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BEER BIBLE
MALTS, HOPS, YEAST & SUGARS

9filles

“Beer is proof that God loves us and wants us to be happy.”

-Benjamin Franklin-

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 TABLE OF CONTENTS

MALT CHART ............................................................................................................................................. 1

SPECIFIC MALT TYPES................................................................................................................................... 1
MALT & ADJUNCT GUIDE ............................................................................................................................. 4
AMERICAN GRAINS ....................................................................................................................................... 9
GERMAN GRAINS......................................................................................................................................... 12
BRITISH GRAINS .......................................................................................................................................... 16
BELGIAN GRAINS ........................................................................................................................................ 19
OTHER MALTS & ADDITIONS ....................................................................................................................... 21

HOP CHART ............................................................................................................................................... 23

AMERICAN AMBER & PALE ALE .................................................................................................................. 23
WHEAT BEER ............................................................................................................................................... 33
STOUT ......................................................................................................................................................... 42
SPICE, HERB & VEGETABLE BEER ................................................................................................................ 51
SMOKED BEER ............................................................................................................................................. 55
SCOTTISH ALE ............................................................................................................................................. 62
PORTER ....................................................................................................................................................... 67
LIGHT ALE................................................................................................................................................... 76
KOLSCH & ALTBIER .................................................................................................................................... 63
INDIAN PALE ALE (IPA) .............................................................................................................................. 90
IMPERIAL STOUT & BARLEY WINE ............................................................................................................ 102
GERMAN AMBER LAGER ............................................................................................................................ 111
FRUIT BEER ............................................................................................................................................... 118
EUROPEAN PALE LAGER (EPL) ................................................................................................................... 123
EUROPEAN DARK LAGER (EDL) ................................................................................................................. 131
ENGLISH BITTER & PALE ALE .................................................................................................................... 137
ENGLISH & SCOTTISH STRONG ALES ......................................................................................................... 144
BROWN ALE ............................................................................................................................................. 150
BOCK ........................................................................................................................................................ 159
BELGIAN STRONG ALE .............................................................................................................................. 166
BELGIAN LAMBIC & SOUR ALE .................................................................................................................. 171
BELGIAN & FRENCH ALES ......................................................................................................................... 175
AMERICAN PALE ALE ................................................................................................................................ 181
AMERICAN LAGER ..................................................................................................................................... 184

YEAST CHART ........................................................................................................................................ 192

BELGIAN & FRENCH ALE ........................................................................................................................... 192
WHEAT BEER ............................................................................................................................................. 199
STOUT ....................................................................................................................................................... 203
SPICE, HERB & VEGETABLES BEER ............................................................................................................ 209
SMOKED BEER ........................................................................................................................................... 214
SCOTTISH ALE ........................................................................................................................................... 219
PORTER ..................................................................................................................................................... 223
LIGHT ALE................................................................................................................................................. 228
INDIAN PALE ALE (IPA) ............................................................................................................................ 231
IMPERIAL STOUT & BARLEY WINE ............................................................................................................ 237
GERMAN AMBER LAGER ............................................................................................................................ 240
FRUIT BEER ............................................................................................................................................... 242
EUROPEAN PALE LAGER (EPL) .................................................................................................................. 244
 EUROPEAN DARK LAGER (EDL)................................................................................................................. 249
ENGLISH & SCOTTISH STRONG ALE ........................................................................................................... 252
BELGIAN STRONG ALE .............................................................................................................................. 258
AMERICAN PALE ALE ................................................................................................................................ 262
AMERICAN LAGER ..................................................................................................................................... 264
AMERICAN AMBER & PALE ALE ................................................................................................................ 267
KOLSCH & ALTBIER .................................................................................................................................. 273
ENGLISH BITTER & PALE ALE .................................................................................................................... 275
BROWN ALE .............................................................................................................................................. 283
BOCK ........................................................................................................................................................ 290
BELGIAN LAMBIC & SOUR ALE .................................................................................................................. 293

SUGAR CHART......................................................................................................................................... 298

COLOR & BITTERNESS COMPARISON CHART ............................................................................ 302

THE MANY COLORS OF BEER CHART ........................................................................................... 303

A VISUAL GUIDE TO BEER GRAVITY ............................................................................................. 302

MASH TEMPERATURE GUIDE.............................................................................................................. 305

PRIMARY & SECONDARY FERMENTATION GUIDE...................................................................... 306

 MALT CHART
Specific Malt Types
Below is a table of common grains, their descriptions and common usages, their approximated
color, appropriate beer styles, and common commercial examples of these grains.

Color °
Grain Type Description/Usage Appropriate Beer Styles Commercial Examples
Lovibond
Acidulated/Sauer Pale malt that has been treated with 1.5 - 2.0 Stouts, Wheat Beers, Weyermann Acidulated
Malt lactic acid. Used in small quantities to Lambics
lower pH in mash. Also used to impart
a tart flavor.
Aromatic Malt High kilned malt. Adds color, malty 25 Bocks, Brown Ales, Weyermann Melanoidin
flavors and aromas. Munich Dunkel, any beer Dingemans Aromatic
where malty flavor and Briess Aromatic
aroma is desired
Biscuit Malt A lightly roasted malt. Imparts a 25 IPA, Amber Ales, Brown Briess Victory Malt
biscuity flavor and aroma, and a light Ales Dingemans Biscuit Malt
brown color.
Black (Patent) Kilned at a very high temperature. 470 - 560 Stouts, Porters, Red Ales, Muntons Black Malt
Malt Used in small quantities for a red Brown Ales, Porters, Briess Black Malt
color. In larger quantites imparts a Scotch Ales, Dark Lagers
dry-burnt bitterness.
Brown Malt A roasted malt, darker than biscuit, 60 - 70 Brown Ales, Porters, Crisp Brown Malt
lighter than chocolate. Imparts a dry Dark Belgians, Old Ale
biscuity flavor, and a light brown color.
Cara Munich A medium colored crystal malt. 40 - 65 Any beer where a Weyermann Cara
Imparts a copper color, caramel medium caramel Munich I Weyermann
sweetness and aroma. character is desired Cara Munich II Briess
Cara Munich
Cara Vienna A light colored crystal malt. Imparts a 27 - 35 Any beer where a light Dingemans Caravienne
golden color, caramel sweetness and caramel character is Briess Cara Vienne
aroma. desired
Caramel Wheat Caramel malt produced from wheat. 38 - 53 Dunkelweizen, Weyermann Caramel
Imparts caramel character, improves Weizenbock Wheat
head retention. One to experiment
with.
Chocolate Malt Kilned at a high temperature to a 400 - 475 Stouts, Porters, Brown Muntons Chocolate Malt
chocolate color. Imparts a nutty Ales Briess Chocolate Malt
toasted aroma and flavor, and a
chocolate color.
Chocolate Rye Kilned at a high temperature to a 190 - 300 Dunkelroggen, Secret Weyermann Chocolate
Malt chocolate color. Imparts a nutty spicy ingredient in your special Rye Malt
aroma and flavor, and a chocolate color recipe
with rye character.
Chocolate Wheat Kilned at a high temperature to a 375 - 450 Dunkelweizen Weyermann Chocolate
Malt chocolate color. Imparts a nutty Wheat Malt
toasted aroma and flavor, and a
chocolate color with wheat character.
Coffee Malt Kilned at a high temperature to a coffee 130 - 170 Stouts, Porters, Brown Simpsons Coffee Malt
color. Imparts a coffee-like character Ales
and color
Crystal/Caramel Crystal malts come in a wide range of 10 -120 Any beer to add body or Weyermann Cara Hell
Malt color. The lightest are mostly color,and/or nutty, toffee, Dingemans Cara Pils
dextrinous, imparting mostly body and caramel character Weyermann Cara Red

