The American Wheat yeast is a strong fermenting, true top cropping yeast, producing a dry, slightly tart, crisp beer. For brewers desiring a low ester profile in styles with wheat included, the strain proves ideal and at lower temperatures creates a more neutral, malt based flavor and aroma in the finished beer.
Temperature Range: 58-74° F (14-23° C)
Alcohol Tolerance: approximately 10% ABV
Styles: American Wheat or Rye Beer, Cream Ale, Düsseldorf Altbier, Kölsch, Northern German Altbier
Fermenting at the colder end of the temperature range results in a cleaner, malt accented beer while allowing hops, especially North American varieties such as Willamette, Cascade and Centennial to shine. Extended cold conditioning of beers in a secondary fermentor will allow yeast to drop out of suspension, producing a crystal clear beer.
At the upper end of the 1010’s fermentation temperature range, the yeast strain produces low but noticeable levels of banana in the finished beer.
For fruit beers, allow the yeast to ferment at 58-60F to produce a clean malt background suitable for the introduction of fruit varieties into the secondary fermentor.