.) 7.5-9.5%
Northern Brewer (German) 7-10% Chinook, U.S. Northern Brewer
Northern Brewer (U.S.) 6-10% Chinook, Nugget
Northwest Golding 4-5%
Nugget 11-14.5% Chinook, Columbus, Galena, U.K. Target
Olympic 11-13% Chinook
Opal (German) 5-8% Styrian Golding
Orbit (New Zealand) NA
Pacific Gem (New Zealand) 13-15% Galena
Pacific Jade (New Zealand) 12-14%
Pacifica (New Zealand) 5-6% Hallertau family
Palisade® 5.5-9.5% Perhaps Cascade
Pekko™ (U.S.) 13-16% Saaz
Perle (German) 6-8.5% Northern Brewer, U.S. Perle
Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Northern Brewer
Phoenix (U.K.) 9-13% U.K. Challenger, U.K. Kent Golding, U.K. Northdown
Pilgrim (U.K.) 9-13% U.K. Challenger, U.K. Target
Pioneer (U.K.) 8-10% U.K. Kent Golding
Polaris (German) 18-24%
Premiant (Czech) 8-12.5%
Pride of Ringwood (Australia) 7-10% Cluster, Galena
Progress (U.K.) 5-7.5% Fuggle, U.K. Kent Golding
Rakau (New Zealand) 9-11%
Riwaka (New Zealand) 4.5-6.5% Czech Saaz, possible American "C" hops
Saaz (Czech) 3-4.5% U.S. Saaz
Saaz (U.S.) 3-5% Czech Saaz
Santiam 5-7.9% German Spalt, German Spalt Select, German Tettnanger
Saphir (German) 2.5-4.5% Any noble hops
Satus 12.5-14% Galena
Select (German) 4-6% Czech Saaz, German Spalt, Tettnanger
Simcoe® 12-14%
Sladek (Czech) 5-6% Czech Saaz, U.S. Saaz, U.S. Tettnanger
Smaragd (German) 4-6%
Sorachi Ace (Japan) 13-16%
Southern Cross (New Zealand) 11-14%
Sovereign (U.K.) 5-6% U.K. Fuggle
Spalt (German) 4-5.5% German Spalt Select, U.S. Saaz, U.S. Tettnanger
Spalt Select (German) 4-6% German Spalt, U.S. Saaz, U.S. Tettnanger
Spalt Select (U.S.) 3-5% Saaz, Tettnanger
Sterling 6-9% Saaz
Strisslespalt (France) 3-5% Crystal, Hersbrucker, Mt. Hood
Styrian Aurora 7-9.5% Northern Brewer, Styrian Golding, U.S. Styrian Bobek
Styrian Bobek 3.5-7% Styrian Golding, U.K. Fuggle, U.S. Fuggle, Willamette
Styrian Celeia 3-6% Saaz, Slovenia Bobeck, Styrian Golding
Styrian Golding (Slovenia) 4.5-6% U.K. Fuggle, U.S. Fuggle, Willamette
Summer (Australia) 5.6-6.4%
Summit™ 16-18% Simcoe
Sun 12-16% Magnum
Super Alpha (New Zealand) 10-12%
Super Pride (Australia) 14% Pride of Ringwood
Target (U.K.) 9.5-12.5% Fuggle, Willamette
Taurus (German) 12-17% Magnum
Tettnanger (German) 3.5-5.5% German Spalt, German Spalt Select, Saaz, U.S. Tettnanger
Tettnanger (U.S.) 3.4-5.2% Czech Saaz, German Spalt, Santiam
Tomahawk® 15-17% Columbus
Topaz (Australia) 13.7-17.7%
Tradition (German) 5-7% Hallertauer Mittelfrüh, Hersbrucker
Ultra 2-4.1% Hallertauer Tradition, Liberty, Saaz
Vanguard 4-5.7% Hallertauer Mittelfrüh, Saaz
Vic Secret (Australia) 14-17%
Wai-iti (New Zealand) 3.40% Saaz
Waimea (New Zealand) 16-19%
Wakatu (New Zealand) NA Hallertauer Mittelfrüh, Nelson Sauvin
Warrior® 15-17% Nugget
WGV (Whitbread Golding Variety
5-7% Glacier, Styrian Golding, U.K. Kent Golding, U.K. Progress,
Willamette 3.5-6% Styrian Golding, U.S. Fuggle, U.S. Tettnanger
Yakima Cluster 6-8.5%
Zeus 13-17% Columbus
Flavor Description
Known for its bittering potential.
Floral, citrus, sharp, and piney.
Citrusy, flowery.
A high alpha acid varietal known for its disease resistance.

A dual-use, high-alpha hop. Aroma and flavor characteristics of apricot, ripe mango, orchard fruit, orange, grapefruit, pine, and
Clean bitterness, citrus, tropical fruit flavors.
spicy

Quite mild, fruity currant aroma.

Black currant, fruity, spicy.

