Pink Boots Yeast
Hailing originally from Germany, this strain is a unique Kölsch yeast that offers dual purpose applications in light ales and shows strong biotransformation and good haze in IPA styles.
In light beers, this yeast shines through with bright and punchy white wine-like aromatics. In hoppier beers, it shows citrus-forward biotransformation properties.
This yeast was selected to provide flexibility when paired with Pink Boots hop blend and Pink Boots malt.
15% of proceeds from every sale will go directly toward funding Pink Boots Society Canada's scholarships and programs that help women and non-binary individuals pursue careers and growth in brewing.
This strain is available all year round! If brewing as part of an official Pink Boots collaboration day, please remember to fill out this registration form through the Pink Boots Society website.
For more information on this strain, visit our TDS.
70-80%
14-20°C (57-68°F)
Non-Diastatic
Medium
Hop Forward Beers (IPA, DIPA, Pale Ale), Light Ales (Kölsch, Blonde Ale, Cream Ale, etc)
Medium
Medium
Non-Phenolic
Medium Biotransformation (Terpenes & Thiols)
White Wine, Citrus, Balanced
Our standard supply rate per single pitch. If you prefer a different rate, we can work with you to determine the optimal amount of yeast for your target recipe.
Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.
Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!
Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).
Based on attenuation at 48 hours fermentation in a standard wort fermentation.
This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!
Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.
Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+
Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.
Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.
Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.