ADO: Wyeast 1007 - German Ale Yeast

Post #1 made 8 years ago
[center]A Description of: Wyeast 1007 - German Ale Yeast[/center]

True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

Origin:
Flocculation: low
Attenuation: 73-77%
Temperature Range: 55-68° F (13-20° C)
Alcohol Tolerance: approximately 11% ABV

Substitutions:

Styles:
American Wheat or Rye Beer
Berliner Weisse
Bière de Garde
Düsseldorf Altbier
Kölsch
Northern German Altbier


This yeast makes a very crisp beer at it's low temp. Takes a couple of weeks to floc in the keg. Sensitive to pitching rates at lower temps. Pitched high it will chew through your wort like clockwork at 12C. Also sensitive to hops, higher hopped beers need a good few weeks to smooth some 'off' flavours out. Has an almost sweet malty profile.
Last edited by LloydieP on 18 Jun 2010, 02:43, edited 6 times in total.
[center]"Eat my sugar, man[/center]

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