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 mouthfeel. Moving up the color range Briess Crystal 10 - 120
imparts more caramel character and Muntons Crystal 60
darker colors. At the dark end, flavors
and aromas take on a raisiny note.
Dextrin Malt Kilned at a higher temperature than 1.7 - 10 Any beer where Weyermann Cara Foam
Pale Malt. Mostly dextrinous. additional body and head Dingemans Cara Pils
Contributes body and improves head retention is desired
retention.
Flaked Barley Unmalted barley processed through hot 1.0 - 2.0 Bitters, Milds, Porters, Briess Flaked Barley
rollers. Imparts grainy flavor, Stouts
improves head retention.
Flaked Maize Processed through hot rollers. Imparts 1.0 - 2.0 Cream Ale, American Briess Flaked Maize
subtle corn flavor, source of Style Lagers, Bitters
fermentable sugar when used with
enough base malt to convert.
Flaked Oats Processed through hot rollers. Adds 1.0 - 2.0 Stouts, Wits Briess Flaked Oats
body, smoothness and creamy head.
Flaked Rye Processed through hot rollers. Imparts 1.0 - 2.0 Rye Pale Ales, Briess Flaked Rye
a crisp spicy character. Roggenbier
Flaked Wheat Processed through hot rollers. Imparts 1.0 - 2.0 Wheat beers Briess Flaked Red
a tart grainy character, hazy Wheat
appearance.
Golden Promise Pale malt produced from Scottish 3 Scottish Ales Simpsons Golden
Malt winter barley. The preferred base malt Promise
for Scottish Ales.
Honey Malt Kilned to produce a malt that imparts a 18 - 20 Any beer where a honey- Gambrinus Honey Malt
sweet honey-like character. like character is desired
Maris Otter Malt Base malt produced from winter 2.0 - 3.0 English Ales, Scottish Crisp Maris Otter
barley. Imparts a rich malt flavor and Ales Muntons Maris Otter
aroma.
Mild Ale Malt Lightly toasted base malt. Imparts a 3 Mild Ale, Brown Ales Muntons Mild Ale Malt
nutty character.
Munich Malt A high-kilned malt. Imparts malty 7.0 - 10 Oktoberfest, Dark Lager, Weyermann Munich I
aromas, flavors, and light copper color. Porters, Scottish Ales, Weyermann Munich II
any beer where maltiness Durst Turbo Munich
is desired
Pale 2-Row Malt Base malt suitable for all beer styles. 1.8 - 2.0 All beer styles Briess 2-Row Brewers
Provides fermentable sugars, light malt Malt
color flavor and aroma.
Pale 6-Row Malt Base malt with higher enzymatic power 1.8 - 2.0 American Style Lagers, Briess 6-Row Brewers
than 2-row. Used in American styles Cream Ale Malt
with higher percentage of adjuct grains.
Pale Ale Malt Base malt with slightly darker color. 2.0 - 2.5 Pale Ales, All but the Briess Pale Ale Malt
Provides fermentable sugars, light malt very lightest of beer Muntons Pale Ale Malt
color flavor and aroma. styles Weyermann Pale Ale
Malt
Peated Malt Pale malt smoked with peat. Used to 3 Scottish Ales Simpsons Peated Malt
produce Scotch Whiskey. Imparts a
unique peat flavor and aroma.
Pilsener Malt The lightest of the base malts. 1 Pilsener, All beer styles Weyermann Pilsener
Provides fermentable sugars, light malt
color flavor and aroma.
Roasted Barley Unmalted barley roasted to a very dark 470 - 560 Stout, Red Ales Muntons Roasted Barley
color.
Rye Malt Base malt for all rye beers. Imparts a 2.8 - 4.3 Rye Pale Ales, Weyermann Rye Malt

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 spicy flavor and aroma. Roggenbier
Smoked Malt Pale malt that has been smoked with a 2 Rauchbiers, Smoked Weyermann Smoked
hardwood. Imparts a smokey flavor Porters Malt
and aroma.
Special B Malt The darkest of the caramel malts. 140 Belgian Dubbel, Russian Dingemans Special B
Imparts a pruney/raisiny character and Imperial Stout
deep garnet color.
Toasted Malt Pale malt that has been toasted. 50 Brown Ales, Porters, Briess Special Roast
Similar to biscuit malt but different. Dark Belgians, Old Ale
Vienna Malt High kilned base malt malt. Not as 3 Vienna Lagers, Munich Weyermann Vienna
dark as Munich. Adds color, malty Lagers Durst Turbo Vienna
flavors and aromas.
Wheat Malt Base malt produced from wheat. Used 1.0 - 2.0 All Wheat Beers, Small Weyermann Wheat Malt
as base for all wheat beer styles. amounts in English Pale
Imparts a grainy tart character. Ales and Kolsch
 

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 Malt & Adjunct Guide
Malts (and adjuncts) provide the fermentable sugars that are required to make beer (and to make
beer "sweet"). The process of malting converts insoluble starch to soluble starch, reduces
complex proteins, generates nutrients for yeast development, and develops enzymes.

The following is a growing list of different malt & adjunct types.

Type Description
Base Malts Base malts usually account for a large percent of the total grain bill, with
darker-colored specialty malts accounting for 10 to 25% of the grain bill.
The only exception is wheat malt, which can make up to 100% of the total
grain bill in brewing wheat beers. Base malts and, to some extent, light-
colored specialty malts provide most of the enzymatic (diastatic) power to
convert starches into fermentable sugars. The base malts provide the highest
extract potential. Dark-colored specialty malts, caramelized malts, roasted
malts, unmalted barely, and other malted grains are added in smaller
quantities to obtain darker colors and to enhance flavor characteristics.
Depending on the style of beer brewed, the brewer may use only one or two
types of barley malts, or as many as seven or eight. Other grains used in
brewing include corn, rye, and oats.
Caramel Malts Caramel malt is made from green malt that is produced by drying the wet
germinated barley at controlled temperatures, causing the starches to convert
to sugars and caramelize. The major variable in the process is the roasting
temperature, which determines the depth of the color and the degree of
caramel flavor. Caramelized malts come in a wide range of colors, from
light to very dark amber, and with flavors ranging from a mild sweet
caramel to caramel/burnt sugar. It is primarily known for its color control
but can also provide body (dextrins), mouthfeel, and some sweetness.
Caramel malt will also improve foam stability. Light caramel malts
accentuate the soft malt flavor, while darker caramel malts promote a
caramel, slightly sweet taste, European in flavor.
Dark Malts Specialty dark-colored malts have little or no enzyme activity because of
high-temperature kilning or roasting. Consequently, specialty malts cannot
be used alone in a mash. These malts are used in relatively smaller amounts
than light-colored specialty malts because of their strong flavoring and
coloring components. Some styles of beers, such as stout and Bock, cannot
be made without the use of these specialty malts. Amber and brown malts
are examples of specialty dark-colored malts.
Light Malts Light-colored specialty malts are kilned at higher temperatures than base
malts and impart a deeper color and a fuller malt flavor and aroma to the
finished beer. Enzyme levels are lower than for base malts. Vienna and
Munich malts are examples of specialty light-colored malts.

