NT 2016 002 v1 60

4/13/2017
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4/20/2017
4/25/2017
4/29/2017
7/15/2017
9/5/2017
11/9/2017
3/30/2018
How To Use This Recipe Calculator Template
1. Watch Recipe Calculator Tutorial and related What's New videos on my YouTube Channel
Brewing Recipe Template Playlist
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 co
predicted, AAU columns, expected and actual attenuation, expected ABV, improved descriptions of some parameters and other
improved readability, and added a refractometer section. Updated for Office 2010. (some functions do not work on Office 2007 o
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.
2.1 - Adjusted calcs for splitting sparge steps. Update yeast fermentation range to display current temperature units, fixed lallem
yeast temp ranges. Added manual input for grain absorption ration. Rearranged Brewhouse Setup & Calcs tab. Adjusted Brix F
per www.seanterrill.com and added an adjustable Wort Correction Factor to the brewhouse set up tab. Corrected error in Strike
Temp calc for Metric units.
2.2 - Added SRM calculation to estimate color.
- Updated Grain List and recalculated PPGs with corrected values from malt analysis sheets. (Apparently the grain list that I cop
somewhere online had incorrect or very generic PPG values for many grains. Using the formula at the previous link and using
analysis sheets from the malter's websites, I have updated the PPG values for the grains. They should now be more accurate.
NOTE: This may change your calculated extract efficiency from previous batches, so beware and be careful. Mine chan
from 72% to 80% which makes me feel a whole lot better about my process.
- Added keg carbonation section to Recipe Sheet.Renamed 'Priming' tab to 'Carbonation' tab to account for forced carbonation.
- Added new grains/malts.
- Added new Malt Sheet PPG Calcs Tab to help determine PG from malt analysis sheets.
2.2.1 - Fixed value in Hops tab for U calc when determining U from a row tagged as 'FWH'. No effect if on the first row where it
- Added 2-row Brewer's malt (Rahr) on Grain & Sugar List
- Added sucrose formula to Common Variables tab
- Added secondary US Gallon fields.
- Reformated Brewhouse Setup & Calcs to be more in order of actual brew day steps. Added Total Water Req'd calculation.
- Added Imperial yeast strains.
- Added Rahr 6-row malt.
- Added Hop Stand and 2 min as options on Hop Calcs tab. NOTE: No IBUs for Hop Stands are calculated; only the boil additio
to add hop stand IBU calcs in a future update.
- Added rice hulls to grain list.
2.2.2 - Fixed missing selection of first 5 rows in Grain List.
- Estimated Weyermann Acidulated Malt extract value from other acidulated malt value due to lack of information from Weyerma
393409773.xlsx
Category: 18. Pale American Ale Brewer: BEER-N-BBQ by Larry Support my work by donating on PayPal:
Style: 18B. American Pale Ale Brew Date: 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 Malt, 2-row (Briess) 11.00 77.7% Citra® (U.S.) Pellet 13.0 1.00 13.0 FWH
Vienna Malt: Goldpils® Vienna Malt (Briess) 1.00 7.1% Citra® (U.S.) Pellet 13.0 1.00 13.0 15
Caramel Malt: Caramel Malt 20L (Briess) 0.63 4.4% Citra® (U.S.) Pellet 13.0 1.00 13.0 5
Melanoidin Malt: Melanoidin Malt (Weyermann) 0.50 3.5% Citra® (U.S.) Pellet 13.0 1.00 13.0 1
Munich Malt: Bonlander® Munich Malt 10L (Briess) 0.50 3.5% Citra® (U.S.) Pellet 13.0 1.00 13.0 Dry Hop
Dextrin Malt: Carapils® (Briess) 0.53 3.7%
Mash Variables & Steps Yeast Information

Variable/Step Value Actual Units Strain Brand Atten Temp °F
Ambient Grain Temp 66.0 °F London ESB Ale 1968 Wyeast 69% 64 - 72
Desired Mash Temp 154.0 °F Other Ingredients/Additions Amount Time
Water/Grist Ratio 1.5 qt/lb Yeast Starter 750 mL NA
Strike Water to Add 21.2 qt Whirfloc Tablet 1 15 min
Strike Water Temp 165.7 °F
# of Steps Required 2
Add for 1st Step 0.9 qt
Drain for 1st Step 13.8 qt
Add/Drain for 2nd Step 13.8 qt
Add/Drain for 3rd Step 0.00 qt
Expected Actual Units Expected Actual
NOTES: Ferment @64-68 deg F for 7-10 days. Dry hop for 7-10 days. Pre-Boil Vol: 27.52 qt Efficiency: 72.0%
Keg & carbonate. Boil Time: 75 min IBUs: 73.02
Post-Boil Vol: 23.25 qt ABV: 5.8%
Batch Vol: 21 qt App Atten: 69%
SRM: 11.4
Actual
Forced Carbonation Hydro Refractometer
(See Carbonation tab for bottling information) Expected meter ° Brix SG
Volume of CO2 = 2.5 Pre-Boil SG: 1.055
Serving Temperature = 38.0 °F OG: 1.065
Keg Pressure = 11.2 PSI FG: 1.020
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Select Units of Measure: US Customary For Video Tutorials, see:
Name Value Brewing Recipe Template Playlist
Temperature °F
Volume qt Capacity Checks
Mass (grain) lb Mash Tun PASS
Mass (hops) oz Boil Kettle PASS
Pressure PSI
Process Parameters
Inputs Value Units Value Units Description
Target Batch Volume 21 qt 5.25 US Gal Desired amount of final beer going into keg or bottles after fermentation is complete.
Ambient Grain Temp 66.0 °F Temperature within milled grains just prior to mashing.
Desired Mash Temp 154.0 °F Typical range: 148-156°F (64-69°C). Higher temp promotes a fuller bodied beer. Lower temp promotes a lighter bodied beer.
Water/Grist Ratio 1.5 qt/lb 0.38 USGal/lb Typical range: 1.25-1.5 qt/lb (2.6-3.1 L/kg)
Grain Absorption Ratio 0.5 qt/lb 0.13 USGal/lb Default setting: .5 for US units, 1.043 for Metric units
Extract Efficiency 72.0% % Brewhouse mash extract efficiency; typically 65-80% for batch sparging.
Boil Time 75 min Length of boil
Evaporation Rate 11.5% %/hr Rate of evaporation during the boil
Water Boil Temperature 210.6 °F Temp at which water boils at your elevation above (or below) sea level.
Pitching Temperature 70.0 °F Wort temperature when racking to fermenter from kettle after chilling the wort.
Equipment Parameters
Inputs Value Units Value Units Description
Size of Mash Tun 28.00 qt 7 US Gal Maximum volume capacity of mash tun.
Max Fill for Mash Tun 95% % Max desired fill capacity for mash tun. Should be less <= 95%.
Size of Boil Kettle 32.00 qt 8 US Gal Maximum capacity of boil kettle. 8 gal min recommended for 5 gal batch.
Max Fill for Boil Kettle 90% % Max desired fill capacity for boil kettle. Should allow room for foaming and possibility of boil over.
Lauter Tun Deadspace 1.25 qt 0.31 US Gal Amount of wort left in mash tun after each batch sparge step. Used for calculating sparge water required.
Boil Kettle Deadspace 1.25 qt 0.31 US Gal Amount of wort left in kettle after racking to fermenter.
Fermenter Deadspace 1 qt 0.25 US Gal Amount of beer left in fermenter when kegging or bottling.
Wort Correction Factor 1.04 For use with a refractometer. (Ignore if not using one)
Calculations
Mash / Lauter Value Units Value Units Description
Total Water Required 35.85 qt 8.96 US Gal Account for evaporation loss and wort cooling shrinkage
Dry Grain Volume Used 4.4 qt 1.11 US Gal Assumes dry grain occupies .3125 qt/lb (.652 L/kg) of volume
Mashing
Strike Water to Add 21.2 qt 5.31 US Gal Initial amount of heated water to add to dry grains in mash tun to start the mash.
Strike Water Temp 165.7 °F Temperature of initial water addition for mashing.
Sparging
Grain Absorption Loss 7.1 qt 1.77 US Gal Amount of water absorbed grain
Total Vol (Grain + Water) 25.7 qt 6.42 US Gal Combined volume of strike water and grains
Sparge Vol Available 15.1 qt 3.77 US Gal Free mash tun capacity for adding sparge water
Number of Steps Required 1.8 Real number of batch sparge steps required to collect pre boil volume
Optimize # steps 2 Rounded to whole # of sparge and drain steps to collect pre boil volume.
Optimize water vol per step 13.8 qt 3.44 US Gal Goal is to have equally sized draining volumes to maximize extract efficiency.
Available to drain in 1st step 12.9 qt 3.23 US Gal Amount of drainable wort available for first step.
Lautering
Add for 1st Step 0.9 qt 0.21 US Gal Amount of additional water to add to first step to get equal drain volumes.
Drain for 1st Step 13.8 qt 3.44 US Gal Expected amount of wort into the brew kettle for first drain step.
Add/Drain for 2nd Step 13.8 qt 3.44 US Gal Amount of water to add for second step. Optimal # of steps should usually be 2 in most cases.
Add/Drain for 3rd Step 0.0 qt 0.00 US Gal Amount of water to add for third step. Beware: Adding a third step can add astringency to the beer.
Boil Value Units Value Units Description
Pre-Boil Volume 27.5 qt 6.88 US Gal Account for evaporation loss and wort cooling shrinkage
Evaporation Loss 3.3 qt 0.84 US Gal Water lost to evaporation.
Cooling Loss 0.9 qt 0.23 US Gal Effect of cooling wort from boil to pitching temp
Post-Boil Volume 23.3 qt 5.81 US Gal Sum of the target batch size & mashtun/kettle dead space.
Grain Bill, Adjunct, & Extract Yield Calculations
Amount Max Yield
Malt, Adjunct, Extract, or Sugar % Bill Type
S.G.
lb
Pale Malt: Brewers Malt, 2-row (Briess) 11.00 77.7% Grain 1.037
Vienna Malt: Goldpils® Vienna Malt (Briess) 1.00 7.1% Grain 1.037
Caramel Malt: Caramel Malt 20L (Briess) 0.63 4.4% Grain 1.035
Melanoidin Malt: Melanoidin Malt (Weyermann) 0.50 3.5% Grain 1.035
Munich Malt: Bonlander® Munich Malt 10L (Briess) 0.50 3.5% Grain 1.036
Dextrin Malt: Carapils® (Briess) 0.53 3.7% Grain 1.035
Total Grain 14.16 100% From Grain

