American Ale Wyeast - 1056

• Species : Ale
• Fermentation Temp Range 15° - 22° Celsius
• Apparent Attenuation Range (%) : 73-77
• Flocculation : Medium-Low
• Alcohol Tolerance : 11%.

Pitching/Fermentation

• Produces diacetyl and fusels if reproduction stage is over 71f or excessively underpitched.
• Poor attenuation if below 60f. Serial pitching will result in an extremely (88%+) attenuative yeast after 6-7 generations.
• Mild citrus notes develop with cooler (60-66) fermentations.

Notes 

• This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale.
• It accentuates the hop flavors and is extremely versatile.
• Low fruitiness, mild ester production. Normally requires filtration for bright beers.

Best Styles 

• American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer

Looking for a Liquid or Dry Yeast Substitution?

• The following are some suggestions.
• Liquid Yeast Substitution :
• White Labs 001
• White labs 090Dry Yeast Substitution :
• Safale US-05, Nottingham.
• BRY-97 American West Coast Ale Yeast (Danstar).