Characteristically clean and crisp, the overall profile of the American ale yeast produces low fruitiness and mild ester production. Versatile for styles requiring a dominant malt and hop character, the American Ale makes a wonderful “House” strain, producing mild citrus notes with cooler fermentation temperatures in the range of 60-66°F (15-19ºC). Normally requires filtration for bright beers.
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 11% ABV
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
As the Classic American Ale yeast, the 1056 ale strain ferments cleanly, allowing for “clarity” in the overall aroma and flavor profile of the finished beer. From assertively hopped IPA’s to high gravity porters spiced for Christmas, the 1056 is the matador of yeasts, saying “Ole’ and getting out of the way, allowing the malt and hop to dominate.
Versatile and consistent, the strain can be pitched into a wide range of styles, yielding success. The 1056 strain provides a wonderful sweep through the overall flavor arc of a finished beer, allowing ingredients to shine through without muddling, especially faceting grains such as Honey malt, Munich and Vienna.
As the most popular ale yeast utilized in home brewing, the strain accentuates hop flavor and aroma and is most associated with American hop varieties displaying noted citrus and pine notes.
When used with dark worts including rye and noble varieties of hops such as Hallertau Mittlefruh, the yeast allows the spiciness of the hops and the grain to punch through while still maintaining balance.