Bittering hop with neutral aroma character.
A rich hop primarily used for bittering. Intense blackcurrant aroma.
Exhibits pleasant fruity notes-apple, pear, fruit punch.
Different than US grown Cascades with more of a spicy flavor and lemony aroma.
Similar to US Cascade, has floral, citrus grapefruit character.
Pleasant, flowery, spicy, and citrusy. Can have a grapefruit flavor.
This dual purpose variety is an offspring of Cascade and Northern Brewer. Cashmere has aroma and flavor characteristics of m
Moderate and pleasant zesty bitterness with matching floral aroma, making its use widespread in both ale and lager brewing. S
Medium with floral and citrus tones.
Mild to moderate, quite spicy.
Mild to medium-heavy, spicy, piney, and grapefruity.
Intense citrusy flavor.
Medium and quite spicy.
Pleasant, with pungent aroma.
Grapefruit, lemon, orange, and grassy notes.
Mild and pleasant, spicy and flowery.
Dual purpose hop with fruity, tropical flavors.
Dual purpose hop that displays floral and subtle spice notes. When used as a late addition or dry hop, it imparts grapefruit and
Strong but pleasant aroma.
An offspring of Apollo and German Merkur, Eureka! has aromas and characteristics of strong herbal notes, pine, mint, grapefru
A little like Golding family; spicy.
Mild, pleasant, hoppy, and robust.
Mild and pleasant, earthy and fruity.
When used as a late addition or dry hopped, it contributes a pungent flavor of passionfruit and citrus.
Medium but pleasant hoppiness, citrusy.
Dual purpose hop with a citrus earthy aroma.
Mild, extremely pleasant, and gently hoppy.
Dual purpose hop.
A dual purpose hop which has been used to replace Perle
Winey, passion fruit, grapefruit, gooseberry, pineapple character.
Very mild, pleasant, and slightly flowery, some spicy.
Known for its aromatic properties similar to Hallertauer.
Mild and pleasant.
Known for its aromatic properties. A replacement for Hallertauer Mittelfrüh.
New dual-purpose hop
bittering hop
Mild to semi-strong, pleasant, hoppy.
Spicy, floral. Low co-humulone results in clean tasting beer.
Honeydew melon and strawberry aroma.
A dual-purpose variety with flavors and aromas of tropical fruit, orange, apricot, black tea, pine, and herbs.
A high-alpha hop, the flavor imparts a mild sweetness and a tea-like spice, with flavors and aromas of banana, pear, spice, and
Gentle, fragrant, and pleasant.
Aroma hop with high essential oils and intense floral characters of pine needles and tropical fruit.
Clean grapefruit, floral, black currant notes and a spicy aroma.
This aroma hop originated from a cross between Cascade and USDA 19058 male. It features (of course) lemony, floral, earthy,
Mild and clean aroma, slightly spicy character.
Mild and typical of noble aroma types, spicy, herbal.
Known for bittering value and quality.
High alpha variety
Mandarin orangey flavor and aroma.
New hop variety with intense aroma
high-alpha, bittering hop
Mild, herbal, similar to Nugget.
Both fruity and containing grassy, floral, earthy notes.
Aroma hop that is fruity, tropical and citrusy.
Mild, pleasant, and clean, somewhat pungent and resiny.
only available in 2012
Distinctive white wine "fruitiness," gooseberry. Considered by some as "extreme," this hop is often used in specialty craft and se
Fairly pungent.
Fruity with some spiciness.
Medium-strong with some wild tones.
Medium-strong with some wild tones.
Known for aromatic properties.
Quite heavy and herbal.
Mild to medium, citrusy aroma, spicy.
German dual-purpose hop
Orbit is different each year as it uses a proprietary blend of hops specially selected out of the New Zealand “Hops with a Differe
Bittering hop with delicate blackberry and floral oak. Pleasant aroma and high bitterness level.
A "soft" bittering hop with spicy and citrus aroma qualities.
An aroma hop with some citrus and floral character
Some "American" characteristics.
A clean and pleasant variety with floral mint, herbal, citrus, thyme, cucumber, lemon, and sage characteristics. Sometimes desc
Moderately intense, good and hoppy, fruity and a little spicy.
Known for its aromatic and bittering properties, pleasant and slightly spicy.
Dual purpose hop with aromas of pine, chocolate, molasses, and floral.
Dual purpose hop with citrusy, fruity, spicy, and lemon aromas.
A mild, typical English aroma.
Minty, icy quality.
A dual purpose variety with a balanced bitterness and slightly spicy aroma
Quite pronounced, woody, earthy, herbal.
Moderately strong, good aroma.
High alpha acids and oil content (particularly myrcene) with low cohumulone, making it ideal for the “hoppy not bitter” school of
Citrusy, grapefruit aroma hop
Very mild with pleasant hoppy notes, earthy, spicy, and herbal.
Mild and pleasant, earthy and spicy.
Noble characteristics.
Mild aroma hop.
Known for its bittering and aromatic properties.
noble-type aroma
A bittering and aromatic hop.
A dual-purpose Saaz hybrid.
Fruity and floral aromas.
Bittering hop with lemony aroma
Piney, resinous bittering hop
mild flavor
Mild and pleasant, slightly spicy.
Very fine Spalter-type aroma.
Medium intensity and pleasant hoppy qualities. Medium-strong aroma with wild American tones.
Herbal, spicy, pleasant aroma, hint of floral and citrus.
Medium intensity, pleasant, hoppy.
Intense, pleasant and hoppy. Very suitable for extraction and for combination with other varieties in the brewing process.
Intense, pleasant hop aroma. Similar to Fuggle type.
Pleasant, hoppy. A high-quality aroma variety with excellent bitterness and aroma qualities.
Delicate, slightly spicy.
A hop variety formerly known as Summer Saaz that has a gentle floral aroma, slightly earthy. Expect apricot and stone fruit not
Ultra high-alpha bittering hop
High-alpha hop with intense character
Earthy, piney bittering hop.
A high alpha variety bred from Pride of Ringwood.
Pleasant English hop aroma, quite intense.
high-alpha hop
Mild and pleasant, slightly spicy, herbal.
An aromatic hop, mild and slightly spicy.
Primarily a bittering hop.
A dual purpose hop, Topaz adds a resinous, grassy flavors; however, with later additions and in higher gravity brews, light tropi
Very fine and similar to Hallertauer Mittelfrüh.
Very good to outstanding, some Saaz-like qualities. Aromatic properties similar to Hallertauer.
Aroma similar to continental European types.
An aroma hop with resinous, grassy and mild fruit flavors. Late and dry hop additions introduce appealing clean and distinct pin
Aroma hop with a startlingly citrus aroma made up of mandarin, lemon and lime zest
High alpha but also lots of oils giving fresh tangelo and citrus fruit aroma with pine needles
Wakatu features floral aromas, as well as notes of fresh lime zest, citrus oils, and has a Mittlefrüh-style sweetness.
A bittering and aromatic hop.
Quite pleasant and hoppy, moderately intense, slightly spicy.
Mild and pleasant, slightly spicy, fruity, floral, a little earthy.
Used as a kettle hop for bittering.
Aromatic and pleasant.
Name & Number Type Lab Floc. Atten.
Abbaye Belgian Ale D Lallemand Low High
Abbey Ale WLP530 L White Labs Med/High 75-80%
Abbey IV WLP540 L White Labs Medium Medium
Alt Ale BRY 144 L Siebel Inst. Medium High
Amer. Hefeweizen Ale WLP320 L White Labs Low 70-75%
American Ale 1056 L Wyeast Low/Med 73-77%
American Ale BRY 96 L Siebel Inst. Medium High
American Ale II 1272 L Wyeast Medium 72-76%
American Ale Yeast Blend WLP060 L White Labs Medium 72-80%
American Farmhouse Blend WLP670 L White Labs Medium Medium
American Lager 118 L Siebel Inst. High Medium