Total Sugar 0.00 0% From Sugar
Total Combined 14.16 100% Total Combined
ld Calculations
Max Max Th Color
Extract
Yield for Pre Boil Post Boil
Eff (%)
PPG batch SRM
37.433 411.8 72.0% 43.1 51.0 3.5
36.971 37.0 72.0% 3.9 4.6 1.1
35.123 22.1 72.0% 2.3 2.7 2.5
34.661 17.3 72.0% 1.8 2.1 2.7
36.047 18.0 72.0% 1.9 2.2 1.3
34.661 18.4 72.0% 1.9 2.3 0.4
From Grain 524.6 54.9 65.0

From Sugar 0.0 0.0 0.0
Total Combined 524.6 54.9 65.0
SRM Total
Mash S.G. Contribution 1.055 11.4
Sugar S.G. Contribution 1.000
Total S.G. 1.055 1.065
Adjustment Factors:
FWH: 10% Leaf: 0%
Hops Additions (Tinseth Equation)
Alpha
Time (min) Type Species
(%)
FWH = First Wort Hops -> FWH Pellet Citra® (U.S.) 13.0
15 Pellet Citra® (U.S.) 13.0
Dry Hop Pellet Citra® (U.S.) 13.0
t Factors:
Pellet: 10% Plug: 5%
inseth Equation)
Qty U Adj
AAU U IBU
Factor
oz
1.00 13.00 1.20 0.265 44.31
1.00 13.00 1.10 0.115 19.29
1.00 13.00 1.10 0.046 7.75
1.00 13.00 1.10 0.010 1.68
1.00 13.00 1.10 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
73.02 Total IBU
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 = 3.00 LCO2 / Lbeer ºC ºF g/L CO2 (L) Beer Style CO2
7.94 g / Lbeer 0 32.0 3.34 1.70 British-style ales 2.7 - 3.9 1.5 - 2.2
Pure Glucose 1.06 oz / gal 2 35.6 3.14 1.60 Porter, stout 3.3 - 4.5 1.7 - 2.3
0.00 oz / 5-gal batch 4 39.2 2.95 1.50 Belgian ales 3.7 - 4.7 1.9 - 2.4
9.13 g / Lbeer 6 42.8 2.75 1.40 European lagers 4.3 - 5.3 2.4 - 2.6
Dextrose Monohydrate
(Corn Sugar) 1.22 oz / gal 8 46.4 2.55 1.30 American ales 4.7 - 5.3 2.2 - 3.0
6.10 oz / 5-gal batch 10 50.0 2.36 1.20 American lagers 2.5 - 2.8
10.32 g / Lbeer 12 53.6 2.20 1.12 Lambic 4.7 - 5.3 2.4 - 2.8
Dry Malt Extract3 1.38 oz / gal 14 57.2 2.06 1.05 Fruit Lambic 5.9 - 8.8 3.0 - 4.5
6.89 oz / 5-gal batch 16 60.8 1.94 0.99 German Wheat 6.5 - 8.8 2.8 - 5.1
11.11 g / Lbeer 18 64.4 1.83 0.93
Liquid Malt Extract3 1.48 oz / gal 20 68.0 1.73 0.88
7.42 oz / 5-gal batch 22 71.6 1.63 0.83
Priming Sugar (Method #2)2

Saturation CO2 = 1.73 gCO2 / Lbeer Keg Carbonation
Preferred CO2 = 4.70 gCO2 / Lbeer Desired CO2 Volume Level = 2.0
6.42 g / Lbeer Serving Temperature (°F) = 50
Pure Glucose 0.86 oz / gal Keg Pressure (psi) = 11.3
4.28 oz / 5-gal batch http://brainlubeonline.com/GasLawsBeer.html
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
8.98 g / Lbeer
Liquid Malt Extract3 1.20 oz / gal
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)
Moisture
Grain or Extract
Ingredient Name Company Content
Sugar %
%
Acidulated Malt: Acidulated Malt (Weyermann) Weyermann Grain 76.0% 10.0%