Pale Ale malt is most commonly associated with British ales, and has the
flavor characteristic of full maltiness. It is well modified, and is well suited
to a single temperature infusion mash. It tends to have fewer enzymes,
although sufficient enough to allow up to 15% adjuncts in the mash. It also
tends to have a lower haze potential, and is less likely to produce DMS,
which can lead to a 'sweet creamed corn' aroma.

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 Lager malt is less well modified in the malting process, and so is better
suited to a program temperature mash. It typically has a high protein
content, and has a thick husk which is rich in polyphenols (tannins), which
can lead to protein haze and astringency. The 2-row variety tends to be
lower in enzyme and protein levels and has a thinner husk than the 6-row
malt, but this quality depends more on the strain of barley used to make the
malt.
Roasted Malts Chocolate malt is not roasted quite as long as black malt; consequently, it is
lighter in color more dark brown and retains some of the aromatics
and flavor of malt’s sweetness. It imparts a nutty, roasted flavor to the beer
but does not make it as bitter as black malt. There are no enzymes in
chocolate malt. Chocolate is an essential ingredient in porters and stouts and
can be used in mild ales, brown ales, and old ales, and can be incorporated
into the grist of dark lagers.

Making black malt involves roasting the malted barley at temperatures so

high that they drive off all of the aromatics (malt flavor). There are no
enzymes in black malt. In excess, black malt will contribute a dry, burnt
flavor to the beer that may be perceived as a bitterness different from that
derived from hops.
Corn Corn products have traditionally been the adjunct of choice among brewers.
They are extremely consistent in terms of quality, composition, and
availability and produce a spectrum of fermentable sugars and dextrins
similar to that produced by malt upon enzymatic conversion.

Corn has a sweet, smooth flavor that is compatible with many styles of beer.
It is the most popular adjunct used in American breweries. It lowers the
protein and polyphenol content of beers, thereby lightening body and
reducing haze potential. Corn will provide a somewhat neutral flavor to the
finished beer. A "corn" taste may be apparent, making it generally more
suited to the sweeter dark beers and lagers than to the drier pale ales. It is,
however, one of the best adjuncts to use for full-bodied bitters. Some
brewmasters claim that the use of corn (10 20%) will help stabilize the
flavor of beer.
Grits Grits consist of uncooked fragments of starchy endosperm derived from
cereal grains. The starch of these adjunct products is in its native form, and
is not readily attacked by the malt diastase enzymes during mashing.
Consequently, these adjuncts must be processed by boiling in a cereal
cooker to bring about solubilization and gelatinization of the starch granules
and render them susceptible to diastatic enzyme attack. Unlike in America
and Australia, grits are rarely used in British brewing, as cereal cookers are
not found in most traditional British breweries.
Malt Extracts Malt extracts can be used as a sole source of fermentable sugar, or they can
be combined with barley malt. The malt extract comes in the form of syrup
or dried powder. If the final product is a dried powder, the malt extract has
undergone a complete evaporation process by means of "spray-drying," thus
removing almost all of the water. For simplicity, use an 85% conversion
factor when substituting dried malt for syrup. Syrups are more popular than
dried malt extract, possibly because they are less trouble to store. A
common problem noticed in malt extract beers is the thin, dry palate, which
correlates with a low terminal gravity. Another common problem is the lack
of a true "dark malt" flavor in dark beers.

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Oats The high protein, fat, and oil content of oats is theoretically a deterrent to
their use in brewing. However, oats have been used in the brewing process,
particularly in brewing oatmeal stout.

Refined Starches Refined starches can be prepared from many cereal grains. In commercial
practice, refined wheat starch, potato starch, and cornstarch have been used
in breweries; corn starches, in particular, are used in the preparation of
glucose syrups. Wheat starch has been employed in breweries in Australia
and Canada, where local conditions make it economical to use. However,
the most important source of refined starch is corn.
Rice Rice is currently the second most widely used adjunct material in the U.S. in
the production of light-colored lager beers (30). Rice has almost no taste of
its own, which is regarded as a positive characteristic since the rice will not
interfere with the basic malt character of the beer. It promotes dry, crisp, and
snappy flavors and is employed in several premium brands, including
Budweiser. Some brewers prefer rice because it has a lower oil content than
corn grits. One disadvantage in using rice is the need to use an additional
cooking vessel because its gelatinization temperature is too high for
adequate starch breakdown during normal mashing.

Different types of rice vary widely in their suitability for use in brewing.
Short-grain rice is preferred because medium- and long-grain varieties can
lead to viscosity problems. In milling rice, a certain proportion of the rice
kernels are chipped and broken, rendering them unsuited for table use
because of their impaired physical appearance. It is this portion of the
broken rice that is designated as "brewer's rice."
Syrups & Sugars The British are known for their use of syrups and sugars, which are mainly
used as nitrogen dilutents. The reduction in proteins leads to shorter
fermentation periods, cleaner yeast, and sharper filtration (allowing more
beer to be processed with the same amount, or less, of filter aid). Another
advantage in using syrups and sugars is that the carbohydrate component
can be controlled and custom manufactured to the needs of the brewer.
Syrups and sugars also allow for shorter boiling times and high-gravity
brewing, and they can be used to expand brew house capacity. Finally,
syrups and sugars are handled easily in bulk form. Cereal adjuncts need
handling systems such as conveyors, dust collectors, and milling operations.
Brewing syrups and sugars, having already undergone gelatinization and
saccharification, can be added directly to the kettle or can be used in
priming, thereby bypassing the mashing operation.
Sugar Dextrose is also known as corn sugar and is available in the trade in the
purified form as a spray dry or as a crystalline powder. Dextrose sugar is
added directly to the brew kettle during boiling.

Various grades of sucrose are used in the brewing industry. Few brewers
today use raw sugar; most prefer the more consistent products of the sugar
refiner. Granulated sugar, the normal end product of the refining process,
may be added directly to the kettle, but usually is dissolved in a solution
before being added.

Malto-dextrin is the most complex fraction of the products of starch

conversion. It is tasteless, gummy, and hard to dissolve. It is often said to
add body (palate fullness) to beer, increase wort viscosity, and add
smoothness to the palate of low-malt beers. However, it is easy to increase

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 the dextrin content of grain beers by changing the mash schedule or using
dextrin malt. Malto-dextrin is of interest mainly as a supplement to extract
brews.

Caramel is used in brewing as a flavor and/or coloring agent. For example,

many milds and sweet stouts contain caramel for both flavor and color.
Caramel may be used either in the kettle or in primings to make minor
adjustments to the color of the beer, but the choice of malt grist and the
grade of adjuncts added to the kettle will determine the fundamental color of
the beer.

Invert sugar is a mixture of dextrose (also called glucose) and fructose

syrup.
Syrups The two major syrups used in brewing are sucrose- and starch-based. The
sucrose-based syrups have been refined from natural sources such as sugar
cane or beets. The starch-based syrups are produced from cereals by
hydrolysis using acid, exogenous enzymes, or a combination of the two to
produce a range of syrups with different fermentabilities. In recent years,
there has been a great development in the range of starch-based syrups
produced from corn and wheat. In the U.S., these adjuncts are produced
exclusively from yellow corn; while in Europe, they are produced from corn
and wheat. The starch-based syrups are commonly referred to as "glucose"
syrups. This name is misleading, however, since the syrups contain a large
range of sugars, depending on the method of manufacture dextrose,
maltose, maltotriose, maltotetraose, and larger dextrins.
Unmalted Barley Unmalted barley gives a rich, smooth, "grainy" flavor to beer. Unlike the
other adjuncts, unmalted barley will contribute foam (head) retention to the
finished beer because of lower levels of proteolysis. However, the
nitrogenous and complex proteins that contribute to head retention also
contribute to chill haze problems. Clarity problems make unmalted barley
inappropriate for light beers, which is one reason why corn and rice are
preferred. It is essential in dry stout, e.g., Guinness Stout.