American Lager 2035 L Wyeast Medium 75-80%
American Lager WLP840 L White Labs Medium 75-80%
American West Coast Ale BRY-97 D Lallemand Medium Medium
American Wheat 1010 L Wyeast Low 74-78%
American Whiskey WLP065 L White Labs Medium 76-82%
Antwerp Ale WLP515 L White Labs Medium Medium
Australian Ale WLP009 L White Labs High 70-75%
Baltic Lager ECY22 L East Coast Yeast Medium Medium
Bastogne Belgian Ale Yeast WLP510 L White Labs Medium 74-80%
Bavarian Lager 2206 L Wyeast Medium 73-77%
Bavarian Weizen Ale WLP351 L White Labs Low 73-77%
Bavarian Weizen BRY 235 L Siebel Inst. High Medium
Bavarian Wheat 3638 L Wyeast Low 70-76%
Bavarian Wheat Blend 3056 L Wyeast Medium 73-77%
Bavarian Wheat Yeast D Mangrove Jack Low Medium
Bedford British Ale WLP006 L White Labs High 72-80%
Belgian Abbaye 2 ECY13 L East Coast Yeast Medium Medium
Belgian Abbaye ECY09 L East Coast Yeast Medium 74-76
Belgian Abbey 1214 L Wyeast Low/Med 74-78%
Belgian Abbey II 1762 L Wyeast Medium 73-77%
Belgian Ale WLP550 L White Labs Medium 78-85%
Belgian Ale Yeast D Mangrove Jack Medium High
Belgian Ardennes 3522 L Wyeast High 72-76%
Belgian Dark Ale 3822-PC L Wyeast Medium 74-79
Belgian Golden Ale WLP570 L White Labs Low 73-78%
Belgian Lager WLP815 L White Labs Medium Medium
Belgian Lambic Blend 3278 L Wyeast Low/Med 65-75%
Belgian Saison 3724 L Wyeast Low 76-80%
Belgian Saison I WLP565 L White Labs Medium 65-75%
Belgian Saison II WLP566 L White Labs Medium High
Belgian Saison III WLP585 L White Labs Low/Med Medium
Belgian Schelde Ale 3655-PC L Wyeast Medium 73-77%
Belgian Sour Mix WLP655 L White Labs Low/Med 70-80%
Belgian Stout 1581-PC L Wyeast Medium 70-85
Belgian Strong Ale 1388 L Wyeast Low 74-78%
Belgian Strong Ale WLP545 L White Labs Medium High
Belgian Style Ale Yeast Blend WLP575 L White Labs Medium 74-80%
Belgian Style Saison Ale Blend WLP568 L White Labs Medium 70-80%
Belgian Wheat 3942 L Wyeast Medium 72-76%
Belgian White ECY11 L East Coast Yeast Low Medium
Belgian Wit Ale WLP400 L White Labs Low/Med 74-78%
Belgian Wit II Ale WLP410 L White Labs Low/Med 70-75%
Belgian Witbier 3944 L Wyeast Medium 72-76%
Belle Saison D Lallemand Low High
Berliner Blend ECY06 L East Coast Yeast NA
Berliner Weisse Blend 3191-PC L Wyeast Low 73-77
Berliner Weisse Blend WLP630 L White Labs Medium 63-80%
Bière de Garde 3725-PC L Wyeast Low 74-79
Bohemian Lager 2124 L Wyeast Medium 73-77%
Bohemian Lager Yeast D Mangrove Jack High High
Bourbon Yeast WLP070 L White Labs Medium 75-80%
Brett Anomala ECY04 L East Coast Yeast NA
Brett bruxelensis ECY05 L East Coast Yeast NA
Brett custersianus L East Coast Yeast NA
Brett nanus L East Coast Yeast NA
Brettan. Bruxellensis 5112 L Wyeast Medium High
Brettan. Lambicus 5526 L Wyeast Medium High
Brettanomyces Bruxellensis Trois WLP644 L White Labs Low 85%
Brettanomyces bruxellensis WLP650 L White Labs Low 70-85%
Brettanomyces Claussenii WLP645 L White Labs Low 70-85%
Brettanomyces Lambicus WLP653 L White Labs Low 70-85%
Brewferm Blanche D Brewferm Low High
Brewferm Lager D Brewferm High High
Brewferm Top D Brewferm Med/High NA
British Ale 1098 L Wyeast Medium 73-75%
British Ale II 1335 L Wyeast High 73-75%
British Ale WLP005 L White Labs High 75-80%
British Ale Yeast D Mangrove Jack High High
British Cask Ale 1026-PC L Wyeast Med/High 74-77
British Mild Ale ECY18 L East Coast Yeast Low Low
Budvar Lager 2000 L Wyeast Med/High 71-75%
BugCounty ECY20 L East Coast Yeast NA
BugFarm ECY01 L East Coast Yeast NA
Burton Ale WLP023 L White Labs Medium 69-75%
Burton Union ECY17 L East Coast Yeast Medium Medium
Burton Union Yeast D Mangrove Jack High High
California Ale V WLP051 L White Labs Med/High 70-75%
California Ale WLP001 L White Labs Medium 73-80%
California Lager 2112 L Wyeast High 67-71%
Canadian/Belgian Ale 3864-PC L Wyeast Medium 75-79
CBC-1 (Cask and Bottle Conditioning) D Lallemand Low/Med NA
Coopers Pure Brewers' Yeast D Coopers High High
Cream Ale WLP80 L White Labs Medium 75-80%
Cry Havoc WLP862 L White Labs Low Low
Czech Budejovice Lager WLP802 L White Labs Medium 75-80%
Czech Pils 2278 L Wyeast Medium 70-74%
Danish Lager 2042 L Wyeast Low 73-77%
Denny's Favorite 50 Ale 1450 L Wyeast Low 74-76
Dry English ale WLP007 L White Labs High 70-80%
Dusseldorf Alt WLP036 L White Labs Medium 65-72%
East Coast Ale WLP008 L White Labs Low/Med 70-75%
East Midlands Ale WLP039 L White Labs Med/High Medium
Edinburgh Ale WLP028 L White Labs Medium 70-75%
English Ale Blend WLP085 L White Labs Med/High 69-76%
English Ale BRY 264 L Siebel Inst. Medium High
English Ale WLP002 L White Labs Very High 63-70%
English Special Bitter 1768-PC L Wyeast High 68-72
Essex Ale Yeast WLP022 L White Labs Med/High 71-76%
European Ale WLP011 L White Labs Medium 65-70%
European Lager 2247-PC L Wyeast Low 73-77
Farmhouse Ale 3726 L Wyeast Medium 74-79
Farmhouse Brett ECY03 L East Coast Yeast NA
Flanders Golden Ale 3739-PC L Wyeast Low/Med 74-78
Flemish Ale Blend WLP665 L White Labs Low/Med High
Flemish Ale ECY02 L East Coast Yeast NA
Forbidden Fruit Yeast 3463 L Wyeast Low 73-77%
French Ale WLP072 L White Labs Med/High Low
French Saison 3711 L Wyeast Low 77-83
German Ale 1007 L Wyeast Low 73-77%
German Ale/Kölsch WLP029 L White Labs Medium 72-78%
German Bock Lager Yeast WLP833 L White Labs Medium 70-76%
German Lager WLP830 L White Labs Medium 74-79%
German Wheat 3333 L Wyeast High 73-77%
Hefeweizen Ale WLP300 L White Labs Low/Med 72-76%
Hefeweizen IV Ale WLP380 L White Labs Low 73-80%
Hella Bock Lager 2487-PC L Wyeast Medium 70-74
Irish Ale 1084 L Wyeast Medium 71-75%
Irish Ale WLP004 L White Labs Med/High 69-74%
Kellerbier ECY28 L East Coast Yeast High
Kölsch 2565 L Wyeast Low 73-77%
Kolsch Yeast II 2575-PC L Wyeast Low 73-77
Kölschbier ECY21 L East Coast Yeast High Medium
Lactobacillus 5335 L Wyeast NA
Leuven Pale Ale 3538-PC L Wyeast Low 70-76
London Ale 1028 L Wyeast Low/Med 73-77%
London Ale III 1318 L Wyeast High 71-75%
London Ale WLP013 L White Labs Medium 67-75%
London ESB Ale 1968 L Wyeast High 67-71%
Lucky #7 L Real Brewers Yeast High 70-80%
Manchester Ale WLP038 L White Labs Med/High Medium
Mexican Lager Yeast WLP940 L White Labs Medium 70-78%
Munich (German Wheat Beer) D Lallemand Very Low Medium
Munich Festbier ECY15 L East Coast Yeast Medium Medium
Munich Helles WLP860 L White Labs Medium Medium
Munich Lager 2308 L Wyeast Medium 70-74%
Munich Lager II 2352-PC L Wyeast Medium 72-74
Muntons Premium Gold D Muntons High High
Muntons Standard Yeast D Muntons High High
Neutral Grain WLP078 L White Labs Medium 77-84%
Newcastle Dark Ale Yeast D Mangrove Jack Medium Medium
North American Lager 2272-PC L Wyeast High 70-76
North European Lager BRY 203 L Siebel Inst. Low High
Northeast Ale ECY29 L East Coast Yeast High High
Northwest Ale 1332 L Wyeast High 67-71%
Nottingham D Lallemand High High
Octoberfest Lager Blend 2633 L Wyeast Low/Med 73-77%
Oktoberfest/Märzen WLP820 L White Labs Medium 65-73%
Old Bavarian Lager Yeast WLP920 L White Labs Medium 66-73%
Old Newark Ale ECY10 L East Coast Yeast High Low
Old Newark Beer ECY12 L East Coast Yeast Medium Medium
Old Sonoma Ale WLP076 L White Labs Medium Medium
Oud Brune ECY23 L East Coast Yeast Medium
Pacific Ale WLP041 L White Labs High 65-70%
Pediococcus Cerivisiae 5733 L Wyeast NA
Pilsen Lager 2007 L Wyeast Medium 71-75%
Pilsner Lager WLP800 L White Labs Med/High 72-77%
Rasenmäher Lager 2252-PC L Wyeast Low Medium
Ringwood Ale 1187 L Wyeast High 68-72%
Rocky Mountain Lager 2105-PC L Wyeast Med/High 70-74
Roeselare Ale Blend 3763 L Wyeast Varies 80-80