Acidulated Malt: BEST Acidulated Malt (BestMalz) BestMalz Grain 76.0% 8.0%
Amber MD (Dingemans) Dingemans Grain 79.0% 4.5%
Aromatic Malt (Simpsons) Simpsons Grain 70.0% 5.0%
Aromatic Malt: Aroma 100 (Dingemans) Dingemans Grain 77.0% 4.5%
Aromatic Malt: Aroma 150 (Dingemans) Dingemans Grain 77.0% 4.5%
Aromatic Malt: Diastatic Barley Malt (Weyermann) Weyermann Grain 78.0% 7.0%
Biscuit Malt: Biscuit 50 MD (Dingemans) Dingemans Grain 75.0% 4.5%
Biscuit Malt: Special Roast Malt (Briess) Briess Grain 72.0% 2.5%
Biscuit Malt: Victory® Malt (Briess) Briess Grain 75.0% 2.5%
Black Malt: Mroost 1400 (Dingemans) Dingemans Grain 70.0% 4.5%
Caramel Malt: BEST Caramel Amber (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: BEST Caramel Aromatic (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: BEST Caramel Hell (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: BEST Caramel Munich I (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: BEST Caramel Munich II (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: BEST Caramel Munich III (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: BEST Caramel Pils (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: Cara 120 (Dingemans) Dingemans Grain 74.0% 6.0%
Caramel Malt: CARAAROMA® (Weyermann) Weyermann Grain 74.0% 7.0%
Caramel Malt: CARABELGE® (Weyermann) Weyermann Grain 74.0% 9.0%
Caramel Malt: Caracrystal Wheat 55L (Briess) Briess Grain 78.0% 4.0%
Caramel Malt: CARAFA SPECIAL Type I® (WeyermanWeyermann Grain 65.0% 3.8%
Caramel Malt: CARAFA SPECIAL Type II® (WeyermanWeyermann Grain 65.0% 3.8%
Caramel Malt: CARAFA SPECIAL Type III® (WeyermaWeyermann Grain 65.0% 3.8%
Caramel Malt: CARAFA Type I® (Weyermann) Weyermann Grain 65.0% 3.8%
Caramel Malt: CARAFA Type II® (Weyermann) Weyermann Grain 65.0% 3.8%
Caramel Malt: CARAFA Type III® (Weyermann) Weyermann Grain 65.0% 3.8%
Caramel Malt: CARAFOAM® (Weyermann) Weyermann Grain
Caramel Malt: CARAHELL® (Weyermann) Weyermann Grain 74.0% 9.0%
Caramel Malt: Caramalt (Simpsons) Simpsons Grain 71.0% 7.5%
Caramel Malt: CARAMBER® (Weyermann) Weyermann Grain 75.0% 4.5%
Caramel Malt: Caramel Malt 10L (Briess) Briess Grain 77.0% 7.0%
Caramel Malt: Caramel Munich Malt 60L (Briess) Briess Grain 77.0% 3.5%
Caramel Malt: Caramel Rye Malt (Briess) Briess Grain 80.0% 5.0%
Caramel Malt: Caramel Vienne Malt 20L (Briess) Briess Grain 78.0% 4.5%
Caramel Malt: CARAMUNICH® Type I (Weyermann) Weyermann Grain 73.0% 6.5%
Caramel Malt: CARAMUNICH® Type II (Weyermann) Weyermann Grain 73.0% 6.5%
Caramel Malt: CARAMUNICH® Type III (Weyermann) Weyermann Grain 73.0% 6.5%
Caramel Malt: CARAPILS® (Weyermann) Weyermann Grain 75.0% 7.0%
Caramel Malt: CARARED® (Weyermann) Weyermann Grain 74.0% 7.5%
Caramel Malt: CARARYE® (Weyermann) Weyermann Grain 74.0% 6.5%
Caramel Malt: CARAWHEAT® (Weyermann) Weyermann Grain 68.0% 6.5%
Caramel Malt: Crystal Dark (Simpsons) Simpsons Grain 69.0% 5.0%
Caramel Malt: Crystal Extra Dark (Simpsons) Simpsons Grain 69.0% 5.0%
Caramel Malt: Crystal Light (Simpsons) Simpsons Grain 69.0% 6.0%
Caramel Malt: Crystal Medium (Simpsons) Simpsons Grain 69.0% 5.0%
Caramel Malt: Crystal T50® (Simpsons) Simpsons Grain 69.0% 5.0%
Caramel Malt: Heritage Crystal Malt (Simpsons) Simpsons Grain 69.0% 5.0%
Caramel Malt: Premium English Caramalt (Simpsons) Simpsons Grain 71.0% 3.5%
Caramel Malt: Red Rye Crystal (Simpsons) Simpsons Grain 65.0% 2.0%
Caramel Malt: Simpsons DRC (Simpsons) Simpsons Grain 69.0% 5.0%
Caramel Malt: Special B® Malt (Dingemans) Dingemans Grain 72.0% 5.0%
Chit Malt: BEST Chilt Malt (BestMalz) BestMalz Grain 50.0% 4.9%
Chocolate Malt: Mroost 900 (Dingemans) Dingemans Grain 70.0% 4.5%
Dextrin Malt: Carapils® (Briess) Briess Grain 75.0% 6.5%
Dextrin Malt: Carapils® Copper Malt (Briess) Briess Grain 75.0% 5.5%
Dextrin Malt: Dextrin Malt (Simpsons) Simpsons Grain 67.5% 7.0%
DME: Briess CBW® Pale Ale DME Briess Sugar
DME: Briess CBW® Pilsen DME Briess Sugar
DME: Muntons Spraymalt Amber Muntons Sugar
DME: Muntons Spraymalt Dark Muntons Sugar
DME: Muntons Spraymalt Extra Dark Muntons Sugar
DME: Muntons Spraymalt Extra Light Muntons Sugar
DME: Muntons Spraymalt Light Muntons Sugar
DME: Muntons Spraymalt Medium Muntons Sugar
DME: Muntons Spraymalt Super Dark Muntons Sugar
Flaked Barley (Briess) Briess Grain 70.0% 9.0%
Flaked Brown Rice (Briess) Briess Grain 60.0% 7.0%
Flaked Oats (Briess) Briess Grain 70.0% 7.5%
Flaked Red Wheat (Briess) Briess Grain 70.0% 7.0%
Flaked Rye (Briess) Briess Grain 71.0% 9.0%
Flaked Triticale (Briess) Briess Grain 71.0% 7.0%
Flaked Yellow Corn (Briess) Briess Grain 75.0% 8.0%
Floor-Malted Bohemian Dark Malt (Weyermann) Weyermann Grain 78.0% 4.5%
LME: Briess CBW® Pale Ale LME Briess Sugar
LME: Briess CBW® Pilsen LME Briess Sugar
LME: Muntons Cedarex Amber Muntons Sugar
LME: Muntons Cedarex Light Muntons Sugar
LME: Muntons Cedarex Medium Muntons Sugar
LME: Muntons Wheat Malt Extract Muntons Sugar
Melanoidin Malt: BEST Melanoidin (BestMalz) BestMalz Grain 75.0% 4.9%
Melanoidin Malt: BEST Melanoidin Light (BestMalz) BestMalz Grain 75.0% 4.9%
Melanoidin Malt: Melanoidin Malt (Weyermann) Weyermann Grain 75.0% 4.5%
Munich Malt: Aromatic Munich Malt 20L (Briess) Briess Grain 77.0% 2.5%
Munich Malt: BEST Munich (BestMalz) BestMalz Grain 80.5% 4.9%
Munich Malt: BEST Munich Dark (BestMalz) BestMalz Grain 80.0% 4.9%
Munich Malt: Bonlander® Munich Malt 10L (Briess) Briess Grain 78.0% 3.3%
Munich Malt: Munich Malt (Simpsons) Simpsons Grain 80.0% 4.0%
Munich Malt: Munich MD (Dingemans) Dingemans Grain 79.5% 4.5%
Oat Malt: Golden Naked Oats® (Simpsons) Simpsons Grain 69.0% 7.0%
Oat Malt: Malted Oats (Simpsons) Simpsons Grain 74.0% 7.0%
Other Malt: BEST Red X (BestMalz) BestMalz Grain 79.0% 4.9%
Other Malt: BEST Special X (BestMalz) BestMalz Grain 75.0% 4.5%
Pale Ale Malt: Abby Malt® (Weyermann) Weyermann Grain 75.0% 4.5%