Unmalted barley can be employed for as much as 50% of the total grist, but
it usually makes up no more than 10 to 15% as an adjunct. High levels of
unmalted barley can lead to a slightly harsh taste in the beer. It can also
result in insufficient malt enzymes for the necessary hydrolysis of starch,
protein, and beta-glucans. Incomplete degradation of beta-glucans can
increase wort viscosity and runoff times, which could effect the stability of
the finished product. These problems can be alleviated by employing a beta-
glucans rest at a range from 45 to 50ºC, the temperature optimum of beta-
glucanase. Another approach is to incorporate fungal or bacterial beta-
glucanases and alpha-amylases to facilitate starch gelatinization in the
cooker and mash filtration.

Roasting unmalted barley at high temperatures makes roasted barley.

Roasted barley is not black in appearance; it is rather a rich, dark brown. It
has an assertive, roasted flavor, similar to roasted coffee beans, with a sharp,
acrid after-palate, and is especially used in the making of dry stouts and
porters. It contributes significantly to the color of the beer, enhances head
production and stabilization, and whitens the head on the beer. There are no
enzymes in roasted barley. Roasted barley produces a stronger, drier, more
bitter taste than roasted malt and is less aromatic and drier, with a more
intense burnt flavor than black malt.

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 Wheat Wheat malt, for obvious reasons, is essential in making wheat beers. Wheat
is also used in malt-based beers (3 5%) because its protein gives the beer a
fuller mouthfeel and enhanced beer head stability. On the down side, wheat
malt contains considerably more protein than barley malt, often 13 to 18%,
and consists primarily of glutens that can result in beer haze. Compared to
barley malt it has a slightly higher extract, especially if the malt is milled
somewhat finer than barely malt. European wheat malts are usually lower in
enzymes than American malts, probably because of the malting techniques
or the varieties of wheat used.

Unmalted wheat often is used as an adjunct by brewers who wish to enhance

head retention and foam stability. It also contributes to the body or "palate
fullness" of the beer. Its high content of proteins greatly enhances foam
stability. Beers made from significant amounts of wheat adjuncts are likely
to be light in flavor and smooth in taste qualities. Wheat adjuncts are used in
the same manner as barley adjuncts; but unlike with barley, there is almost
no husk in wheat. Thus, tannins are not much of a problem. The
gelatinization temperature range for wheat is between 52 and 64ºC.

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Key: L = Degrees Lovibond, G = Gravity

AMERICAN GRAINS

Malt L G Description

Black Barley 525° 1.023- Imparts dryness. Unmalted; use in porters and dry stouts.
1.027

Black Patent Malt 500° 1.026 Provides color and sharp flavor in stouts and porters.

Chocolate Malt 350° 1.034 Use in all types to adjust color and add nutty, toasted flavor.
Chocolate flavor.

Crystal Malt 40° 1.033- Sweet, mild caramel flavor and a golden color. Use in light lagers
1.035 and light ales.

Crystal Malt 90° 1.033- Pronounced caramel flavor and a red color. For stouts, porters and
1.035 black beers.

Crystal Malt 60° 1.033- Sweet caramel flavor, deep golden to red color. For dark amber and
1.035 brown ales.

Crystal Malt 30° 1.033- Sweet, mild caramel flavor and a golden color. Use in light lagers
1.035 and light ales.

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 AMERICAN GRAINS

Malt L G Description

Crystal Malt 20° 1.033- Sweet, mild caramel flavor and a golden color. Use in light lagers
1.035 and light ales.

Crystal Malt 120° 1.033- Pronounced caramel flavor and a red color. For stouts, porters and
1.035 black beers.

Crystal Malt 10° 1.033- Sweet, mild caramel flavor and a golden color. Use in light lagers
1.035 and light ales.

Crystal Malt 80° 1.033- Sweet, smooth caramel flavor and a red to deep red color. For
1.035 porters, old ales.

Dextrin Malt 1.5° 1.033 Balances body and flavor without adding color, aids in head
(carapils) retention. For any beer.

Munich Malt 10° 1.034 Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

Pale Malt (Brewers 2- 1.8° 1.037- Smooth, less grainy, moderate malt flavor. Basic malt for all beer
row) 1.038 styles.

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 AMERICAN GRAINS

Malt L G Description

Pale Malt (Brewers 6- 1.8° 1.035 Moderate malt flavor. Basic malt for all beer styles.
row)

Roasted Barley 300° 1.025 Sweet, grainy, coffee flavor and a red to deep brown color. For
porters and stouts.

Special Roast 50° 1.035 Provides a deep golden to brown color for ales. Use in all darker
ales.

Victory Malt 25° 1.034 Provides a deep golden to brown color. Use in nut brown ales, IPAs
and Scottish ales.

Vienna Malt 3.5°- 1.035 Increases malty flavor, provides balance. Use in Vienna, Märzen
4° and Oktoberfest.

Wheat Malt 2° 1.038 Light flavor and creamy head. For American weizenbier, weissbier
and dunkelweiss.

White Wheat Malt 2° 1.037 Imparts a malty flavor. For American wheat beers, wheat bock and
doppel bock.

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Key: L = Degrees Lovibond, G = Gravity

GERMAN GRAINS

Malt L G Description

Acidulated (Sauer) 1.7°- 1.033 High lactic acid. For lambics, sour mash beers, Irish stout,
Malt 2.8° pilsners and wheats.

Cara Wheat® Malt 38°-53° 1.035 For dark ales, hefeweizen, dunkelweizen, wheat bocks and
double bocks.

CaraAmber® 23°-31° 1.033 Adds aroma and color intensity to darker beers. For use in alts,
(crystal malt) bocks, stouts and porters.

CaraAroma® 130°- 1.034 Imparts a deep red color, adds body and malt aroma. For use
(crystal malt) 170° in bocks, porters, stouts and ambers.

Carafa I ® 300°- 1.038 Gives deep aroma and color to dark beers, bocks, stout, alt and
340° schwarzbier.

Carafa II ® 375°- 1.038 Carafa I, II and III also are available de-husked. Adds aroma,
450° color and body.

Carafa III ® 490°- 1.038

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 GERMAN GRAINS

Malt L G Description

560°

CaraFoam® 1.3°- 1.033 Improves head retention and body.

(crystal malt) 2.3°

CaraHell® (crystal 8°-12° 1.033- For light colored beer for body; hefeweizen, pale ale, golden
malt) 1.035 ale, Oktoberfest.

CaraMunich Malt I 30°- 1.033- Provides body. For Oktoberfest, bock, porter, stout, red, amber
® 38° 1.035 and brown ales.

CaraMunich Malt 42°- 1.033-

II ® 50° 1.035

CaraMunich Malt 53°- 1.033- CaraMunich Malt III is dark crystal.

III ® 60° 1.035

CaraRed® (crystal 15°-20° 1.033 Provides body and a deep red color for use in red ales, lagers,
malt) Scottish ales and alts.

13
 GERMAN GRAINS

Malt L G Description

Chocolate Rye 190°- 1.030 Enhances aroma of dark ales and improves color. For dunkel
Malt 300° rye wheat and ale.

Chocolate Wheat 375°- 1.038 Intensifies aroma; improves color. For dark ales, alt, dark
Malt 450° wheat, stout and porter.