SafAle BE-134 D Fermentis

SafAle BE-256 D Fermentis

SafAle F-2 D Fermentis

SafAle K-97 D Fermentis

SafAle S-04 D Fermentis

SafAle S-33 D Fermentis

SafAle T-58 D Fermentis

SafAle US-05 D Fermentis Medium High

Safbrew WB-06 D Fermentis High High

SafLager S-189 D Fermentis

SafLager S-23 D Fermentis Med/High 80%
SafLager W-34/70 D Fermentis High High
Saison Brasserie ECY08 L East Coast Yeast Medium Medium
Saison Single ECY14 L East Coast Yeast Medium Medium
San Diego Super Yeast WLP090 L White Labs Med/High High
San Francisco Lager WLP810 L White Labs High 65-70%
Scotch Whiskey WLP045 L White Labs Medium 75-80%
Scottish Ale 1728 L Wyeast High 69-73%
Scottish Heavy ECY07 L East Coast Yeast Medium 77-80
Session Ale ECY27 L East Coast Yeast
So. German Lager WLP838 L White Labs Med/High 68-76%
Staro Prague Lager 2782-PC L Wyeast Medium 70-74
Super High Gravity WLP099 L White Labs Medium >80%
Tennessee WLP050 L White Labs Medium 75-80%
Thames Valley Ale 1275 L Wyeast Medium 72-76%
Thames Valley Ale II 1882-PC L Wyeast High 72-78
The Monk D Real Brewers Yeast Medium 75-80%
The One D Real Brewers Yeast High 70-80%
Trappist Ale BRY 204 L Siebel Inst. Medium High
Trappist Ale WLP500 L White Labs Low/Med 75-80%
Trappist High Gravity 3787 L Wyeast Medium 74-78%
Trappist Style Blend 3789-PC L Wyeast Medium 75-80
Urquell Lager 2001 L Wyeast Med/High 72-76%
US West Coast Yeast D Mangrove Jack High High
Weihenstephan Weizen 3068 L Wyeast Low 73-77%
West Yorkshire Ale 1469 L Wyeast High 67-71
Whitbread Ale 1099 L Wyeast High 68-72%
Whitbread Ale WLP017 L White Labs High 67-73%
Windsor (British Ale) D Lallemand Low Medium
Workhorse Beer Yeast D Mangrove Jack Medium High
Ye Olde English D Real Brewers Yeast Medium 65-75%
Yorkshire Square WLP037 L White Labs High Low
Zurich Lager Yeast WLP885 L White Labs Medium 70-80%
Avg Atten Temp.
63-77°
77.5% 66-72°
78.0% 66-72°
59-68°
72.5% 65-69°
75.0% 60-72°
64-72°
74.0% 60-72°
75.0% 68-72°
78.5% 68-72°
68-72°
77.5% 48-58°
77.5% 50-55°
63°
76.0% 58-74°
79.0% 75-82°
76.5% 67-70°
72.5% 65-70°
75-78°
77.0% 66-72°
75.0% 46-58°
75.0% 66-70°
50-57°
73.0% 64-75°
75.0% 64-74°
59-86°
75.0% 65-70°
75.0% 66-72°
75.0% 66-72°
76.0% 68-78°
75.0% 65-75°
81.5% 68-78°
79-90°
74.0% 65-85°
76.5% 65-80°
75.5% 68-75°
75.0% 50-55°
70.0% 63-75°
78.0% 70-95°
70.0% 68-75°
81.5% 68-78°
68-75°
75.0% 62-74°
75.0% 80-85°
77.5% 65-75°
76.0% 64-80°
81.5% 66-72°
77.0% 68-75°
75.0% 70-80°
74.0% 64-74°
76.0% 72-75°
76.0% 67-74°
72.5% 67-74°
74.0% 60-75°
63°
70-74°
75.0% 68-72°
71.5% 68-72°
76.5% 70-84°
75.0% 45-68°
50-59°
77.5% 72-77°
NA
NA
60-74°
NA
60-75°
60-75°
85.0% 70-85°
77.5% 85°
77.5% 85°
77.5% 85°
64-73°
50-59°
64-77°
74.0% 64-72°
74.0% 63-75°
77.5% 68-75°
57-72°
75.5% 63-72°
60-68°
73.0% 48-56°
NA
60-74°
72.0% 68-73°
74.0% 64-69°
62-74°
72.5% 66-70°
76.5% 68-73°
69.0% 58-68°
77.0% 65-80°
59-77°
68-80°
77.5% 65-70°
68.0% 55-58°
77.5% 50-55°
72.0% 50-58°
75.0% 46-56°
75.0% 60-70°
75.0% 65-70°
68.5% 65-69°
72.5% 68-73°
77.5% 66-70°
72.5% 65-70°
72.5% 68-72°
 59-68°
66.5% 65-68°
70.0% 64-72°
73.5% 66-70°
67.5% 65-70°
75.0% 46-56°
76.5% 70-84°
NA
76.0% 64-80°
68-80°
60-74°
75.0% 63-76°
63-73°
80.0% 65-77°
75.0% 55-68°
75.0% 65-69°
73.0% 48-55°
76.5% 50-55°
75.0% 63-75°
74.0% 68-72°
76.5% 66-70°
72.0% 48-56°
73.0% 62-72°
71.5% 65-68°
75.0% 46-54°
75.0% 56-70°
75.0% 55-70°
76.5% 58-66°
60-95°
73.0% 64-75°
75.0% 60-72°
73.0% 64-74°
71.0% 66-71°
69.0% 64-72°
75.0% 68-75°
72.0% 65-70°
74.0% 50-55°
70.0% 63°
46-54°
70.0% 48-52°
72.0% 48-56°
73.0% 52-62°
57-77°
57-77°
80.5% 76-85°
64-72°
73.0% 52-58°
68-72°
65-70°
69.0% 65-75°
75.0% 57-70°
75.0% 48-58°
69.0% 52-58°
69.0% 50-55°
76.0% 60-68°
58-68°
66-70°
68-74°
67.5% 65-68°
60-95°
73.0% 48-56°
74.5% 50-55°
48-68°
70.0% 64-74°
72.0% 48-56°
80.0% 65-85°

