Less tart and dry than Wyeast 1098 British Ale, the 1099 strain produces a mildly malty and slightly fruity fermentation profile. With good flocculation characteristics, the Whitbread yeast clears well without filtration. Low fermentation temperatures will create a clean finish with a very low ester profile.
Temperature Range: 64-75F, 18-24C
Alcohol Tolerance: 10% ABV
Styles: Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout
Not nearly attenuative as 1098, the Whitbread strain proves ideal for leaving a slight amount of residual sweetness to lower gravity styles such as English mild or ordinary bitter, providing an extra bit of malt backbone to the body of the finished beer.
The strain provides a more neutral alternative to the fruitier London ESB (1968) yeast.
In darker beers ranging from English mild to sweet stouts, the neutral flavor and aroma profile allows for the malt to shine, especially in conjunction with earthy British hops such as Fuggle or First Gold varieties.
For blonde ales, the 1099 strain allows complex, faceted malt bills to shine and ably complements the spicy fruitiness of hops such as Hallertau Mittelfruh or Czech Saaz.