Pale Ale Malt: BEST Pale Ale (BestMalz) BestMalz Grain 80.5% 4.9%
Pale Ale Malt: Best Pale Ale Malt (Simpsons) Simpsons Grain 80.5% 3.7%
Pale Ale Malt: Cornish Gold (Simpsons) Simpsons Grain 80.0% 4.0%
Pale Ale Malt: Extra Pale Ale Malt (Simpsons) Simpsons Grain 80.5% 3.7%
Pale Ale Malt: Finest Golden Promise® (Simpsons) Simpsons Grain 81.0% 3.7%
Pale Ale Malt: Finest Marris Otter (Simpsons) Simpsons Grain 81.0% 3.7%
Pale Ale Malt: Golden Promise (Thomas Fawcett & SoThomas Fawcett & Grain 80.0% 4.0%
Pale Ale Malt: Imperial Malt (Simpsons) Simpsons Grain 75.0% 3.5%
Pale Ale Malt: Pale Ale Malt (Briess) Briess Grain 78.5% 1.5%
Pale Ale Malt: Pale Ale Malt (Weyermann) Weyermann Grain 79.0% 4.5%
Pale Ale Malt: Pale Ale Malt MD (Dingemans) Dingemans Grain 80.0% 4.5%
Pale Malt: Ashburne® Mild Malt (Briess) Briess Grain 79.0% 3.5%
Pale Malt: Brewers Malt, 2-row (Briess) Briess Grain 81.0% 4.2%
Pale Malt: Brewers Malt, 2-row (Rahr) Rahr Grain 80.0% 4.0%
Pale Malt: Standard 6-row (Rahr) Rahr Grain 79.0% 4.2%
Pale Malt: Full Pint (Briess) Briess Grain 80.0% 4.6%
Pale Malt: Low Colour Marris Otter (Simpsons) Simpsons Grain 80.5% 3.7%
Pilsner Malt: BEST Heidelberg (BestMalz) BestMalz Grain 80.5% 4.9%
Pilsner Malt: BEST Pilsen Malt (BestMalz) BestMalz Grain 80.5% 4.9%
Pilsner Malt: Bohemian Pilsner Malt (Weyermann) Weyermann Grain 80.0% 5.0%
Pilsner Malt: Extra Pale Premium (Weyermann) Weyermann Grain 80.5% 4.5%
Pilsner Malt: Finest Lager Malt (Simpsons) Simpsons Grain 81.0% 4.5%
Pilsner Malt: Floor-Malted Bohemian Pilsner Malt (W Weyermann Grain 79.0% 5.5%
Pilsner Malt: Lager Malt (Thomas Fawcett & Sons) Thomas Fawcett & Grain 80.0% 4.0%
Pilsner Malt: Pilsen Malt (Briess) Briess Grain 80.5% 4.5%
Pilsner Malt: Pilsen MD (Dingemans) Dingemans Grain 80.0% 4.5%
Pilsner Malt: Pilsener Malt (Weyermann) Weyermann Grain 80.5% 5.0%
Pilsner Malt: Synergy Select Pilsen Malt (Briess) Briess Grain 83.3% 4.4%
Rice Hulls Grain 0.0% 0.0%
Roasted Barley (Briess) Briess Grain 5.0%
Roasted Barley (Simpsons) Simpsons Grain 62.0% 3.0%
Roasted Barley (Weyermann) Weyermann Grain 65.0% 3.8%
Roasted Barley: BEST Roasted Barley (BestMalz) BestMalz Grain 5.5%
Roasted Barley: Black Barley (Briess) Briess Grain 6.0%
Roasted Barley: Pealed Roasted Barley (Dingemans) Dingemans Grain 70.0% 4.5%
Roasted Malt: Amber Malt (Simpsons) Simpsons Grain 69.0% 5.0%
Roasted Malt: BEST Black Malt (BestMalz) BestMalz Grain 65.0% 4.5%
Roasted Malt: BEST Black Malt eXtra (BestMalz) BestMalz Grain 65.0% 4.5%
Roasted Malt: BEST Chocolate (BestMalz) BestMalz Grain 75.0% 4.5%
Roasted Malt: Black Malt (Briess) Briess Grain 6.0%
Roasted Malt: Black Malt (Simpsons) Simpsons Grain 69.0% 3.0%
Roasted Malt: Black Malted Barley Flour (Briess) Briess Grain 6.0%
Roasted Malt: Blackprinz® Malt (Briess) Briess Grain 6.0%
Roasted Malt: Brown Malt (Simpsons) Simpsons Grain 68.7% 4.0%
Roasted Malt: Carabrown® Malt (Briess) Briess Grain 79.0% 2.2%
Roasted Malt: Chocolate Malt (Briess) Briess Grain 60.0% 0.0%
Roasted Malt: Chocolate Malt (Simpsons) Simpsons Grain 69.0% 3.0%
Roasted Malt: Chocolate Rye Malt (Weyermann) Weyermann Grain 65.0% 4.0%
Roasted Malt: Chocolate Spelt Malt (Weyermann) Weyermann Grain 65.0% 4.0%
Roasted Malt: Chocolate Wheat Malt (Weyermann) Weyermann Grain 65.0% 4.0%
Roasted Malt: Dark Chocolate Malt (Briess) Briess Grain 5.5%
Roasted Malt: Extra Special Malt (Briess) Briess Grain 72.0% 2.5%
Roasted Malt: Midnight Wheat Malt (Briess) Briess Grain 6.5%
Roasted Malt: Roasted Rye (Weyermann) Weyermann Grain 65.0% 4.0%
Roasted Malt: Toasted Wheat (Dingemans) Dingemans Grain 83.0% 6.5%
Rye Malt: Malted Rye (Simpsons) Simpsons Grain 78.0% 7.0%
Rye Malt: Pale Rye Malt (Weyermann) Weyermann Grain 81.0% 6.0%
Rye Malt: Rye Malt (Briess) Briess Grain 80.0% 4.5%
Smoked Malt: Apple Wood Smoked Malt (Briess) Briess Grain 80.5% 6.0%
Smoked Malt: Beech Smoked Barley Malt (WeyermanWeyermann Grain 77.0% 5.0%
Smoked Malt: BEST Peated (BestMalz) BestMalz Grain 78.0% 5.5%
Smoked Malt: BEST Smoked (BestMalz) BestMalz Grain 77.0% 5.5%
Smoked Malt: Cherry Wood Smoked Malt (Briess) Briess Grain 80.5% 6.0%
Smoked Malt: Mesquite Smoked Malt (Briess) Briess Grain 80.5% 6.0%
Smoked Malt: Oak Smoked Wheat Malt (Weyermann) Weyermann Grain 82.0% 5.5%
Spelt Malt (Weyermann) Weyermann Grain 80.0% 6.0%
Spelt Malt: BEST Spelt Malt (BestMalz) BestMalz Grain 82.0% 5.5%
Sugar: Brown Sugar, Dark Sugar
Sugar: Brown Sugar, Light Sugar
Sugar: Candi Sugar, Amber Sugar
Sugar: Candi Sugar, Clear Sugar
Sugar: Candi Sugar, Dark Sugar
Sugar: Corn Sugar (Dextrose) Sugar
Sugar: Demerara Sugar Sugar
Sugar: Honey Sugar
Sugar: Invert Sugar Sugar
Sugar: Lactose Sugar
Sugar: Maple Syrup Sugar
Sugar: Molasses Sugar
Sugar: Sucrose (white table sugar) Sugar
Torrified Wheat (Briess) Briess Grain 76.0% 8.5%
Vienna Malt: BEST Vienna (BestMalz) BestMalz Grain 80.5% 4.9%
Vienna Malt: Goldpils® Vienna Malt (Briess) Briess Grain 80.0% 3.5%
Vienna Malt: Vienna Malt (Simpsons) Simpsons Grain 75.0% 3.5%
Vienna Malt: Vienna Malt (Weyermann) Weyermann Grain 79.0% 5.5%
Wheat Malt: BEST Heidelberg Wheat Malt (BestMalz) BestMalz Grain 82.0% 5.5%
Wheat Malt: BEST Wheat Malt (BestMalz) BestMalz Grain 82.0% 5.5%
Wheat Malt: BEST Wheat Malt Dark (BestMalz) BestMalz Grain 82.0% 5.5%
Wheat Malt: Diastatic Wheat Malt (Weyermann) Weyermann Grain 81.0% 7.0%
Wheat Malt: Pale Wheat Malt (Weyermann) Weyermann Grain 82.0% 5.5%
Wheat Malt: Wheat Malt (Simpsons) Simpsons Grain 82.9% 4.0%
Wheat Malt: Wheat Malt MD (Dingemans) Dingemans Grain 83.0% 6.5%
Wheat Malt: Wheat Malt, Dark (Weyermann) Weyermann Grain
Wheat Malt: Wheat Malt, Red (Briess) Briess Grain 81.0% 4.0%
Wheat Malt: Wheat Malt, White (Briess) Briess Grain 85.0% 4.0%
Max
°L Source
PPG
1.035 3.3 https://www.weyermann.de/usa/gelbe_seiten_usa.asp?go=brewery&umenue=yes&idmenue=269&sprache=1

