Tabelle dei lieviti da usare in base allo stile della birra che si voglia realizzare:
 
1) Belgian e French Ale
 
Name & Number Type Lab Floc. Atten. Temp. Description
Belgian Ale WLP550 L White Labs Medium 78-85% 68-78° Phenolic and spicy flavours dominate the profile.
Belgian Saison 3724 L Wyeast Low 76-80% 70-80° Very tart and dry with spicy and bubblegum aromatics
Belgian Saison I WLP565 L White Labs Medium 65-75% 68-75° Produces earthy, spicy, and peppery notes.
Belgian Style Ale Yeast Blend WLP575 L White Labs Medium 74-80% 68-75° Blend of Trappist yeast and Belgian ale yeast
Biere de Garde L Wyeast Low 76-80% 70-95° Low to moderate ester production with mild spicyness
Dutch Castle Yeast 3822 L Wyeast Medium 74-79% 65-80° Spicy, phenolic and tart in the nose.
Farmhouse Ale 3726 L Wyeast Low 76-81% 70-95° Complex aromas dominated by an earthy/spicy note.
Leuven Pale Ale 3538 L Wyeast High 75-78% 60-75° Slight phenolics and spicy aromatic characteristics.
Safbrew T-58 D Fermentis Low 75% 59-75° Develops estery and somewhat peppery spiceyness.
Trappist Ale BRY 204 L Siebel Inst. Medium High 64-72° Dry, estery flavor with a light, clove-like spiciness.
Trappist Ale WLP500 L White Labs Low/Med 75-80% 65-72° Distinctive fruitiness and plum characteristics.
 
2) AMERICAN PALE ALE
 
Name & Number Type Lab Floc. Atten. Temp. Description
10th Anniversary Blend WLP010 L White Labs Medium 75-80% 65-70° Blend of WLP001, WLP002, WLP004 & WLP810.
American Ale 1056 L Wyeast Low/Med 73-77% 60-72° Well balanced. Ferments dry, finishes soft.
American Ale BRY 96 L Siebel Inst. Medium High 64-72° Very clean ale flavor.
American Ale II 1272 L Wyeast High 72-76% 60-72° Slightly nutty, soft, clean and tart finish.
American Ale Yeast Blend WLP060 L White Labs Medium 72-80% 68-73° Blend celebrates the strengths of California ale strains.
California Ale V WLP051 L White Labs Med/High 70-75% 66-70° Produces a fruity, full-bodied beer.
California Ale WLP001 L White Labs Medium 67-74% 65-70° Clean flavors accentuate hops; very versatile.
Canadian/Belgian Style 3864 L Wyeast Medium 75-79% 65-80° Mild phenolics and low ester profile with tart finish.
Coopers Homebrew Yeast D Coopers High High 68-80° Clean, round flavor profile.
East Coast Ale WLP008 L White Labs Low/Med 70-75% 68-73° Very clean and low esters.
Fermentis US 56 D Fermentis Medium 77% 59-75° Clean with mild flavor for a wide range of styles.
Muntons Premium Gold D Muntons High High 57-77° Clean balanced ale yeast for 100% malt recipies.
Muntons Standard Yeast D Muntons High High 57-77° Clean well balanced ale yeast.
Northwest Ale 1332 L Wyeast High 67-71% 65-75° Malty, mildly fruity, good depth and complexity.
Pacific Ale WLP041 L White Labs Medium 65-70% 65-68° A popular ale yeast from the Pacific Northwest.
Ringwood Ale 1187 L Wyeast High 67-71% 64-74° A malty, complex profile that clears well.
Safbrew T-58 D Fermentis Low 75% 59-75° Develops estery and somewhat peppery spiceyness.
San Francisco Lager WLP810 L White Labs High 65-70% 58-65° For "California Common" type beer.
Wyeast Ale Blend 1087 L Wyeast High 71-75% 64-72° A blend of the best strains to provide quick starts.
 
