British, Clean Ale,

English Ale I

Apply to Buy

Floccs like a rock, makes clear beer in a jiffy.

English Ale I is very responsive to wort fermentability, so you can get a wide range of attenuation depending on your mash temperature and duration. This strain works great in any English beer style you are brewing.

WLP002 WY1968 A09 Pub High flocculation Fruity Quick strawberry jam toasty
This calculator is currently only accurate for for clean ale and lager strains. If you need assistance, please contact our sales team
Key Characteristics
Attenuation

63–71%

Temperature

18–22°C (64–72°F)

Diastatic

Non-diastatic

Fermentation Rate

Medium Fermentation Rate

Suitable Beer Types

Stout and Porter, Strong British Ale, British Bitter

Flocculation

Very High Flocculation

Alcohol Tolerance

Medium Alcohol Tolerance

Phenolic

Non-phenolic

Biotransformation

Low Biotransformation

Flavour Profile

Strawberry Jam, Toasty

Attenuation

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

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

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).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

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

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%+

Phenolic

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.

Biotransformation

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 Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.