1.035 4 http://www.bestmalz.de/en/malts/best-acidulated-malt
1.037 19 http://www.dingemansmout.be/products/kilned-malts
1.032 22.8 https://www.simpsonsmalt.co.uk/our-malts/aromatic-malt/
1.035 23 http://www.dingemansmout.be/products/roasted-malts
1.033 40 http://brewingwithbriess.com/Products/Roasted.htm
1.035 28 http://www.brewingwithbriess.com/Products/Roasted.htm
1.035 27 http://www.bestmalz.de/en/malts/best-caramel-amber
1.035 19.5 http://www.bestmalz.de/en/malts/best-caramel-aromatic
1.035 12 http://www.bestmalz.de/en/malts/best-caramel-hell
1.035 5.4 http://www.bestmalz.de/en/malts/best-caramel-munich-i
1.035 45.5 http://www.bestmalz.de/en/malts/best-caramel-munich-ii
1.035 63 http://www.bestmalz.de/en/malts/best-caramel-munich-iii
1.035 2.35 http://www.bestmalz.de/en/malts/best-caramel-pils
1.034 45 http://www.dingemansmout.be/products/caramalized-malts
1.034 150 https://www.weyermann.de/usa/gelbe_seiten_usa.asp?go=brewery&umenue=yes&idmenue=269&sprache=1
1.036 55 http://www.brewingwithbriess.com/Products/Caramel.htm
1.033 14.05 https://www.simpsonsmalt.co.uk/our-malts/caramalt/
1.032 100.9 https://www.simpsonsmalt.co.uk/our-malts/crystal-dark/
1.032 178.7 https://www.simpsonsmalt.co.uk/our-malts/crystal-extra-dark/
1.032 39.55 https://www.simpsonsmalt.co.uk/our-malts/crystal-light/
1.032 67.5 https://www.simpsonsmalt.co.uk/our-malts/crystal-medium/
1.032 50.5 https://www.simpsonsmalt.co.uk/our-malts/crystal-t50/
1.032 67.5 https://www.simpsonsmalt.co.uk/our-malts/heritage-crystal-malt/
1.033 23.05 https://www.simpsonsmalt.co.uk/our-malts/premium-english-caramalt/
1.030 103.1 https://www.simpsonsmalt.co.uk/our-malts/red-rye-crystal/
1.032 113.1 https://www.simpsonsmalt.co.uk/our-malts/simpsons-drc/
1.023 1.4 http://www.bestmalz.de/en/malts/best-chit-malt
1.035 1.5 http://www.brewingwithbriess.com/Products/Carapils.htm
1.035 30 http://www.brewingwithbriess.com/Products/Carapils.htm
1.031 1.1 https://www.simpsonsmalt.co.uk/our-malts/dextrin-malt/
1.045 6 http://www.brewingwithbriess.com/Products/Extracts.htm
1.038 6.7 http://www.muntonsmicrobrewing.com/product-range/
1.038 22 http://www.muntonsmicrobrewing.com/product-range/
1.038 36 http://www.muntonsmicrobrewing.com/product-range/
1.032 1.4 http://www.brewingwithbriess.com/Products/Adjuncts.htm
1.028 1 http://www.brewingwithbriess.com/Products/Adjuncts.htm
1.035 28 http://www.bestmalz.de/en/malts/best-melanoidin
1.035 19.5 http://www.bestmalz.de/en/malts/best-melanoidin-light
1.036 20 http://www.brewingwithbriess.com/Products/Munich.htm#Aromatic
1.037 6.3 http://www.bestmalz.de/en/malts/best-munich
1.037 11.05 http://www.bestmalz.de/en/malts/best-munich-dark/
1.036 10 http://www.brewingwithbriess.com/Products/Munich.htm#Bonlander
1.037 8.6 https://www.simpsonsmalt.co.uk/our-malts/munich-malt/
1.032 7.35 https://www.simpsonsmalt.co.uk/our-malts/golden-naked-oats-gno/
1.034 1.7 https://www.simpsonsmalt.co.uk/our-malts/malted-oats/
1.037 12 http://www.bestmalz.de/en/malts/best-red-x/?
1.035 132.5 http://www.bestmalz.de/en/malts/best-special-x
1.037 2.7 http://www.bestmalz.de/en/malts/best-pale-ale
1.037 2.6 https://www.simpsonsmalt.co.uk/our-malts/best-pale-ale-malt/
1.037 8.6 https://www.simpsonsmalt.co.uk/our-malts/cornish-gold/
1.037 1.85 https://www.simpsonsmalt.co.uk/our-malts/extra-pale-ale-malt/
1.037 2.6 https://www.simpsonsmalt.co.uk/our-malts/finest-pale-ale-golden-promise/
1.037 2.6 https://www.simpsonsmalt.co.uk/our-malts/finest-pale-ale-maris-otter/
1.037 2.65 http://www.fawcett-maltsters.co.uk/uploads/2/0/2/6/20260333/spec_table_asbc.pdf
1.035 17.45 https://www.simpsonsmalt.co.uk/our-malts/imperial-malt/
1.036 3.5 http://www.brewingwithbriess.com/Products/Base.htm
1.037 3.8 http://www.dingemansmout.be/products/kilned-malts
1.037 1.8 https://bsgcraftbrewing.com/rahr-standard-2row
1.037 2.3 http://bsgdistilling.com/rahr-standard-6-row
1.037 1.7 http://www.brewingwithbriess.com/Products/Base.htm#Brewers
1.037 1.7 https://www.simpsonsmalt.co.uk/our-malts/low-colour-maris-otter/
1.037 1.5 http://www.bestmalz.de/en/malts/best-heidelberg/?portfolioCats=28
1.037 1.95 http://www.bestmalz.de/en/malts/best-pilsen-malt
1.037 1.7 https://www.simpsonsmalt.co.uk/our-malts/finest-lager-malt/
1.037 1.6 http://www.fawcett-maltsters.co.uk/uploads/2/0/2/6/20260333/spec_table_asbc.pdf
1.000 0
1.025 300 http://brewingwithbriess.com/Products/Roasted_Barley.htm & http://www.beersmith.com/Grains/Grains/GrainL
1.029 600.6 https://www.simpsonsmalt.co.uk/our-malts/roasted-barley/
1.000 490 http://www.bestmalz.de/en/malts/best-roasted-barley
1.000 500 http://brewingwithbriess.com/Products/Roasted_Barley.htm
1.032 24 https://www.simpsonsmalt.co.uk/our-malts/amber-malt/
1.030 432.5 http://www.bestmalz.de/en/malts/best-black-malt
1.030 509.5 http://www.bestmalz.de/en/malts/best-black-malt-extra
1.035 340 http://www.bestmalz.de/en/malts/best-chocolate
1.000 500 http://www.brewingwithbriess.com/Products/Dark_Roasted.htm
1.032 625.55 https://www.simpsonsmalt.co.uk/our-malts/black-malt/
1.032 193.7 https://www.simpsonsmalt.co.uk/our-malts/brown-malt/
1.037 55 http://www.brewingwithbriess.com/Products/Roasted.htm#Carabrown
1.028 350 http://www.brewingwithbriess.com/Products/Dark_Roasted.htm#2RowChocolate
1.032 444.4 https://www.simpsonsmalt.co.uk/our-malts/chocolate-malt/
1.000 420 http://brewingwithbriess.com/Products/Dark_Roasted.htm
1.033 130 http://www.brewingwithbriess.com/Products/Roasted.htm#ExtraSpecial
1.000 550 http://brewingwithbriess.com/Products/Dark_Roasted.htm
1.036 2.05 https://www.simpsonsmalt.co.uk/our-malts/malted-rye/
1.037 3.7 http://brewingwithbriess.com/Products/Kilned.htm
1.037 6 http://brewingwithbriess.com/Products/Kilned.htm
1.036 5.85 http://www.bestmalz.de/en/malts/best-peated
1.036 5.85 http://www.bestmalz.de/en/malts/best-smoked
1.038 2.25 http://www.bestmalz.de/en/malts/best-spelt-malt
1.046 50 http://www.beersmith.com/Grains/Grains/GrainList.htm
1.035 1.5 http://www.brewingwithbriess.com/Products/Adjuncts.htm#TorrifiedWheat
1.037 3.85 http://www.bestmalz.de/en/malts/best-vienna
1.037 3.5 http://www.brewingwithbriess.com/Products/Base.htm#Goldpils
1.035 3.35 https://www.simpsonsmalt.co.uk/our-malts/vienna-malt/
1.038 1.6 http://www.bestmalz.de/en/malts/best-heidelberg-wheat-malt
1.038 2.25 http://www.bestmalz.de/en/malts/best-wheat-malt
1.038 7.25 http://www.bestmalz.de/en/malts/best-wheat-malt-dark
1.038 2.05 https://www.simpsonsmalt.co.uk/our-malts/wheat-malt/
1.037 2.3 http://www.brewingwithbriess.com/Products/Wheat.htm
1.039 2.5 http://www.brewingwithbriess.com/Products/Wheat.htm
p?go=brewery&umenue=yes&idmenue=269&sprache=10
nglish-caramalt/
m#Aromatic
m#Bonlander
ed-oats-gno/
ale-golden-promise/
ale-maris-otter/
260333/spec_table_asbc.pdf
maris-otter/
tfolioCats=28
260333/spec_table_asbc.pdf
y.htm & http://www.beersmith.com/Grains/Grains/GrainList.htm
htm#Carabrown
asted.htm#2RowChocolate
htm#ExtraSpecial
htm#TorrifiedWheat
Name Alpha Acid %
Admiral (U.K.) 13.5-16%
Ahtanum™ 4-6.3%
Amarillo® 8-9%
Apollo 15-19%
Aurora (Slovenia) 6-8%
Azacca® (U.S.) 14-16%
Belma (U.S.) 12.10%
Boadicea (U.K.) 8-9%
Bobeck (Slovenia) 3.5-7%
Bramling Cross (U.K.) 5-7%
Bravo 14-17%
Brewer's Gold (German) 6-7%
Brewer's Gold (U.S.) 7-10%
Bullion (U.K.) 6.5-9%
Calypso (U.S.) 12-14%
Cascade (Argentina) 3-5%
Cascade (New Zealand) 6-8%
Cascade (U.S.) 4.5-7%
Cashmere (U.S.) 7.7-9.1%
Celeia (Slovenia) 3-6%
Centennial 8-11.5%
Challenger (U.K.) 6.5-8.5%
Chinook 10-14%
Citra® (U.S.) 11-13%
Cluster 5.5-8.5%
Columbus 11-16%
Comet (U.S.) 9-11%
Crystal 2-4.5%
El Dorado (U.S.) 14-16%
Ella (Australia) 13.3-16.3%
Eroica (German) 9-12%
Eureka! 17-19%
First Gold (U.K.) 6.5-8.5%
Fuggle (U.K.) 4-5.5%
Fuggle (U.S.) 4-5.5%
Galaxy™ (Australia) 11-16%
Galena 10-14%
Glacier (U.S.) 5-9%
Golding (U.S.) 4-6%
Green Bullet (New Zealand) 11-14%
Hallertau Aroma (New Zealand) 6.5-8.5%
Hallertau Blanc (German) 9-12%
Hallertauer (U.S.) 3.5-5.5%
Hallertauer Gold (German) 6-6.5%
Hallertauer Mittelfrüh (German) 3-5.5%
Hallertauer Tradition (German) 3.5-5.5%
Herald (U.K.) 11-13%
Herkules (German) 12-17%
Hersbrucker (German) 3-5.5%
Horizon 11-14%
Huell Melon (German) 7-8%
Idaho (U.S.) 12-15%
Jarrylo™ (U.S.) 15-17%
Kent Golding (U.K.) 4-5.5%
Kohatu (New Zealand) 3%
Legacy (U.S.) NA
Lemondrop (U.S.) 5-7%
Liberty 3-6%
Lublin (Poland) 3-4.5%
Magnum (German) 12-16%
Magnum (U.S.) 10-14%
Mandarina Bavaria (German) 7-10%
Marynka (Poland) 9-12%
Merkur (German) 12-15%
Millenium 12-15%
Mosaic™ 11.5-13.5%
Motueka (New Zealand) 6.5-7.5%
Mt. Hood 3-8%
Mt. Rainier (U.S.) 5-8.1%
Nelson Sauvin (New Zealand) 12-14%
Newport 13-17%
Northdown (U.K.) 7.5-9.5%
Northern Brewer (German) 7-10%
Northern Brewer (U.S.) 6-10%
Northwest Golding 4-5%
Nugget 11-14.5%
Olympic 11-13%
Opal (German) 5-8%
Orbit (New Zealand) NA
Pacific Gem (New Zealand) 13-15%
Pacific Jade (New Zealand) 12-14%
Pacifica (New Zealand) 5-6%
Palisade® 5.5-9.5%
Pekko™ (U.S.) 13-16%
Perle (German) 6-8.5%
Perle (U.S.) 6-9.5%
Phoenix (U.K.) 9-13%
Pilgrim (U.K.) 9-13%
Pioneer (U.K.) 8-10%
Polaris (German) 18-24%
Premiant (Czech) 8-12.5%
Pride of Ringwood (Australia) 7-10%
Progress (U.K.) 5-7.5%
Rakau (New Zealand) 9-11%
Riwaka (New Zealand) 4.5-6.5%
Saaz (Czech) 3-4.5%
Saaz (U.S.) 3-5%
Santiam 5-7.9%
Saphir (German) 2.5-4.5%
Satus 12.5-14%
Select (German) 4-6%
Simcoe® 12-14%
Sladek (Czech) 5-6%
Smaragd (German) 4-6%
Sorachi Ace (Japan) 13-16%
Southern Cross (New Zealand) 11-14%
Sovereign (U.K.) 5-6%
Spalt (German) 4-5.5%
Spalt Select (German) 4-6%
Spalt Select (U.S.) 3-5%
Sterling 6-9%
Strisslespalt (France) 3-5%
Styrian Aurora 7-9.5%
Styrian Bobek 3.5-7%
Styrian Celeia 3-6%
Styrian Golding (Slovenia) 4.5-6%
Summer (Australia) 5.6-6.4%
Summit™ 16-18%
Sun 12-16%
Super Alpha (New Zealand) 10-12%
Super Pride (Australia) 14%
Target (U.K.) 9.5-12.5%
Taurus (German) 12-17%
Tettnanger (German) 3.5-5.5%
Tettnanger (U.S.) 3.4-5.2%
Tomahawk® 15-17%
Topaz (Australia) 13.7-17.7%
Tradition (German) 5-7%
Ultra 2-4.1%
Vanguard 4-5.7%
Vic Secret (Australia) 14-17%
Wai-iti (New Zealand) 3.40%
Waimea (New Zealand) 16-19%
Wakatu (New Zealand) NA
Warrior® 15-17%
Whitbread Golding Variety (U.K.) 5-7%
Willamette 3.5-6%
Yakima Cluster 6-8.5%
Zeus 13-17%
Possible Substitutions
U.K. Challenger, U.K. Northdown, U.K. Target
Amarillo, Cascade
Cascade, Centennial
Zeus
Northern Brewer
U.K. Fuggle
U.K. Kent Golding, U.K. Progress, Whitbread Golding Variet
Apollo, Zeus
Bullion, Galena, Northdown, Northern Brewer
Bullion
Columbus, Northern Brewer
Any noble hops