90.0% 64.4-82.4

82.0% 59-68°

59-77°

81.0% 59-68°

79.0% 59-68°

75.0% 59-68°

75.0% 59-68°

81.0% 64-82°
86.0% 64-75°

84.0% 53.6-59°
80.0% 48-59°
83.0% 54-59°
80.0% 75-85°
77.0% 75-82°
75.0% 65-68°
67.5% 58-65°
77.5% 72-77°
71.0% 55-75°
78.5% 60-68°
75.0% 62-68°
72.0% 50-55°
72.0% 50-58°
82.0% 65-69°
77.5% 75-79°
74.0% 62-72°
75.0% 60-70°
77.5% 66-72°
75.0% 68-75°
 64-72°
77.5% 65-72°
76.0% 64-78°
77.5% 68-85°
74.0% 48-56°
59-74°
75.0% 64-75°
69.0% 64-72°
70.0% 64-74°
70.0% 66-70°
75.0% 64-70°
59-68°
70.0% 65-70°
70.0% 65-70°
75.0% 50-55°
Description
Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers
Produces fruitiness and plum characteristics.
Authentic Trappist style yeast. Available Jul-Aug.
Full flavored, but clean tasting with estery flavor.
Produces a slight amount of banana and clove notes.
Well balanced. Ferments dry, finishes soft.
Clean ale strain
Slightly nutty, soft, clean and tart finish.
Blend celebrates the strengths of California ale strains.
Consists of a traditional farmhouse strain and Brettanomyces.
Produces slightly fruity beer, some residual sugar.
Bold, complex and aromatic; slight diacetyl.
Dry and clean with a very slight apple fruitiness.
Very clean ale flavor.
Produces a dry, slightly tart, crisp beer.
Produces low ester profile and moderate fussel oils. Used in high-gravity beers.
Clean, almost lager-like with biscuity ale aroma. Available Nov-Dec.
For a clean, malty and bready beer.
Full malt flavor and clean finish.
A high gravity, Trappist style ale yeast.
Produces rich, malty, full-bodied beers.
Moderately high, spicy phenolic overtones of cloves.
A very estery beer with mild clove-like spiciness.
Balance banana esters w/ apple and plum esters.
Produces mildly estery and phenolic wheat beers.
Lots of classic banana and clove esters, balanced with clove and cinnamon-like phenolic aromas.
Good choice for most English style ales.
Traditional Belgian yeast with a complex, dry, fruity malt profile. Well balanced of spice and bubble-gum. Rated highly in sensor
This yeast produces classic Belgian-style ales - robust, estery with a large note of clove and plum fruit. Rated highly in sensory
Abbey-style, top-fermenting yeast for high gravity.
Slightly fruity with a dry finish.
Phenolic and spicy flavours dominate the profile.
Spicy and peppery characteristics.
Mild fruitiness with complex spicy character.
This unique Belgian ale yeast is a high acid producer with balanced ester and phenol production allowing a good expression of
A combination of fruitiness and phenolic flavors.
Clean, crisp with low sulfur production. Available Jan-Feb.
Rich, earthy aroma and acidic finish.
Very tart and dry with spicy and bubblegum aromatics
Produces earthy, spicy, and peppery notes.
Fruity ester production, moderately phenolic.
High fruit ester, slight tartness. Available Jul-Aug.
From the East Flanders - Antwerpen region of Belgium, this unique top-fermenting yeast produces complex, classic Belgian aro
Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pedioccus.
A very versatile ale strain from Belgium. Excellent for Belgian stouts and Belgian specialty ales. Ferments to dryness and produ
Fruity nose and palate, dry, tart finish.
Moderate levels of ester and spicy phenolic character.
Blend of Trappist yeast and Belgian ale yeast
Complex, fruity aromas and flavors.
Apple and plum like nose with dry finish.
Isolated from the Hainaut region, this pure yeast will produce flavors reminiscent of witbiers. Hazy, low flocculation.
Slightly phenolic and tart.
Spicier, sweeter, and less phenolic than WLP400.
Alcohol tolerant, with tart, slight phenolic profile.
Aroma is fruity, spicy and peppery due to ester and phenol production.
For lactic sourness. Contains a Kölsch ale yeast and two Lactobacillus strains.
This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces m
Creates a subtle tart drinkable beer.
Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slig
Ferments clean and malty.
Earthy spiciness of both noble hops and Pilsner malt will be enhanced and supported by moderate to full body.
Produces a caramel malty character with balanced ester profile. Used in high-gravity beers.
Very estery with some light funk and acidity.
Quite funky with barnyard notes accompanied by esters.
Displays an ester profile of mango and peach esters with limited to no barnyard funk.
Reveals a spicy saison-like profile with none to low esters.
Produces classic lambic characteristics.
Pie cherry-like flavor and sourness.
Produces a slightly tart beer with delicate characteristics of mango and pineapple.
Classic strain used in secondary for Belgian styles.
Low intensity Brett character. More aroma than flavor.
High Brett character. Horsey, Smokey and spicy flavors.
Ferments clean with little or no sulphur.
Develops Witbeer aromas like banana and clove.
Universal top-fermenting beer yeast.
Ferments dry and crisp, slightly tart and fruity.
Malty flavor, crisp finish, clean, fairly dry.
English strain that produces malty beers.
Earthy, nutty, orange peel and mild spice.
A great yeast choice for any cask-conditioned British Ale and one that is especially well suited for hoppy bitters, IPAs and Austr
Limited availability. Complex, woody ester profile. Leaves a malt profile with a slight sweetness.
Malty nose with subtle fruit. Finishes dry and crisp.
Availability: Nov-Dec. Contains the largest mix organisms for Lambic-style brewing.
A large complex blend of cultures to emulate sour beers.
Subtle fruity flavors: apple, clover honey and pear.
Produces a bold, citrusy character which accentuates mineral and hop flavors. Well suited for classic English pale ales and ESB
Some pear esters, possibly strawberry or kiwi-like aromas.
Produces a fruity, full-bodied beer.
Clean flavors accentuate hops; very versatile.
Produces malty, brilliantly clear beers.
This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complem
Valued for its refermentation ability.
Clean, round flavor profile.
A blend of ale and lager strains that creates a clean, crisp, light American lager style.
Can ferment at ale and lager temperatures, allowing for a variety of beer styles.
Produces dry and crisp lagers, with low diacetyl.
Dry but malty finish.
Rich Dortmund style with crisp, dry finish.
This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denn
Good for high gravity ales with no residuals.
Produces clean, slightly sweet alt beers.
Very clean and low esters.
Available Sept-Oct. Medium to low fusel fruit and alcohol production.
Malty, strong Scottish ales.
Moderate fruitiness and mineral-like.
Clean ale with slightly nutty and estery character.
Very clear with some residual sweetness.
A great yeast for malt-predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild m
Drier finish than many British ale yeasts
Low ester production, giving a clean profile.
This strain exhibits a very clean and dry flavor profile often found in aggressively-hopped lagers. Produces mild aromatics and s
This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strai
Limited availability. Produces a fruity and funky profile with some acidity.