Dark Munich Malt 8°-10° 1.034 Enhances body and aroma. Stout, schwarzbier, brown ale, dark
and amber ales.

Kölsch Malt 4.5° 1.034 Traditionally for Kölsch-style beers, can be used in a variety of
German and American styled beers. Adds a light, sweet,
biscuity flavor.

Light Munich Malt 5°-6° 1.034 For a desired malty, nutty flavor. Lagers, Oktoberfests and
bock beer.

Melanoidin Malt 23°-31° 1.033 For amber lagers and ales, dark lagers and ales, Scottish & red
ales.

Rauch Smoked 2°-4° 1.037 For rauchbier, kellerbier, smoked porters, Scottish ales and

14
 GERMAN GRAINS

Malt L G Description

Malt barleywines.

Rye Malt 2.8°- 1.029 Dry character. Can use as a base malt. For seasonal beers,
4.3° roggenbier and ales.

Vienna Malt 3.2°- 1.035 European lager malt kilned slightly more than Pilsner malt.
3.9° Full bodied, golden color.

Wheat Malt Dark 6°-8° 1.039

Wheat Malt Light 1.5°-2° 1.039 Typical top fermented aroma, produces superb wheat beers.

15
Key: L = Degrees Lovibond, G = Gravity

BRITISH GRAINS

Malt L G Description

Amber Malt 35° 1.032 Roasted malt used in British milds, old ales, brown ales, nut
brown ales.

Amber Malt 65° 1.032 Imparts a dry, biscuit flavor. Use in porters, brown, nut brown
and Belgian ales.

Black Patent 500°- 1.026 Dry, burnt, chalky character. Use in porters, stouts, brown ales
Malt 600° and dark lagers.

Brown Malt 65° 1.032 Imparts a dry, biscuit flavor. Use in porters, brown, nut brown
and Belgian ales.

Cara-Pils 10°-14° 1.033 Adds body; aids head retention. For porters, stouts and heavier
Dextrin bodied beers.

Caramalt 30°-37° NA Made from green malt, imparts a red hue and contributes to
flavor and foam stability.

Chocolate Malt 395°- 1.034 Nutty, toasted flavor, brown color. Use in brown ales, porters,

16
 BRITISH GRAINS

Malt L G Description

475° stouts and bocks.

Crystal Malt 55°-60° 1.033- Sweet caramel flavor, adds mouthfeel and head retention. For
1.035 pale or amber ales.

Dark Crystal 145°- 1.033- Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and
Malt 188° 1.035 any dark ale.

Lager Malt 1.6° 1.038 Used to make light colored and flavored lagers.

Maris Otter 3° 1.038 Premium base malt for any beer. Good for pale ales.
Pale Malt

Mild Ale Malt 2.3°- 1.037 Dry, nutty malty flavor. Promotes body. Use in English mild ales.
2.7°

Oat Malt 4° 1.034 Enhances body and flavor. For winter beers, stouts, porters and
other robust beers.

Pale Ale 2.2° 1.038 Moderate malt flavor. Used to produce traditional English and

17
 BRITISH GRAINS

Malt L G Description

Scottish style ales.

Pale Chocolate 180°- 1.034 Less roasted than regular chocolate malt, adds color and mild
Malt 250° chocolate/coffee flavors to porters, milds & stouts.

Peat Smoked 2.8° 1.034 Imparts a robust smoky flavor and aroma. For Scottish ales and
Malt wee heavies.

Roasted Barley 500° 1.025 Dry, roasted flavor, amber color. For stouts, porters and Scottish
ales.

Toasted Pale 25° 1.038 Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
Malt

Torrified 1°-1.5° 1.036 Puffed wheat created by high heat. Use in pale ales, bitters and
Wheat milds.

Wheat Malt 2° 1.038 Light flavor, creamy head. For wheat beers, stouts, doppelbocks
and alt beers.

18
Key: L = Degrees Lovibond, G = Gravity

BELGIAN GRAINS

Malt L G Description

Aromatic Malt 20°-26° 1.036 Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

Belgian Pale Ale 2.7°- 1.038 Use as a base malt for any Belgian style beer with full body.
Malt 3.8°

Biscuit Malt 23°-25° 1.035 Warm baked biscuit flavor and aroma. Increases body. Use in Belgian
beers.

Caramel Pils 6°-9° 1.030 A very light crystal malt that lends body, smoother mouth-feel and foam
stability.

Caramunich Malt 56° 1.033 Caramel, full flavor, copper color. For Belgian ales, German smoked and
bocks.

Caravienne Malt 21°-22° 1.034 Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

Chocolate Malt 300°- 1.030 Will add a deep red color and nutty/roasted taste.
380°

19
 BELGIAN GRAINS

Malt L G Description

De-Bittered Black 500°- 1.030 Will add a deep black color without the astringent flavor of black malt.
Malt 600°

Pale Wheat 1.2°-2° 1.038 Can be used in amounts of up to 70% of grist to create many wheat beer
styles and aid in head retention in smaller amounts.

Pilsen Malt 1.5° 1.037 Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty
ales.

Roasted Wheat 10°-14° 1.036 Slightly roasted wheat which imparts a bready, nut-like quality.

Special B Malt 130°- 1.030 Extreme caramel aroma and flavor. For dark Abbey beers and other dark
220° beers.

20
Key: L = Degrees Lovibond, G = Gravity

OTHER MALTS & ADDITIONS

Malt L G Description

Flaked Barley 1.5° 1.032 Helps head retention, imparts creamy smoothness. For porters and
stouts.

Flaked Maize 1° 1.037 Lightens body and color. For light American pilsners and ales.

Flaked Oats 1° 1.033 Adds body and creamy head. For stouts and oat ales.

Flaked Rye 2° 1.036 Imparts a dry, crisp character. Use in rye beers.

Flaked Wheat 2° 1.036 Imparts a wheat flavor, hazy color. For wheat and Belgian white
beers.

Franco-Belges Kiln 150°- NA A unique malt which imparts a coffee flavor.

Coffee Malt 180°

Gambrinus Honey Malt 25° 1.034 Nutty honey flavor. For brown ales, Belgian wheats, bocks and
many other styles.

21
 OTHER MALTS & ADDITIONS

Malt L G Description

Grits 1°-1.5° 1.037 Imparts a corn/grain taste. Use in American lagers.

Irish Moss NA NA Prevents chill haze. Use in all beers except cloudy wheat and white
beers.

Malto Dextrin NA 1.043 Adds body and mouthfeel. For all extract beers. Does not ferment.

Oak Chips NA NA Creates cask-conditioned flavor and aroma. Use in IPAs, Belgian
ales and Scottish ales.

Scotmalt Golden Promise 2.4° 1.038 Scottish pale ale malt; base malt for all Scottish beers.

22
 HOP CHART
AMERICAN AMBER & PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Ahtanum 4-6.3% Amarillo, Cascade Floral, citrus, sharp, and piney.

Amarillo 8-9% Cascade, Centennial Citrusy, flowery.

Apollo 15-19% Zeus A high alpha acid varietal known for its disease
resistance.

Boadicea 8-9% spicy

(U.K.)

Bravo 14-17% Apollo, Zeus

Cascade (U.S.) 4.5-7% Amarillo, Centennial, Pleasant, flowery, spicy, and citrusy. Can have a
possibly Columbus grapefruit flavor.

Cascade (New 6-8% Ahtanum, Cascade, Similar to US Cascade, has floral, citrus grapefruit
Zealand) Centennial character.