Ahtanum, Cascade, Centennial
Amarillo, Centennial, possibly Columbus
Styrian Golding
Cascade, possibly Columbus
Northern Brewer, U.S. or German Perle
Columbus, Northern Brewer, Nugget, U.K. Target
Galena
Chinook, Northern Brewer, Nugget, U.K. Target
French Strisslespalt, Hallertauer, Hersbrucker, Liberty, Mt.
Chinook, Galena, Nugget

Simcoe
maybe Crystal, U.K. Kent Golding
Styrian Golding, U.S. Fuggle, Willamette
Styrian Golding, U.K. Fuggle, U.S. Tettnanger, Willamette
Chinook, Nugget, Pride of Ringwood

Styrian Golding, U.S. Fuggle, U.S. Tettnanger, Willamette
U.K. Golding, U.K. Progress, Whitbread Golding Variety
Crystal, Hallertauer Tradition, Liberty, Mt. Hood, Ultra
Perle
Hallertauer Tradition, Liberty, Ultra

Crystal, Mt. Hood
German Tradition, Liberty, Ultra
Crystal, Liberty
French Strisslespalt, Mt. Hood

Magnum
U.K. Progress, U.S. Golding, Whitbread Golding Variety
Amarillo
Hallertauer, Hallertauer Tradition, Mt. Hood
Czech Saaz, U.S. Saaz, U.S. Tettnanger
Northdown, Northern Brewer
Northdown, Northern Brewer
Cascade
Magnum
Nugget
Nugget, Simcoe
Czech Saaz, U.S. Saaz
Crystal, French Strisslespalt, Hersbrucker
Hallertauer
Galena, Nugget
Chinook, U.S. Northern Brewer