This well-balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finish
Creates a complex, dark stone fruit characteristic.
Dry, sour, leathery and notes of cherry stone.
Phenolic profile, subdued fruitiness.
Clean strain that complements malt flavor. Available May-June.
A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aroma
Ferments dry and crisp with a mild flavor.
A super-clean, lager-like ale.
Produces well balanced beers of malt and hop character.
Malty and clean; great for all German lagers.
Sharp, tart crispness, fruity, sherry-like palate.
Produces banana and clove nose.
Crisp, large clove and phenolic aroma and flavor.
Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great m
Slight residual diacetyl and fruitiness.
Light fruitiness and slight dry crispness.
This yeast exhibits a clean, crisp lager in the traditional northern German character. Use in German pilsners including Kellerbie
Malty with a subdued fruitiness and a crisp finish.
This authentic Kӧlsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft m
Produces a clean lager-like profile at ale fermentation temperatures. Smooth mineral and malt flavors come through with a clea
Lactic acid bacteria.
A complex alternative to the standard German wheat strain profile of 3068 Weihenstephan Weizen. This strain produces apple,
Bold and crisp with a rich mineral profile.
Very light and fruity, with a soft, balanced palate.
Dry malty ale yeast for pales, bitters and stouts.
Rich, malty character with balanced fruitiness.
Southern California ale yeast that ferments higher gravity worts up to 10% ABV.
Clean, dry finish with low esters.
Produces clean lager beer, with a crisp finish.
Estery to both palate and nose with typical banana notes.
Recommended for German lagers
Clean and strong fermenter. Available Mar-Apr.
Very smooth, well-rounded and full-bodied.
Seasonal Availability. Low diacetyl and low sulfur aroma. Great for malt-driven lagers.
Clean balanced ale yeast for 100% malt recipies.
Clean well balanced ale yeast.
Clean, fast fermentation used in high-gravity beers.
Aromas reminiscent of rich, dark fruit.
Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Mildly malty profile, medium ester p
Well-balanced beer, fewer sulfur compounds.
A unique ale yeast with an abundance of citrusy esters accentuating American style hops.
Malty, mildly fruity, good depth and complexity.
Neutral for an ale yeast; fruity estery aromas.
Plenty of malt character and mouth feel. Low in sulfer.
Produces a very malty, bock-like style.
Finishes malty with a slight ester profile. Use in beers such as Octoberfest, Bock, and dark lagers.
Sourced from a defunct east coast brewery, this pure strain was identified as their "ale-pitching yeast" with likely British heritage
Identified as S. cerevisae, hence it is not a true lager strain, but should ferment at lager temperatures.
Neutral and versatile. Available May-June
For those who prefer sourness without the presence of Brett.
A popular ale yeast from the Pacific Northwest.
Lactic acid bacteria.
Smooth malty palate; ferments dry and crisp.
Somewhat dry with a malty finish.
Seasonal Availability. Produces clean lagers at low temp. fermentations, but also yields slight ester at higher temps.
A malty, complex profile that clears well.
Perfect for that “Banquet Style” beer, this lager strain, born high in the Colorado Rockies, ferments well at cooler temperatures
Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 m
This typical yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation.
aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers.
Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol conte
It ferments very fast and reveals subtle and well-balanced aromas.
SafAle F-2 has been selected specifically for secondary fermentation in bottle and in cask. This yeast assimilates very little mal
assimi-lates basic sugars (glucose, fructose, saccharose, maltose) and is caracterized by a neutral aroma profile respecting the
character.
German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and ca
Belgian type wheat beers.
English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentatio
improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones
fermentation in cylindo-conical tanks
General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Par
recom-mended for specialty ales and trappist type beers. Yeast with a medium sedimentation: forms no clumps but a powdery
resuspended in the beer.
Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a medium sedimentation: fo
clumps but a powdery haze when resuspended in the beer.
American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head
presents a very good ability to stay in suspension during fermentation.
Produces subtle estery and phenol flavor notes typical of wheat beers.
Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral flavor b
high drinkability.
Produces a fruit esterness in lagers.
Good balance of floral and fruity aromas, clean flavor.
A combination of several saison yeast strains for both fruity and spicy characteristics accompanied with dryness.
This strain leaves a smooth, full farmhouse character with mild esters reminiscent of apple pie spice.
Versatile, super-fast, super-clean strain.
For "California Common" type beer.
Used for scotch whiskey production from the early 1950s. Used in high-gravity beers.
Suited for Scottish-style ales, high-gravity ales.
Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including ol
Soft, yeasty, fruity nose with complex esters of ripe fruit, apricots, and rose petals. Unique for bitters and Scottish shilling ales, a
A malty finish and balanced aroma.
This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward
High gravity yeast, ferments up to 25% alcohol.
Creates rich, smooth flavors. Used in high-gravity beers.
Clean, light malt character with low esters.
This strain was originally sourced from a now defunct brewery on the banks of the River Thames outside of Oxford, England. T
Ferments tripels and high-gravity ales to 15% ABV.
California ale yeast great for West Coast-style pale ales and IPAs.
Dry estery flavor with a light clove-like spiciness.
Distinctive fruitiness and plum characteristics.
Ferments dry, rich ester profile and malty palate.
A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in B
Mild fruit and floral aroma. Very dry with mouth feel.
Very neutral strain. Citrus and pine hops will be enhanced.
A unique, rich and spicy weizen character.
This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expe
Mildly malty and slightly fruity.
Brittish style, slightly fruity with a hint of sulfur.
Full-bodied, fruity English ale.
Neutral and clean aroma suitable for all styles. Imitates lager characteristics.
Smooth and creamy for English
Availability: Nov-Dec. Toasty with malt-driven esters.
Swiss style lager yeast with minimal sulfer and diacetyl production.
a Monk" for complexity and low production of higher alcohols. Very strong fermenter - 12 % alcohol tolerance.
Monk" for complexity and low production of higher alcohols.

