Wyeast - British Ale
Allowing malt and hop character to dominate the profile, the British Ale strain ferments dry and crisp, producing well-balanced beers with a clean and neutral finish and just a hint of fruit. Ferments well down to 64°F (18°C).
Temperature Range: 64-72 F, 18-22C
Alcohol Tolerance: 10% ABV
Styles: Blonde Ale, English Barleywine, Northern English Brown Ale, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/- Black IPA
In English style porters with a complex malt bill, the 1098 strain ferments clean, accentuating the roasted malts while still providing a smooth flavor profile, deemphasizing the jagged edges of darkly kilned malts.
For American style pale ales, the 1098 yeast produces a distinct British character while still allowing the fruity, citrusy and piney character of American C-hops to shine through the malt backbone of the beer.
For high gravity Black IPA’s of O.G. 1.075 and above, allow the yeast to ferment at about 68 F. Pitch a robust starter or 4 packets to achieve the proper level of attenuation from a highly fermentable wort produced from a mash at around 148F.
The British Ale strain is a flavorful alternative to the classic Scottish ale yeast. For producing Scottish style ale, the yeast accentuates the flavor of caramelized malt while still allowing the toast and slight roast from Roasted Barley to enhance the overall flavor and aroma profile of the finished beer.