Chinook, Nugget
Chinook, Columbus, Galena, U.K. Target

Chinook
Styrian Golding
Galena
Hallertau family
Perhaps Cascade
Saaz
Northern Brewer, U.S. Perle
Chinook, Cluster, Galena, Northern Brewer
U.K. Challenger, U.K. Kent Golding, U.K. Northdown
U.K. Challenger, U.K. Target
U.K. Kent Golding
Cluster, Galena
Fuggle, U.K. Kent Golding
Czech Saaz, possible American "C" hops

U.S. Saaz
Czech Saaz
German Spalt, German Spalt Select, German Tettnanger
Any noble hops
Galena
Czech Saaz, German Spalt, Tettnanger
Czech Saaz, U.S. Saaz, U.S. Tettnanger
U.K. Fuggle
German Spalt Select, U.S. Saaz, U.S. Tettnanger
German Spalt, U.S. Saaz, U.S. Tettnanger
Saaz, Tettnanger
Saaz
Crystal, Hersbrucker, Mt. Hood
Northern Brewer, Styrian Golding, U.S. Styrian Bobek
Styrian Golding, U.K. Fuggle, U.S. Fuggle, Willamette
Saaz, Slovenia Bobeck, Styrian Golding
U.K. Fuggle, U.S. Fuggle, Willamette
Simcoe
Magnum
Pride of Ringwood
Fuggle, Willamette
Magnum
German Spalt, German Spalt Select, Saaz, U.S. Tettnanger
Czech Saaz, German Spalt, Santiam
Columbus
Hallertauer Mittelfrüh, Hersbrucker

Hallertauer Tradition, Liberty, Saaz
Hallertauer Mittelfrüh, Saaz
Saaz
Hallertauer Mittelfrüh, Nelson Sauvin

Nugget
Glacier, Styrian Golding, U.K. Kent Golding, U.K. Progress,
Styrian Golding, U.S. Fuggle, U.S. Tettnanger
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 p
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, grapefrui
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 note
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 tropic
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. Avg Atten
A01 House L Imperial High 73-75 74.0%
A04 Barbarian L Imperial Medium 73-74 73.5%
A07 Flagship L Imperial Low/Med 73-77 75.0%
A09 Pub L Imperial Very High 69-74 71.5%
A10 Darkness L Imperial Medium 71-75% 73.0%
A15 Independence L Imperial Medium 72-76% 74.0%
A18 Joystick L Imperial Med/High 73-77% 75.0%
A20 Citrus L Imperial Low 74-78% 76.0%
A24 Dry Hop L Imperial Medium 74-78% 76.0%
A31 Tartan L Imperial Medium 70-75% 72.5%
A38 Juice L Imperial Medium 72-76 74.0%
Abbaye Belgian Ale D Lallemand Low High
Abbey Ale WLP530 L White Labs Med/High 75-80% 77.5%
Abbey IV WLP540 L White Labs Medium Medium 78.0%
Alt Ale BRY 144 L Siebel Inst. Medium High
Amer. Hefeweizen Ale WLP320 L White Labs Low 70-75% 72.5%
American Ale 1056 L Wyeast Low/Med 73-77% 75.0%
American Ale BRY 96 L Siebel Inst. Medium High
American Ale II 1272 L Wyeast Medium 72-76% 74.0%
American Ale Yeast Blend WLP060 L White Labs Medium 72-80% 75.0%
American Farmhouse Blend WLP670 L White Labs Medium Medium 78.5%
American Lager 118 L Siebel Inst. High Medium
American Lager 2035 L Wyeast Medium 75-80% 77.5%
American Lager WLP840 L White Labs Medium 75-80% 77.5%
American West Coast Ale BRY-97 D Lallemand Medium Medium
American Wheat 1010 L Wyeast Low 74-78% 76.0%
American Whiskey WLP065 L White Labs Medium 76-82% 79.0%
Antwerp Ale WLP515 L White Labs Medium Medium 76.5%
Australian Ale WLP009 L White Labs High 70-75% 72.5%
B44 Whiteout L Imperial Low/Med 72-76 74.0%
B45 Gnome L Imperial Med/High 72-76 74.0%
B48 Triple Double L Imperial Medium 74-78 76.0%
B51 Workhorse L Imperial Medium 72-77 74.5%
B56 Rustic L Imperial Medium 72-76 74.0%
B63 Monastic L Imperial Medium 74-78 76.0%
B64 Napoleon L Imperial Low 77-83 80.0%
Baltic Lager ECY22 L East Coast Yeast Medium Medium
Bastogne Belgian Ale Yeast WLP510 L White Labs Medium 74-80% 77.0%
Bavarian Lager 2206 L Wyeast Medium 73-77% 75.0%
Bavarian Weizen Ale WLP351 L White Labs Low 73-77% 75.0%
Bavarian Weizen BRY 235 L Siebel Inst. High Medium
Bavarian Wheat 3638 L Wyeast Low 70-76% 73.0%
Bavarian Wheat Blend 3056 L Wyeast Medium 73-77% 75.0%
Bavarian Wheat Yeast D Mangrove Jack Low Medium
Bedford British Ale WLP006 L White Labs High 72-80% 75.0%
Belgian Abbaye 2 ECY13 L East Coast Yeast Medium Medium 75.0%
Belgian Abbaye ECY09 L East Coast Yeast Medium 74-76 75.0%
Belgian Abbey 1214 L Wyeast Low/Med 74-78% 76.0%
Belgian Abbey II 1762 L Wyeast Medium 73-77% 75.0%
Belgian Ale WLP550 L White Labs Medium 78-85% 81.5%
Belgian Ale Yeast D Mangrove Jack Medium High
Belgian Ardennes 3522 L Wyeast High 72-76% 74.0%
Belgian Dark Ale 3822-PC L Wyeast Medium 74-79 76.5%
Belgian Golden Ale WLP570 L White Labs Low 73-78% 75.5%
Belgian Lager WLP815 L White Labs Medium Medium 75.0%
Belgian Lambic Blend 3278 L Wyeast Low/Med 65-75% 70.0%
Belgian Saison 3724 L Wyeast Low 76-80% 78.0%
Belgian Saison I WLP565 L White Labs Medium 65-75% 70.0%
Belgian Saison II WLP566 L White Labs Medium High 81.5%
Belgian Saison III WLP585 L White Labs Low/Med Medium
Belgian Schelde Ale 3655-PC L Wyeast Medium 73-77% 75.0%
Belgian Sour Mix WLP655 L White Labs Low/Med 70-80% 75.0%
Belgian Stout 1581-PC L Wyeast Medium 70-85 77.5%
Belgian Strong Ale 1388 L Wyeast Low 74-78% 76.0%
Belgian Strong Ale WLP545 L White Labs Medium High 81.5%
Belgian Style Ale Yeast Blend WLP575 L White Labs Medium 74-80% 77.0%
Belgian Style Saison Ale Blend WLP568 L White Labs Medium 70-80% 75.0%
Belgian Wheat 3942 L Wyeast Medium 72-76% 74.0%
Belgian White ECY11 L East Coast Yeast Low Medium 76.0%
Belgian Wit Ale WLP400 L White Labs Low/Med 74-78% 76.0%
Belgian Wit II Ale WLP410 L White Labs Low/Med 70-75% 72.5%
Belgian Witbier 3944 L Wyeast Medium 72-76% 74.0%
Belle Saison D Lallemand Low High
Berliner Blend ECY06 L East Coast Yeast NA
Berliner Weisse Blend 3191-PC L Wyeast Low 73-77 75.0%
Berliner Weisse Blend WLP630 L White Labs Medium 63-80% 71.5%
Bière de Garde 3725-PC L Wyeast Low 74-79 76.5%
Bohemian Lager 2124 L Wyeast Medium 73-77% 75.0%
Bohemian Lager Yeast D Mangrove Jack High High
Bourbon Yeast WLP070 L White Labs Medium 75-80% 77.5%
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% 85.0%
Brettanomyces bruxellensis WLP650 L White Labs Low 70-85% 77.5%
Brettanomyces Claussenii WLP645 L White Labs Low 70-85% 77.5%
Brettanomyces Lambicus WLP653 L White Labs Low 70-85% 77.5%
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% 74.0%
British Ale II 1335 L Wyeast High 73-75% 74.0%
British Ale WLP005 L White Labs High 75-80% 77.5%
British Ale Yeast D Mangrove Jack High High
British Cask Ale 1026-PC L Wyeast Med/High 74-77 75.5%
British Mild Ale ECY18 L East Coast Yeast Low Low
Budvar Lager 2000 L Wyeast Med/High 71-75% 73.0%
BugCounty ECY20 L East Coast Yeast NA
BugFarm ECY01 L East Coast Yeast NA
Burton Ale WLP023 L White Labs Medium 69-75% 72.0%
Burton Union ECY17 L East Coast Yeast Medium Medium 74.0%
Burton Union Yeast D Mangrove Jack High High
California Ale V WLP051 L White Labs Med/High 70-75% 72.5%
California Ale WLP001 L White Labs Medium 73-80% 76.5%
California Lager 2112 L Wyeast High 67-71% 69.0%
Canadian/Belgian Ale 3864-PC L Wyeast Medium 75-79 77.0%
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% 77.5%
Cry Havoc WLP862 L White Labs Low Low 68.0%
Czech Budejovice Lager WLP802 L White Labs Medium 75-80% 77.5%
Czech Pils 2278 L Wyeast Medium 70-74% 72.0%
Danish Lager 2042 L Wyeast Low 73-77% 75.0%
Denny's Favorite 50 Ale 1450 L Wyeast Low 74-76 75.0%
Dry English ale WLP007 L White Labs High 70-80% 75.0%
Dusseldorf Alt WLP036 L White Labs Medium 65-72% 68.5%
East Coast Ale WLP008 L White Labs Low/Med 70-75% 72.5%
East Midlands Ale WLP039 L White Labs Med/High Medium 77.5%
Edinburgh Ale WLP028 L White Labs Medium 70-75% 72.5%
English Ale Blend WLP085 L White Labs Med/High 69-76% 72.5%
English Ale BRY 264 L Siebel Inst. Medium High
English Ale WLP002 L White Labs Very High 63-70% 66.5%
English Special Bitter 1768-PC L Wyeast High 68-72 70.0%
Essex Ale Yeast WLP022 L White Labs Med/High 71-76% 73.5%
European Ale WLP011 L White Labs Medium 65-70% 67.5%
European Lager 2247-PC L Wyeast Low 73-77 75.0%
F08 Sour Batch Kidz L Imperial Low 80+ 80.0%
Farmhouse Ale 3726 L Wyeast Medium 74-79 76.5%
Farmhouse Brett ECY03 L East Coast Yeast NA
Flanders Golden Ale 3739-PC L Wyeast Low/Med 74-78 76.0%
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% 75.0%
French Ale WLP072 L White Labs Med/High Low
French Saison 3711 L Wyeast Low 77-83 80.0%
G01 Stefon L Imperial Low 73-77 75.0%
G02 Kaiser L Imperial Low 73-77 75.0%
G03 Dieter L Imperial Medium 73-77 75.0%
German Ale 1007 L Wyeast Low 73-77% 75.0%
German Ale/Kölsch WLP029 L White Labs Medium 72-78% 75.0%
German Bock Lager Yeast WLP833 L White Labs Medium 70-76% 73.0%
German Lager WLP830 L White Labs Medium 74-79% 76.5%
German Wheat 3333 L Wyeast High 73-77% 75.0%
Hefeweizen Ale WLP300 L White Labs Low/Med 72-76% 74.0%
Hefeweizen IV Ale WLP380 L White Labs Low 73-80% 76.5%
Hella Bock Lager 2487-PC L Wyeast Medium 70-74 72.0%
Irish Ale 1084 L Wyeast Medium 71-75% 73.0%
Irish Ale WLP004 L White Labs Med/High 69-74% 71.5%
Kellerbier ECY28 L East Coast Yeast High 75.0%
Kölsch 2565 L Wyeast Low 73-77% 75.0%
Kolsch Yeast II 2575-PC L Wyeast Low 73-77 75.0%
Kölschbier ECY21 L East Coast Yeast High Medium 76.5%
L05 Cablecar L Imperial Med/High 71-75 73.0%
L13 Global L Imperial Low/Med 73-77 75.0%
L17 Harvest L Imperial Medium 70-74 72.0%
L28 Urkel L Imperial Medium 71-75 73.0%
Lactobacillus 5335 L Wyeast NA
Leuven Pale Ale 3538-PC L Wyeast Low 70-76 73.0%
London Ale 1028 L Wyeast Low/Med 73-77% 75.0%
London Ale III 1318 L Wyeast High 71-75% 73.0%
London Ale WLP013 L White Labs Medium 67-75% 71.0%
London ESB Ale 1968 L Wyeast High 67-71% 69.0%
Lucky #7 L Real Brewers Yeast High 70-80% 75.0%
Manchester Ale WLP038 L White Labs Med/High Medium 72.0%
Mexican Lager Yeast WLP940 L White Labs Medium 70-78% 74.0%
Munich Festbier ECY15 L East Coast Yeast Medium Medium
Munich Helles WLP860 L White Labs Medium Medium 70.0%
Munich Lager 2308 L Wyeast Medium 70-74% 72.0%
Munich Lager II 2352-PC L Wyeast Medium 72-74 73.0%
Munich Wheat D Lallemand Very Low Medium 70.0%
Muntons Premium Gold D Muntons High High
Muntons Standard Yeast D Muntons High High
Neutral Grain WLP078 L White Labs Medium 77-84% 80.5%
Newcastle Dark Ale Yeast D Mangrove Jack Medium Medium
North American Lager 2272-PC L Wyeast High 70-76 73.0%
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% 69.0%
Nottingham D Lallemand High High 75.0%
Octoberfest Lager Blend 2633 L Wyeast Low/Med 73-77% 75.0%
Oktoberfest/Märzen WLP820 L White Labs Medium 65-73% 69.0%
Old Bavarian Lager Yeast WLP920 L White Labs Medium 66-73% 69.0%
Old Newark Ale ECY10 L East Coast Yeast High Low 76.0%
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% 67.5%
Pediococcus Cerivisiae 5733 L Wyeast NA
Pilsen Lager 2007 L Wyeast Medium 71-75% 73.0%
Pilsner Lager WLP800 L White Labs Med/High 72-77% 74.5%
Rasenmäher Lager 2252-PC L Wyeast Low Medium
Ringwood Ale 1187 L Wyeast High 68-72% 70.0%
Rocky Mountain Lager 2105-PC L Wyeast Med/High 70-74 72.0%
Roeselare Ale Blend 3763 L Wyeast Varies 80-80 80.0%
SafAle BE-134 D Fermentis 90.0%
SafAle BE-256 D Fermentis 82.0%