23
 AMERICAN AMBER & PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Centennial 8-11.5% Cascade, possibly Medium with floral and citrus tones.
Columbus

Chinook 10-14% Columbus, Northern Mild to medium-heavy, spicy, piney, and

Brewer, Nugget, U.K. grapefruity.
Target

Citra (U.S.) 11-13% intense flavor

Cluster 5.5- Galena Medium and quite spicy.

8.5%

Columbus 11-16% Chinook, Northern Pleasant, with pungent aroma.

Brewer, Nugget, U.K.
Target

El Dorado 14-16% candy-like

(U.S.)

24
 AMERICAN AMBER & PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Galaxy 11-16% When used as a late addition or dry hopped, it

(Australia) contributes a pungent flavor of passionfruit and
citrus.

Galena 10-14% Chinook, Nugget, Pride Medium but pleasant hoppiness, citrusy.
of Ringwood

Glacier (U.S.) 5-9% Styrian Golding, U.S. Dual purpose hop with a citrus earthy aroma.
Fuggle, U.S.
Tettnanger, Willamette

Horizon 11-14% Magnum Pleasantly hoppy.

Kohatu (New 3% Aroma hop with high essential oils and intense
Zealand) floral characters of pine needles and tropical fruit.

Legacy (U.S.) NA Clean grapefruit, floral, black currant notes and a

spicy aroma.

25
 AMERICAN AMBER & PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

Magnum 10-14% Northdown, Northern High alpha variety

(U.S.) Brewer

Nelson Sauvin 12-14% Unique hop with grape-like flavor

(New Zealand)

Newport 13-17% Galena, Nugget Fairly pungent.

Northern 7-10% Chinook, U.S. Northern Medium-strong with some wild tones.
Brewer Brewer
(German)

Northern 6-10% Chinook, Nugget Medium-strong with some wild tones.

Brewer (U.S.)

Northwest 4-5% Known for aromatic properties.

26
 AMERICAN AMBER & PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Golding

Nugget 11- Chinook, Columbus, Quite heavy and herbal.

14.5% Galena, U.K. Target

Olympic 11-13% Chinook Mild to medium, citrusy aroma, spicy.

Opal 5-8% Styrian Golding German dual-purpose hop

(German)

Orbit (New NA Orbit is different each year as it uses a proprietary

Zealand) blend of hops specially selected out of the New
Zealand “Hops with a Difference” breeding
program.

Pacific Gem 13-15% Bittering hop with a woody character.

(New Zealand)

Pacific Jade 12-14% A "soft" bittering hop with spicy and citrus aroma
(New Zealand) qualities.

27
 AMERICAN AMBER & PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Palisade 5.5- Perhaps Cascade Some "American" characteristics.

9.5%

Perle 6-8.5% Northern Brewer, U.S. Moderately intense, good and hoppy, fruity and a
(German) Perle little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Known for its aromatic and bittering properties,
Galena, Northern pleasant and slightly spicy.
Brewer

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K.

Target

Pride of 7-10% Cluster, Galena Quite pronounced, woody, earthy, herbal.

Ringwood
(Australia)

Riwaka (New 4.5- Czech Saaz, possible Citrusy, grapefruit aroma hop
Zealand) 6.5% American "C" hops

28
 AMERICAN AMBER & PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Santiam 5-7.9% German Spalt, German Noble characteristics.

Spalt Select, German
Tettnanger

Satus 12.5- Galena Known for its bittering and aromatic properties.
14%

Simcoe 12-14% A bittering and aromatic hop.

Sorachi Ace 13-16% Bittering hop with lemony aroma

(Japan)

Sovereign 5-6% U.K. Fuggle mild flavor

(U.K.)

Summer 5.6- A hop variety formerly known as Summer Saaz that

(Australia) 6.4% has a gentle floral aroma, slightly earthy. Expect
apricot and stone fruit notes when used in dry
hopping.

29
 AMERICAN AMBER & PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Summit 16-18% Simcoe Ultra high-alpha bittering hop

Sun 12-16% Magnum High-alpha hop with intense character

Super Alpha 10-12% Earthy, piney bittering hop.

(New Zealand)

Super Pride 14% Pride of Ringwood A high alpha variety bred from Pride of Ringwood.
(Australia)

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

Tomahawk 15-17% Columbus Primarily a bittering hop.

Topaz 13.7- A dual purpose hop, Topaz adds a resinous, grassy

(Australia) 17.7% flavors; however, with later additions and in higher
gravity brews, light tropical fruit flavors (some say
lychee) become more pronounced.

30
 AMERICAN AMBER & PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Vic Secret 14-17% An aroma hop with resinous, grassy and mild fruit
(Australia) flavors. Late and dry hop additions introduce
appealing clean and distinct pineapple and pine
characters. Lighter and less dominant than Galaxy.

Wai-iti (New 3.4% Saaz Aroma hop with a startlingly citrus aroma made up
Zealand) of mandarin, lemon and lime zest

Waimea (New 16-19% High alpha but also lots of oils giving fresh tangelo
Zealand) and citrus fruit aroma with pine needles

Warrior 15-17% Nugget A bittering and aromatic hop.

Willamette 3.5-6% Styrian Golding, U.S. Mild and pleasant, slightly spicy, fruity, floral, a
Fuggle, U.S. Tettnanger little earthy.

Yakima 6-8.5% Used as a kettle hop for bittering.

Cluster

31
 AMERICAN AMBER & PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Zeus 13-17% Columbus Aromatic and pleasant.

32
 WHEAT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Belma (U.S.) 12.1% Clean bitterness, citrus, tropical fruit flavors.

Boadicea (U.K.) 8-9% spicy

Cascade (New 6-8% Ahtanum, Cascade, Centennial Similar to US Cascade, has floral, citrus
Zealand) grapefruit character.

Centennial 8-11.5% Cascade, possibly Columbus Medium with floral and citrus tones.

Chinook 10-14% Columbus, Northern Brewer, Mild to medium-heavy, spicy, piney, and
Nugget, U.K. Target grapefruity.

Cluster 5.5-8.5% Galena Medium and quite spicy.

Columbus 11-16% Chinook, Northern Brewer, Pleasant, with pungent aroma.

Nugget, U.K. Target

33
 WHEAT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

El Dorado (U.S.) 14-16% candy-like

Eroica (German) 9-12% Chinook, Galena, Nugget Strong but pleasant aroma.

Green Bullet (New 11-14% Crystal, Hallertauer Tradition, Dual purpose hop.
Zealand) Liberty, Mt. Hood, Ultra

Hallertau Aroma 6.5-8.5% Perle A dual purpose hop which has been used to
(New Zealand) replace Perle

Hallertauer (U.S.) 3.5-5.5% Hallertauer Tradition, Liberty, Very mild, pleasant, and slightly flowery,
Ultra some spicy.

Hallertauer Gold 6-6.5% Crystal, Mt. Hood Known for its aromatic properties similar to
(German) Hallertauer.

Hallertauer 3-5.5% German Tradition, Liberty, Mild and pleasant.

Mittelfrüh Ultra
(German)

34
 WHEAT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Hallertauer 3.5-5.5% Crystal, Liberty Known for its aromatic properties. A

Tradition (German) replacement for Hallertauer Mittelfrüh.

Hersbrucker 3-5.5% French Strisslespalt, Mt. Hood Mild to semi-strong, pleasant, hoppy.
(German)

Horizon 11-14% Magnum Pleasantly hoppy.