3) BELGIAN STRONG ALE
Name & Number Type Lab Floc. Atten. Temp. Description
Abbey Ale WLP530 L White Labs Med/High 75-80% 66-72° Produces fruitiness and plum characteristics.
Bastogne Belgian Ale Yeast WLP510 L White Labs Medium 74-80% 66-72° A high gravity, Trappist style ale yeast.
Belgian Abbey II 1762 L Wyeast Medium 73-77% 65-75° Slightly fruity with a dry finish.
Belgian Ale 1214 L Wyeast Medium 72-76% 58-68° Abbey-style, top-fermenting yeast for high gravity.
Belgian Golden Ale WLP570 L White Labs Low 73-78% 68-75° A combination of fruitiness and phenolic flavors.
Belgian Strong Ale 1388 L Wyeast Low 73-77% 65-75° Fruity nose and palate, dry, tart finish.
Belgian Style Ale Yeast Blend WLP575 L White Labs Medium 74-80% 68-75° Blend of Trappist yeast and Belgian ale yeast
Forbidden Fruit Yeast 3463 L Wyeast Low 73-77% 63-76° Phenolic profile, subdued fruitiness.
Super High Gravity WLP099 L White Labs Low <80% 69-74° High gravity yeast, ferments up to 25% alcohol.
Trappist Ale BRY 204 L Siebel Inst. Medium High 64-72° Dry, estery flavor with a light, clove-like spiciness.
Trappist Ale WLP500 L White Labs Low/Med 75-80% 65-72° Distinctive fruitiness and plum characteristics.
Trappist High Gravity 3787 L Wyeast Medium 72-86% 64-78° Ferments dry, rich ester profile and malty palate.
 
4)ENGLISH BITTER AND PALE ALE
Name & Number Type Lab Floc. Atten. Temp. Description
Australian Ale WLP009 L White Labs High 70-75% 65-70° For a clean, malty and bready beer.
Bedford British Ale WLP006 L White Labs High 72-80% 65-70° Good choice for most English style ales.
British Ale 1098 L Wyeast Medium 73-75% 64-72° Ferments dry and crisp, slightly tart and fruity.
British Ale II 1335 L Wyeast High 73-75% 63-75° Malty flavor, crisp finish, clean, fairly dry.
British Ale WLP005 L White Labs High 75-80% 68-75° English strain that produces malty beers.
British Cask Ale 1026 L Wyeast Med/High 75-78% 60-75° Produces nice malt profile with a hint of fruit.
Burton Ale WLP023 L White Labs Medium 65-75% 68-73° Subtle fruity flavors: apple, clover honey and pear.
Coopers Homebrew Yeast D Coopers High High 68-80° Clean, round flavor profile.
English Ale BRY 264 L Siebel Inst. Medium High 59-68° Clean ale with slightly nutty and estery character.
English Ale WLP002 L White Labs Med/High 70-75% 68-73° Very clear with some residual sweetness.
English Special Bitter 1768 L Wyeast High 68-72% 64-72° Produces light fruit ethanol aroma with soft finish.
Essex Ale Yeast WLP022 L White Labs Med/High 71-76% 66-70° Drier finish than many British ale yeasts
Irish Ale 1084 L Wyeast High 73-77% 60-72° Slight residual diacetyl and fruitiness.
Irish Ale WLP004 L White Labs Medium 73-80% 65-70° Light fruitiness and slight dry crispness.
London Ale 1028 L Wyeast Low/Med 73-77% 60-72° Bold and crisp with a rich mineral profile.
London Ale III 1318 L Wyeast High 71-75% 64-74° Very light and fruity, with a soft, balanced palate.
London Ale WLP013 L White Labs Medium 67-75% 66-71° Dry malty ale yeast for pales, bitters and stouts.
London ESB Ale 1968 L Wyeast High 67-71% 64-72° Rich, malty character with balanced fruitiness.
Muntons Premium Gold D Muntons High High 57-77° Clean balanced ale yeast for 100% malt recipies.
Muntons Standard Yeast D Muntons High High 57-77° Clean well balanced ale yeast.
Nottingham D Danstar High High 57-70° Neutral for an ale yeast; fruity estery aromas.
Premium Bitter Ale WLP026 L White Labs Medium 70-75% 67-70° Gives a mild but complex estery character.
Ringwood Ale 1187 L Wyeast High 67-71% 64-74° A malty, complex profile that clears well.
Safale S-04 D Fermentis High 79% 59-75° English ale yeast that forms very compact sediment.
Safbrew T-58 D Fermentis Low 75% 59-75° Develops estery and somewhat peppery spiceyness.
Southwold Ale WLP025 L White Labs Medium 72-78% 65-69° Complex fruits and citrus flavors.
Thames Valley Ale 1275 L Wyeast Medium 72-76% 62-72° Clean, light malt character with low esters.
Thames Valley Ale II 1882 L Wyeast High 73-77% 62-72° Slightly fruitier and maltier than 1275.
Whitbread Ale 1099 L Wyeast High 68-72% 64-74° Mildly malty and slightly fruity.
Whitbread Ale WLP017 L White Labs Medium 67-73% 66-70° Brittish style, slightly fruity with a hint of sulfur.
Windsor D Danstar Low Medium 64-70° Full-bodied, fruity English ale.
Wyeast Ale Blend 1087 L Wyeast High 71-75% 64-72° A blend of the best strains to provide quick starts.
 