SafAle F-2 D Fermentis
SafAle K-97 D Fermentis 81.0%
SafAle S-04 D Fermentis 79.0%
SafAle S-33 D Fermentis 75.0%
SafAle T-58 D Fermentis 75.0%
SafAle US-05 D Fermentis Medium High 81.0%

Safbrew WB-06 D Fermentis High High 86.0%
SafLager S-189 D Fermentis 84.0%

SafLager S-23 D Fermentis Med/High 80% 80.0%
SafLager W-34/70 D Fermentis High High 83.0%
Saison Brasserie ECY08 L East Coast Yeast Medium Medium 80.0%
Saison Single ECY14 L East Coast Yeast Medium Medium 77.0%
San Diego Super Yeast WLP090 L White Labs Med/High High 75.0%
San Francisco Lager WLP810 L White Labs High 65-70% 67.5%
Scotch Whiskey WLP045 L White Labs Medium 75-80% 77.5%
Scottish Ale 1728 L Wyeast High 69-73% 71.0%
Scottish Heavy ECY07 L East Coast Yeast Medium 77-80 78.5%
Session Ale ECY27 L East Coast Yeast 75.0%
So. German Lager WLP838 L White Labs Med/High 68-76% 72.0%
Staro Prague Lager 2782-PC L Wyeast Medium 70-74 72.0%
Super High Gravity WLP099 L White Labs Medium >80% 82.0%
Tennessee WLP050 L White Labs Medium 75-80% 77.5%
Thames Valley Ale 1275 L Wyeast Medium 72-76% 74.0%
Thames Valley Ale II 1882-PC L Wyeast High 72-78 75.0%
The Monk D Real Brewers Yeast Medium 75-80% 77.5%
The One D Real Brewers Yeast High 70-80% 75.0%
Trappist Ale BRY 204 L Siebel Inst. Medium High
Trappist Ale WLP500 L White Labs Low/Med 75-80% 77.5%
Trappist High Gravity 3787 L Wyeast Medium 74-78% 76.0%
Trappist Style Blend 3789-PC L Wyeast Medium 75-80 77.5%
Urquell Lager 2001 L Wyeast Med/High 72-76% 74.0%
US West Coast Yeast D Mangrove Jack High High
W15 Suburban Brett L Imperial Low 75-80 77.5%
Weihenstephan Weizen 3068 L Wyeast Low 73-77% 75.0%
West Yorkshire Ale 1469 L Wyeast High 67-71 69.0%
Whitbread Ale 1099 L Wyeast High 68-72% 70.0%
Whitbread Ale WLP017 L White Labs High 67-73% 70.0%
Windsor (British Ale) D Lallemand Low Medium 75.0%
Workhorse Beer Yeast D Mangrove Jack Medium High
Ye Olde English D Real Brewers Yeast Medium 65-75% 70.0%
Yorkshire Square WLP037 L White Labs High Low 70.0%
Zurich Lager Yeast WLP885 L White Labs Medium 70-80% 75.0%
Temp. Temp.
Low F High F
62 70
62 70
60 72
64 70
62 72
60 72
60 70
67 80
64 74
65 70
64 74
63 77
66 72
66 72
59 68
65 69
60 72
64 72
60 72
68 72
68 72
68 72
48 58
50 55
59 72
58 74
75 82
67 70
65 70
62 72
65 75
65 77
65 75
68 80
68 78
65 78
75 78
66 72
46 58
66 70
50 57
64 75
64 74
59 86
65 70
66 72
66 72
68 78
65 75
68 78
79 90
65 85
65 80
68 75
50 55
63 75
70 95
68 75
68 78
68 75
62 74
80 85
65 75
64 80
66 72
68 75
70 80
64 74
72 75
67 74
67 74
60 75
59 95
70 74
68 72
68 72
70 84
45 68
50 59
72 77
NA
NA
60 74
NA
60 75
60 75
70 85
85 85
85 85
85 85
64 73
50 59
64 77
64 72
63 75
68 75
57 72
63 72
60 68
48 56
NA
60 74
68 73
64 69
62 74
66 70
68 73
58 68
65 80
59 77
68 80
65 70
55 58
50 55
50 58
46 56
60 70
65 70
65 69
68 73
66 70
65 70
68 72
59 68
65 68
64 72
66 70
65 70
46 56
68 76
70 84
NA
64 80
68 80
60 74
63 76
63 73
65 77
63 73
56 65
60 69
55 68
65 69
48 55
50 55
63 75
68 72
66 70
48 56
62 72
65 68
46 54
56 70
56 70
58 66
55 65
46 56
50 60
52 58
60 95
64 75
60 72
64 74
66 71
64 72
68 75
65 70
50 55
46 54
48 52
48 56
52 62
63 72
57 77
57 77
76 85
64 72
52 58
68 72
65 70
65 75
57 70
48 58
52 58
50 55
60 68
58 68
66 70
68 74
65 68
60 95
48 56
50 55
48 68
64 74
48 56
65 85
64.4 82.4
59 68
59 77
59 68
59 68
59 68
59 68
64 82
64 75
53.6 59
48 59
54 59
75 85
75 82
65 68
58 65
72 77
55 75
60 68
62 68
50 55
50 58
65 69
75 79
62 72
60 70
66 72
68 75
64 72
65 72
64 78
68 85
48 56
59 74
64 74
64 75
64 72
64 74
66 70
64 70
59 68
65 70
65 70
50 55
Description
House is clean and allows malt and hops to shine. This strain is extremely versatile and flocculent enough to drop out of the be
Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give
Flagship is a versatile strain loved for its extremely clean character. This strain performs well at standard ale temperatures, but
Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains
A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with
Independence is the strain for bringing some new character into your hop-driven beers. Higher in esters than Flagship, this yea
This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a good
Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production
Dry Hop is a blend of A20 Citrus and A04 Barbarian. When this blend goes to work on your hoppy beer, the hop aroma blows u
Tartan is a traditional strain that accentuates the malt character of Scottish ales. It can also be used for other styles and works
Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the n
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.
This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Alo
Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer qu
The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. T
Saison…no problem. Belgian stout, double… yep. Workhorse is the strain to use for a wide variety of brews. Super clean, this f
This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rus
This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will p
This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones
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 mo
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 Austra
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
Sour Batch Kidz is a blend of low attenuating Belgian saison yeast, Lactobacillus, and two Brettanomyces yeast strains. This bl
This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain
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
This is the traditional German strain used to produce world class weizen beers where big banana aroma is required. Balanced w
A traditional alt strain, Kaiser is ready to produce an array of German style beers. It will keep the beer clean and allow the delica
Dieter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, Alt and oth
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 Kellerbier
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
This strain is for fermenting your “California Common” beer. Cablecar can produce clean pseudo lagers at ale temperatures but
The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean beers with a
This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bo
A traditional Czech lager strain, Urkel allows for a nice balance between hops and malt. This strain can be slightly sulphery duri
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.
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.
Estery to both palate and nose with typical banana notes.
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 w
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 malt
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 h
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 old
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. Th
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.
Suburban Brett is Brettanomyces yeast that works great as a secondary aging strain. It really shines when used in wood barrels
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.
an IPAs but works well in English style ales. House is clean at cold temperatures with increased esters as fermentation temperatures increa
ceptionally balanced IPA.
produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear b
rmentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers
This strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way.
r that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Independence is a great all-around strain and will also
alty beers but has no issues chomping on a hoppy double IPA.
it will get a bit funky without the worries of a brettanomyces strain.
strains produces amazing aromas of citrus, peach and apricot that will accentuate your IPA, pale ale, and any other hop driven beer.
aracter. For a higher ester profile, use this ale yeast at the top end of the temperature range.
a beers that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the t
ics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be floccul
me produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need
works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which m
d flocculation characteristics. High alcohol tolerance makes this a great option for big Belgian beers.
bubblegum and juicy aromas that compliment complex maltiness.
of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking s
have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be lo
e a Monk" for complexity and low production of higher alcohols. Very strong fermenter - 12 % alcohol tolerance.
a Monk" for complexity and low production of higher alcohols.
ong flavors of darker malts and sugars. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish.
l with premium quality pale and crystal malts. Well-rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel
without significant phenolic or spicy characteristics.
nique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expe
o sluggishness.
lt profile, and finishes crisp and slightly tart. Low to moderate fruit ester producer that clears well without filtration.
of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.
roduces 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.
ssic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish.
bics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up.
39-PC is a robust and versatile strain that performs nicely in a broad range of Belgian styles.
d citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mou
your wort profile, this strain will produce amazing beers. Stefon will create a slightly higher level of acidity to give your beer a very crisp finis
shine through. Characteristics of this strain make it a good choice for traditional Berliner weisse fermentations. Kaiser is a low flocking strai
. Dieter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amo
le 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
ectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.
ma in the finish.
ditional lager strain down to the mid-50s.
ain is very powdery, so long lagering times or filtration is required for bright beer.
nd just about any other lager style you throw its way.
up during lagering. Fermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile.
ion to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be mani
an and English ales with light fruity esters, high flocculation and a compact sedimentation. Robust and reliable.
inish. Will work well for all North American lagers, light pilsners and adjunct beers. Mild malty profile, medium ester profile, well balanced.
or profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillu
fit 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 no
ss and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.
d balanced aromas of sour cherry and dried fruit. It can also be used for as a primary strain for brett only beers
ruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filt
ermentation temperatures increase.
or fining to achieve crystal clear beers.

ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
eat all-around strain and will also work well in stouts and English ales.
ny other hop driven beer.
mentation and will climb out the the fermenter if too full.
an ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal ferme
Great for Belgian ales that need to be crystal clear without filtration.
throughout fermentation which may result in a slow fermentation.
orts. This strain is a low flocking strain, so expect it to stay suspended for a long time.
as. Yeast settling times can be long, usually requiring filtration for bright beers.
complex finish.
died malty profile and mouthfeel.
e. 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 produ
t or under-attenuated.
ess flocculent.
n unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.
o give your beer a very crisp finish. Slightly underpitching will help increase the banana character.
ons. Kaiser is a low flocking strain, so expect long clarification times, but very low diacetyl levels.
an, bright beers in a shorter amount of time.
ature rise for a diacetyl rest at the end of primary fermentation.

a light ester profile.
nolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density,
m ester profile, well balanced.

anomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are b
culent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
producing bright beer without filtration

ead to slower than normal fermentation.
nced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with wo
h gravity beers.
ture, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decre
nts of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the p
tation is complete.
cteristics. Use this blend with worts containing extremely low hopping rates.
loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but w
nd will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuativ
lfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended am
beer due to the super-attenuative nature of the mixed cultures.

n suspension for an extended amount of time following attenuation. This is true top-cropping yeast and requires fermenter headspace of 33
uires fermenter 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
Determine PPG from Malt Analysis Sheets (Method 1)
Variable Value Description
DBF(C)G 79.0% Dry Basis Fine (or Coarse) Grind
MC 4.2% Moisture Content
Max PPG 1.0345 Max Potential Extract Points Per Gallon
Determine PPG from Malt Analysis Sheets (Method 2)

Variable Value Description
DBF(C)G 79.0% Dry Basis Fine (or Coarse) Grind
Max PPG 1.0365 Max Potential Extract Points Per Gallon

Sources
http://www.morebeer.com/brewingtechniques/bmg/noonan.html
http://immaculatebrewery.com/how-to-read-a-malt-analysis-report/
http://beertech.blogspot.com/2010/05/malt-analysis-and-potential-calculation.html?_sm_au_=iVVDVjrFV0WfSVHj
Sources
John Palmer and BYO Magazine
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
6.6 = 8.12 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 Specific Gravity Grain
DWE (lb) Pale Malt (lb) 1.60000000000000 kJ/kg.K
6 = 7.57 0.38000000000000 Btu (th)/pound/°F
Water
LME - Liquid Malt Extract 4.18000000000000 kJ/kg.K
DME - Dry Malt Extract 0.99904397700000 Btu (th)/pound/°F
LWE - Liquid Wheat Extract
DWE - Dry Wheat Extract
(th)/pound/°F
(th)/pound/°F
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
water sucrose ethanol carbon dioxide

H2O + C12H22O11 → 4(C2H5OH) + 4(CO2)
18.01528 342.29648 184.27376 176.038

NT 2016 002 v1 60

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4/13/2017

Grain Bill, Adjuncts, & Sugars Hop Bill & Schedule

Mash Variables & Steps Yeast Information

Total Grain 14.16 100% From Grain

From Grain 524.6 54.9 65.0

Hops Additions (Tinseth Equation)

Priming Sugar (Method #2)2

Acidulated Malt: Acidulated Malt (Weyermann) Weyermann Grain 76.0% 10.0%

1.035 3.3 https://www.weyermann.de/usa/gelbe_seiten_usa.asp?go=brewery&umenue=yes&idmenue=269&sprache=1

y.htm & http://www.beersmith.com/Grains/Grains/GrainList.htm

Any noble hops

French Strisslespalt, Hallertauer, Hersbrucker, Liberty, Mt.

Chinook, Galena, Nugget

Chinook, Nugget, Pride of Ringwood

Hallertauer Tradition, Liberty, Ultra

French Strisslespalt, Mt. Hood

Chinook, U.S. Northern Brewer

Chinook, Columbus, Galena, U.K. Target

Czech Saaz, possible American "C" hops

Hallertauer Mittelfrüh, Hersbrucker

Hallertauer Mittelfrüh, Nelson Sauvin

Quite mild, fruity currant aroma.

Black currant, fruity, spicy.

SafAle BE-134 D Fermentis 90.0%

SafAle BE-256 D Fermentis 82.0%

SafAle K-97 D Fermentis 81.0%

SafAle S-04 D Fermentis 79.0%

SafAle S-33 D Fermentis 75.0%

SafAle T-58 D Fermentis 75.0%

SafAle US-05 D Fermentis Medium High 81.0%

SafLager S-189 D Fermentis 84.0%

without significant phenolic or spicy characteristics.

or fining to achieve crystal clear beers.

ny other hop driven beer.

died malty profile and mouthfeel.

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

m ester profile, well balanced.

producing bright beer without filtration

beer due to the super-attenuative nature of the mixed cultures.

Based on BJCP 2015 Beer Style Guidelines

Determine PPG from Malt Analysis Sheets (Method 2)

Max PPG 1.0365 Max Potential Extract Points Per Gallon

Alcohol & CO2 production

glucose ethanol carbon dioxide

water sucrose ethanol carbon dioxide

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