g flavors of darker malts and sugars. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish.

with premium quality pale and crystal malts. Well-rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.

ithout significant phenolic or spicy characteristics.

ique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expec

sluggishness.

profile, and finishes crisp and slightly tart. Low to moderate fruit ester producer that clears well without filtration.

phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.

duces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent.

sic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish.

-PC is a robust and versatile strain that performs nicely in a broad range of Belgian styles.

citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouth

e still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the

ctable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.
a in the finish.

on to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manip
n and English ales with light fruity esters, high flocculation and a compact sedimentation. Robust and reliable.

ish. Will work well for all North American lagers, light pilsners and adjunct beers. Mild malty profile, medium ester profile, well balanced.
r profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus

t from additional hop bittering. A fantastic strain for producing classic Bohemian lagers.

dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not
s and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.

uit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtra
mplex finish.

d malty profile and mouthfeel.

When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid productio

under-attenuated.
nexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

re rise for a diacetyl rest at the end of primary fermentation.

ics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, an
ester profile, well balanced.
myces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brew

ent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
ducing bright beer without filtration
to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts co
increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasin
f these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the propor

n is complete.
cs. Use this blend with worts containing extremely low hopping rates.
banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will diss
esult in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative natu
mmonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of
e to the super-attenuative nature of the mixed cultures.
on for an extended amount of time following attenuation. This is true top-cropping yeast and requires fermenter headspace of 33%.
ter headspace of 33%.
1. Standard American Beer 2. International Lager 3. Czech Lager
1A. American Light Lager 2A. International Pale Lager 3A. Czech Pale Lager
1B. American Lager 2B. International Amber Lager 3B. Czech Premium Pale Lager
1C. Cream Ale 2C. International Dark Lager 3C. Czech Amber Lager
1D. American Wheat Beer 3D. Czech Dark Lager