5) INDIA PALE ALE
 
Name & Number Type Lab Floc. Atten. Temp. Description
10th Anniversary Blend WLP010 L White Labs Medium 75-80% 65-70° Blend of WLP001, WLP002, WLP004 & WLP810.
American Ale 1056 L Wyeast Low/Med 73-77% 60-72° Well balanced. Ferments dry, finishes soft.
American Ale BRY 96 L Siebel Inst. Medium High 64-72° Very clean ale flavor.
American Ale II 1272 L Wyeast High 72-76% 60-72° Slightly nutty, soft, clean and tart finish.
American Ale Yeast Blend WLP060 L White Labs Medium 72-80% 68-73° Blend celebrates the strengths of California ale strains.
Bedford British Ale WLP006 L White Labs High 72-80% 65-70° Good choice for most English style ales.
British Ale 1098 L Wyeast Medium 73-75% 64-72° Ferments dry and crisp, slightly tart and fruity.
British Ale II 1335 L Wyeast High 73-75% 63-75° Malty flavor, crisp finish, clean, fairly dry.
British Ale WLP005 L White Labs High 75-80% 68-75° English strain that produces malty beers.
British Cask Ale 1026 L Wyeast Med/High 75-78% 60-75° Produces nice malt profile with a hint of fruit.
Burton Ale WLP023 L White Labs Medium 65-75% 68-73° Subtle fruity flavors: apple, clover honey and pear.
California Ale V WLP051 L White Labs Med/High 70-75% 66-70° Produces a fruity, full-bodied beer.
California Ale WLP001 L White Labs Medium 67-74% 65-70° Clean flavors accentuate hops; very versatile.
Canadian/Belgian Style 3864 L Wyeast Medium 75-79% 65-80° Mild phenolics and low ester profile with tart finish.
Coopers Homebrew Yeast D Coopers High High 68-80° Clean, round flavor profile.
East Coast Ale WLP008 L White Labs Low/Med 70-75% 68-73° Very clean and low esters.
English Ale BRY 264 L Siebel Inst. Medium High 59-68° Clean ale with slightly nutty and estery character.
English Ale WLP002 L White Labs Med/High 70-75% 68-73° Very clear with some residual sweetness.
English Special Bitter 1768 L Wyeast High 68-72% 64-72° Produces light fruit ethanol aroma with soft finish.
Essex Ale Yeast WLP022 L White Labs Med/High 71-76% 66-70° Drier finish than many British ale yeasts
Fermentis US 56 D Fermentis Medium 77% 59-75° Clean with mild flavor for a wide range of styles.
London Ale 1028 L Wyeast Low/Med 73-77% 60-72° Bold and crisp with a rich mineral profile.
London Ale III 1318 L Wyeast High 71-75% 64-74° Very light and fruity, with a soft, balanced palate.
London Ale WLP013 L White Labs Medium 67-75% 66-71° Dry malty ale yeast for pales, bitters and stouts.
London ESB Ale 1968 L Wyeast High 67-71% 64-72° Rich, malty character with balanced fruitiness.
Muntons Premium Gold D Muntons High High 57-77° Clean balanced ale yeast for 100% malt recipies.
Muntons Standard Yeast D Muntons High High 57-77° Clean well balanced ale yeast.
Northwest Ale 1332 L Wyeast High 67-71% 65-75° Malty, mildly fruity, good depth and complexity.
Nottingham D Danstar High High 57-70° Neutral for an ale yeast; fruity estery aromas.
Pacific Ale WLP041 L White Labs Medium 65-70% 65-68° A popular ale yeast from the Pacific Northwest.
Ringwood Ale 1187 L Wyeast High 67-71% 64-74° A malty, complex profile that clears well.
Safale S-04 D Fermentis High 79% 59-75° English ale yeast that forms very compact sediment.
Safbrew T-58 D Fermentis Low 75% 59-75° Develops estery and somewhat peppery spiceyness.
Southwold Ale WLP025 L White Labs Medium 72-78% 65-69° Complex fruits and citrus flavors.
Whitbread Ale 1099 L Wyeast High 68-72% 64-74° Mildly malty and slightly fruity.
Whitbread Ale WLP017 L White Labs Medium 67-73% 66-70° Brittish style, slightly fruity with a hint of sulfur.
Windsor D Danstar Low Medium 64-70° Full-bodied, fruity English ale.
Wyeast Ale Blend 1087 L Wyeast High 71-75% 64-72° A blend of the best strains to provide quick starts.

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