Liberty 3-6% Hallertauer, Hallertauer Mild and clean aroma, slightly spicy character.
Tradition, Mt. Hood

Magnum (German) 12-16% Northdown, Northern Brewer Known for bittering value and quality.

Magnum (U.S.) 10-14% Northdown, Northern Brewer High alpha variety

Mt. Hood 3-8% Crystal, French Strisslespalt, Mild, pleasant, and clean, somewhat pungent
Hersbrucker and resiny.

35
 WHEAT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Northern Brewer 7-10% Chinook, U.S. Northern Medium-strong with some wild tones.
(German) Brewer

Northern Brewer 6-10% Chinook, Nugget Medium-strong with some wild tones.
(U.S.)

Northwest Golding 4-5% Known for aromatic properties.

Nugget 11-14.5% Chinook, Columbus, Galena, Quite heavy and herbal.

U.K. Target

Olympic 11-13% Chinook Mild to medium, citrusy aroma, spicy.

Opal (German) 5-8% Styrian Golding German dual-purpose hop

Pacific Jade (New 12-14% A "soft" bittering hop with spicy and citrus
Zealand) aroma qualities.

36
 WHEAT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Pacifica (New 5-6% Hallertau family An aroma hop with some citrus and floral
Zealand) character

Perle (German) 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and hoppy, fruity
and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

Polaris (German) 18-24% Minty, icy quality.

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes, earthy,
spicy, and herbal.

Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

Santiam 5-7.9% German Spalt, German Spalt Noble characteristics.

Select, German Tettnanger

37
 WHEAT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Saphir (German) 2.5-4.5% Any noble hops Mild aroma hop.

Simcoe 12-14% A bittering and aromatic hop.

Sladek (Czech) 5-6% Czech Saaz, U.S. Saaz, U.S. A dual-purpose Saaz hybrid.
Tettnanger

Sorachi Ace (Japan) 13-16% Bittering hop with lemony aroma

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

Spalt Select 4-6% German Spalt, U.S. Saaz, U.S. Very fine Spalter-type aroma.
(German) Tettnanger

38
 WHEAT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Spalt Select (U.S.) 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy qualities.
Medium-strong aroma with wild American
tones.

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of floral

and citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

(France) Hood

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

Taurus (German) 12-17% Magnum high-alpha hop

Tettnanger 3.5-5.5% German Spalt, German Spalt Mild and pleasant, slightly spicy, herbal.
(German) Select, Saaz, U.S. Tettnanger

Tettnanger (U.S.) 3.4-5.2% Czech Saaz, German Spalt, An aromatic hop, mild and slightly spicy.

39
 WHEAT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Santiam

Tomahawk 15-17% Columbus Primarily a bittering hop.

Tradition (German) 5-7% Hallertauer Mittelfrüh, Very fine and similar to Hallertauer Mittelfrüh.
Hersbrucker

Ultra 2-4.1% Hallertauer Tradition, Liberty, Very good to outstanding, some Saaz-like
Saaz qualities. Aromatic properties similar to
Hallertauer.

Vanguard 4-5.7% Hallertauer Mittelfrüh, Saaz Aroma similar to continental European types.

Warrior 15-17% Nugget A bittering and aromatic hop.

Willamette 3.5-6% Styrian Golding, U.S. Fuggle, Mild and pleasant, slightly spicy, fruity, floral,
U.S. Tettnanger a little earthy.

Yakima Cluster 6-8.5% Used as a kettle hop for bittering.

40
 WHEAT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Zeus 13-17% Columbus Aromatic and pleasant.

41
 STOUT

Name Alpha Possible Substitutions Flavor Description

Acid %

Admiral (U.K.) 13.5-16% U.K. Challenger, U.K. Known for its bittering potential.
Northdown, U.K. Target

Ahtanum 4-6.3% Amarillo, Cascade Floral, citrus, sharp, and piney.

Amarillo 8-9% Cascade, Centennial Citrusy, flowery.

Boadicea (U.K.) 8-9% spicy

Bobeck (Slovenia) 3.5-7% U.K. Fuggle

Bramling Cross (U.K.) 5-7% U.K. Kent Golding, U.K. Quite mild, fruity currant aroma.
Progress, Whitbread Golding
Variety

Brewer's Gold (U.S.) 7-10% Bullion Bittering hop with neutral aroma
character.

42
 STOUT

Name Alpha Possible Substitutions Flavor Description

Acid %

Bullion (U.K.) 6.5-9% Columbus, Northern Brewer A rich hop primarily used for bittering.
Intense blackcurrant aroma.

Cascade (U.S.) 4.5-7% Amarillo, Centennial, possibly Pleasant, flowery, spicy, and citrusy.
Columbus Can have a grapefruit flavor.

Cascade (New Zealand) 6-8% Ahtanum, Cascade, Centennial Similar to US Cascade, has floral,
citrus grapefruit character.

Centennial 8-11.5% Cascade, possibly Columbus Medium with floral and citrus tones.

Challenger (U.K.) 6.5-8.5% Northern Brewer, U.S. or German Mild to moderate, quite spicy.
Perle

Chinook 10-14% Columbus, Northern Brewer, Mild to medium-heavy, spicy, piney,

Nugget, U.K. Target and grapefruity.

Citra (U.S.) 11-13% intense flavor

43
 STOUT

Name Alpha Possible Substitutions Flavor Description

Acid %

Cluster 5.5-8.5% Galena Medium and quite spicy.

Columbus 11-16% Chinook, Northern Brewer, Pleasant, with pungent aroma.

Nugget, U.K. Target

El Dorado (U.S.) 14-16% candy-like

First Gold (U.K.) 6.5-8.5% maybe Crystal, U.K. Kent A little like Golding family; spicy.
Golding

Fuggle (U.K.) 4-5.5% Styrian Golding, U.S. Fuggle, Mild, pleasant, hoppy, and robust.
Willamette

Fuggle (U.S.) 4-5.5% Styrian Golding, U.K. Fuggle, Mild and pleasant, earthy and fruity.
U.S. Tettnanger, Willamette

Galena 10-14% Chinook, Nugget, Pride of Medium but pleasant hoppiness,

Ringwood citrusy.

44
 STOUT

Name Alpha Possible Substitutions Flavor Description

Acid %

Glacier (U.S.) 5-9% Styrian Golding, U.S. Fuggle, Dual purpose hop with a citrus earthy
U.S. Tettnanger, Willamette aroma.

Golding (U.S.) 4-6% U.K. Golding, U.K. Progress, Mild, extremely pleasant, and gently
Whitbread Golding Variety hoppy.

Horizon 11-14% Magnum Pleasantly hoppy.

Kent Golding (U.K.) 4-5.5% U.K. Progress, U.S. Golding, Gentle, fragrant, and pleasant.
Whitbread Golding Variety

Legacy (U.S.) NA Clean grapefruit, floral, black currant

notes and a spicy aroma.

Magnum (German) 12-16% Northdown, Northern Brewer Known for bittering value and quality.

Magnum (U.S.) 10-14% Northdown, Northern Brewer High alpha variety

45
 STOUT

Name Alpha Possible Substitutions Flavor Description

Acid %

Nelson Sauvin (New 12-14% Unique hop with grape-like flavor

Zealand)

Newport 13-17% Galena, Nugget Fairly pungent.

Northdown (U.K.) 7.5-9.5% Fruity with some spiciness.

Northern Brewer 7-10% Chinook, U.S. Northern Brewer Medium-strong with some wild tones.
(German)

Northern Brewer (U.S.) 6-10% Chinook, Nugget Medium-strong with some wild tones.