Based on BJCP 2015 Beer Style Guidelines

4. Pale Malty European Lager 5. Pale Bitter European Beer 6. Amber Malty European Lager
4A. Munich Helles 5A. German Leichtbier 6A. Märzen
4B. Festbier 5B. Kölsch 6B. Rauchbier
4C. Helles Bock 5C. German Helles Exportbier 6C. Dunkles Bock
5D. German Pils
7. Amber Bitter European Beer 8. Dark European Lager 9. Strong European Beer
7A. Vienna Lager 8A. Munich Dunkel 9A. Doppelbock
7B. Altbier 8B. Schwarzbier 9B. Eisbock
7C. Kellerbier 9C. Baltic Porter
7C. Kellerbier: Pale Kellerbier
7C. Kellerbier: Amber Kellerbier
10. German Wheat Beer 11. British Bitter 12. Pale Commonwealth Beer
10A. Weissbier 11A. Ordinary Bitter 12A. British Golden Ale
10B. Dunkles Weissbier 11B. Best Bitter 12B. Australian Sparkling Ale
10C. Weizenbock 11C. Strong Bitter 12C. English IPA
13. Brown British Beer 14. Scottish Ale 15. Irish Beer 16. Dark British Beer
13A. Dark Mild 14A. Scottish Light 15A. Irish Red Ale 16A. Sweet Stout
13B. British Brown Ale 14B. Scottish Heavy 15B. Irish Stout 16B. Oatmeal Stout
13C. English Porter 14C. Scottish Export 15C. Irish Extra Stout 16C. Tropical Stout
16D. Foreign Extra Stout
17. Strong British Ale 18. Pale American Ale 19. Amber and Brown American Beer
17A. British Strong Ale 18A. Blonde Ale 19A. American Amber Ale
17B. Old Ale 18B. American Pale Ale 19B. California Common
17C. Wee Heavy 19C. American Brown Ale
17D. English Barleywine
20. American Porter and Stout 21. IPA 22. Strong American Ale
20A. American Porter 21A. American IPA 22A. Double IPA
20B. American Stout 21B. Specialty IPA 22B. American Strong Ale
20C. Imperial Stout 21B. Specialty IPA: Belgian IPA 22C. American Barleywine
21B. Specialty IPA: Black IPA 22D. Wheatwine
21B. Specialty IPA: Brown IPA
21B. Specialty IPA: Red IPA
21B. Specialty IPA: Rye IPA
21B. Specialty IPA: White IPA
23. European Sour Ale 24. Belgian Ale 25. Strong Belgian Ale
23A. Berliner Weisse 24A. Witbier 25A. Belgian Blond Ale
23B. Flanders Red Ale 24B. Belgian Pale Ale 25B. Saison
23C. Oud Bruin 24C. Bière de Garde 25C. Belgian Golden Strong Ale
23D. Lambic
23E. Gueuze
23F. Fruit Lambic
26. Trappist Ale 27. Historical Beer 28. American Wild Ale
26A. Trappist Single Gose 28A. Brett Beer
26B. Belgian Dubbel Kentucky Common 28B. Mixed-Fermentation Sour Beer
26C. Belgian Tripel Lichtenhainer 28C. Wild Specialty Beer
26D. Belgian Dark Strong Ale London Brown Ale
Piwo Grodziskie
Pre-Prohibition Lager
Roggenbier
Sahti
29. Fruit Beer 30. Spiced Beer 31. Alternative Fermentables B
29A. Fruit Beer 30A. Spice, Herb, or Vegetable Beer 31A. Alternative Grain Beer
29B. Fruit and Spice Beer 30B. Autumn Seasonal Beer 31B. Alternative Sugar Beer
29C. Specialty Fruit Beer 30C. Winter Seasonal Beer
32. Smoked Beer 33. Wood Beer 34. Specialty Beer
32A. Classic Style Smoked Beer 33A. Wood-Aged Beer 34A. Clone Beer
32B. Specialty Smoked Beer 33B. Specialty Wood-Aged Beer 34B. Mixed-Style Beer
34C. Experimental Beer
 Required Priming Sugar (Method #1)1 Saturation Volume Typical Carbonation Levels
Saturation Vol. of CO2 = 0.88 LCO2 / Lbeer Temp CO2 Vol. of Vol. of
CO2 g/L
Preferred Vol. of CO2 = 2.45 LCO2 / Lbeer ºC ºF g/L CO2 (L) Beer Style CO2
5.88 g / Lbeer 0 32.0 3.34 1.70 British-style ales 2.7 - 3.9 1.5 - 2.2
Pure Glucose 0.79 oz / gal 2 35.6 3.14 1.60 Porter, stout 3.3 - 4.5 1.7 - 2.3
3.93 oz / 5-gal batch 4 39.2 2.95 1.50 Belgian ales 3.7 - 4.7 1.9 - 2.4

Dextrose Monohydrate 6.76 g / Lbeer 6 42.8 2.75 1.40 European lagers 4.3 - 5.3 2.4 - 2.6
(Corn Sugar) 0.90 oz / gal 8 46.4 2.55 1.30 American ales 4.7 - 5.3 2.2 - 3.0
4.51 oz / 5-gal batch 10 50.0 2.36 1.20 American lagers 2.5 - 2.8
7.64 g / Lbeer 12 53.6 2.20 1.12 Lambic 4.7 - 5.3 2.4 - 2.8
Dry Malt Extract3 1.02 oz / gal 14 57.2 2.06 1.05 Fruit Lambic 5.9 - 8.8 3.0 - 4.5
5.10 oz / 5-gal batch 16 60.8 1.94 0.99 German Wheat 6.5 - 8.8 2.8 - 5.1
8.23 g / Lbeer 18 64.4 1.83 0.93
Liquid Malt Extract3 1.10 oz / gal 20 68.0 1.73 0.88
5.50 oz / 5-gal batch 22 71.6 1.63 0.83

Priming Sugar (Method #2)2

Saturation CO2 = 1.73 gCO2 / Lbeer
Preferred CO2 = 4.70 gCO2 / Lbeer
6.42 g / Lbeer
Pure Glucose 0.86 oz / gal
4.28 oz / 5-gal batch
7.38 g / Lbeer
Dextrose Monohydrate 0.99 oz / gal
4.93 oz / 5-gal batch
8.34 g / Lbeer
Dry Malt Extract3 1.11 oz / gal
5.57 oz / 5-gal batch
8.98 g / Lbeer
Liquid Malt Extract3 1.20 oz / gal
6.00 oz / 5-gal batch

1
HOMEBREW DIGEST #1796 (hbd.org/archive/1796.html)
2
Technical Guide to Bulk Priming (oz.craftbrewer.org/Library/Methods/BulkPriming/TechnicalGuide.shtml)
3
A Primer on Priming (www.brewery.org/library/YPrimerMH.html)
 All-Grain to Extract Conversion
Pale Malt (lb) LME (lb) DME (lb) lb to kg 0.45359237000000
8.73 = 7.09 6.00 kg to lb 2.20462262185000
Wheat Malt (lb) LWE (lb) DWE (lb) L to Qt
1.05668820497000
7.57 = 7.09 6.00 qt to L 0.94635295000000
qt/lb to L/kg 2.08635112182332
Extract to All-Grain Conversion F to C 154.0 67.78
LME (lb) Pale Malt (lb) oz to grams 28.34952000000000
6 = 7.38 L to gallons 0.26417205124200
ceof th exp water
DME (lb) Pale Malt (lb)
1/C (20-100C) 0.00045100000000
ceof th exp water
6 = 8.73
1/F 0.00776622000000
LWE (lb) Pale Malt (lb)
6 = 6.40
DWE (lb) Pale Malt (lb)
6 = 7.57

LME - Liquid Malt Extract

DME - Dry Malt Extract
LWE - Liquid Wheat Extract
DWE - Dry Wheat Extract
 Constants & Variables
C= 12.0107 amu
O= 15.9994 amu
H= 1.00794 amu

Avogadro's # 6.022E+23
R= 0.0820578 L•atm•K-1•mol-1
T= 293.15 ºK
P= 1 atm

Alcohol & CO2 production

glucose ethanol carbon dioxide

C6H12O6 → 2(CH3CH2OH) 2(CO2)
180.15588 → 92.13688 + 88.019 amu