Northwest Golding 4-5% Known for aromatic properties.

Nugget 11-14.5% Chinook, Columbus, Galena, Quite heavy and herbal.

U.K. Target

46
 STOUT

Name Alpha Possible Substitutions Flavor Description

Acid %

Olympic 11-13% Chinook Mild to medium, citrusy aroma, spicy.

Pacific Gem (New 13-15% Bittering hop with a woody character.

Zealand)

Pacific Jade (New 12-14% A "soft" bittering hop with spicy and
Zealand) citrus aroma qualities.

Palisade 5.5-9.5% Perhaps Cascade Some "American" characteristics.

Perle (German) 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and hoppy,
fruity and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

Phoenix (U.K.) 8-13% U.K. Challenger, U.K. Kent Similar to U.K. Challenger.
Golding, U.K. Northdown

47
 STOUT

Name Alpha Possible Substitutions Flavor Description

Acid %

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K. Target

Pioneer (U.K.) 8-10% U.K. Kent Golding A mild, typical English aroma.

Pride of Ringwood 7-10% Cluster, Galena Quite pronounced, woody, earthy,

(Australia) herbal.

Progress (U.K.) 5-7.5% Fuggle, U.K. Kent Golding Moderately strong, good aroma.

Santiam 5-7.9% German Spalt, German Spalt Noble characteristics.

Select, German Tettnanger

Satus 12.5-14% Galena Known for its bittering and aromatic

properties.

Simcoe 12-14% A bittering and aromatic hop.

48
 STOUT

Name Alpha Possible Substitutions Flavor Description

Acid %

Southern Cross (New 11-14% Piney, resinous bittering hop

Zealand)

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Styrian Golding 4.5-6% U.K. Fuggle, U.S. Fuggle, Delicate, slightly spicy.
(Slovenia) Willamette

Summit 16-18% Simcoe Ultra high-alpha bittering hop

Sun 12-16% Magnum High-alpha hop with intense character

Super Alpha (New 10-12% Earthy, piney bittering hop.

Zealand)

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite
12.5% intense.

49
 STOUT

Name Alpha Possible Substitutions Flavor Description

Acid %

Tomahawk 15-17% Columbus Primarily a bittering hop.

Warrior 15-17% Nugget A bittering and aromatic hop.

WGV (Whitbread 5-7% U.K. Kent Golding, U.K. Quite pleasant and hoppy, moderately
Golding Variety) (U.K.) Progress intense.

Willamette 3.5-6% Styrian Golding, U.S. Fuggle, Mild and pleasant, slightly spicy, fruity,
U.S. Tettnanger floral, a little earthy.

Yakima Cluster 6-8.5% Used as a kettle hop for bittering.

Zeus 13-17% Columbus Aromatic and pleasant.

50
 SPICE, HERB AND VEGETABLE BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Boadicea 8-9% spicy

(U.K.)

Cascade (U.S.) 4.5-7% Amarillo, Centennial, possibly Pleasant, flowery, spicy, and citrusy. Can
Columbus have a grapefruit flavor.

Centennial 8-11.5% Cascade, possibly Columbus Medium with floral and citrus tones.

Chinook 10-14% Columbus, Northern Brewer, Mild to medium-heavy, spicy, piney, and
Nugget, U.K. Target grapefruity.

Cluster 5.5-8.5% Galena Medium and quite spicy.

Columbus 11-16% Chinook, Northern Brewer, Pleasant, with pungent aroma.

Nugget, U.K. Target

El Dorado 14-16% candy-like

(U.S.)

51
 SPICE, HERB AND VEGETABLE BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Galena 10-14% Chinook, Nugget, Pride of Medium but pleasant hoppiness, citrusy.
Ringwood

Golding (U.S.) 4-6% U.K. Golding, U.K. Progress, Mild, extremely pleasant, and gently
Whitbread Golding Variety hoppy.

Horizon 11-14% Magnum Pleasantly hoppy.

Magnum 12-16% Northdown, Northern Brewer Known for bittering value and quality.
(German)

Magnum 10-14% Northdown, Northern Brewer High alpha variety

(U.S.)

Newport 13-17% Galena, Nugget Fairly pungent.

Nugget 11-14.5% Chinook, Columbus, Galena, Quite heavy and herbal.

U.K. Target

52
 SPICE, HERB AND VEGETABLE BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Olympic 11-13% Chinook Mild to medium, citrusy aroma, spicy.

Palisade 5.5-9.5% Perhaps Cascade Some "American" characteristics.

Perle 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and hoppy,
(German) fruity and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

Satus 12.5-14% Galena Known for its bittering and aromatic

properties.

Simcoe 12-14% A bittering and aromatic hop.

Sorachi Ace 13-16% Bittering hop with lemony aroma

(Japan)

53
 SPICE, HERB AND VEGETABLE BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Sovereign 5-6% U.K. Fuggle mild flavor

(U.K.)

Target (U.K.) 9.5-12.5% Fuggle, Willamette Pleasant English hop aroma, quite
intense.

Tomahawk 15-17% Columbus Primarily a bittering hop.

Warrior 15-17% Nugget A bittering and aromatic hop.

Willamette 3.5-6% Styrian Golding, U.S. Fuggle, Mild and pleasant, slightly spicy, fruity,
U.S. Tettnanger floral, a little earthy.

Yakima 6-8.5% Used as a kettle hop for bittering.

Cluster

Zeus 13-17% Columbus Aromatic and pleasant.

54
 SMOKED BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Boadicea (U.K.) 8-9% spicy

Cascade (U.S.) 4.5-7% Amarillo, Centennial, Pleasant, flowery, spicy, and citrusy. Can
possibly Columbus have a grapefruit flavor.

Centennial 8-11.5% Cascade, possibly Columbus Medium with floral and citrus tones.

Chinook 10-14% Columbus, Northern Brewer, Mild to medium-heavy, spicy, piney, and
Nugget, U.K. Target grapefruity.

Cluster 5.5-8.5% Galena Medium and quite spicy.

Columbus 11-16% Chinook, Northern Brewer, Pleasant, with pungent aroma.

Nugget, U.K. Target

El Dorado (U.S.) 14-16% candy-like

55
 SMOKED BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Hallertauer 3-5.5% German Tradition, Liberty, Mild and pleasant.

Mittelfrüh Ultra
(German)

Hallertauer 3.5-5.5% Crystal, Liberty Known for its aromatic properties. A

Tradition replacement for Hallertauer Mittelfrüh.
(German)

Hersbrucker 3-5.5% French Strisslespalt, Mt. Mild to semi-strong, pleasant, hoppy.

(German) Hood

Horizon 11-14% Magnum Pleasantly hoppy.

Liberty 3-6% Hallertauer, Hallertauer Mild and clean aroma, slightly spicy
Tradition, Mt. Hood character.

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

56
 SMOKED BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Mt. Hood 3-8% Crystal, French Strisslespalt, Mild, pleasant, and clean, somewhat
Hersbrucker pungent and resiny.

Northern Brewer 7-10% Chinook, U.S. Northern Medium-strong with some wild tones.
(German) Brewer

Northern Brewer 6-10% Chinook, Nugget Medium-strong with some wild tones.
(U.S.)

Northwest Golding 4-5% Known for aromatic properties.

Nugget 11-14.5% Chinook, Columbus, Galena, Quite heavy and herbal.

U.K. Target

Olympic 11-13% Chinook Mild to medium, citrusy aroma, spicy.

57
 SMOKED BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Palisade 5.5-9.5% Perhaps Cascade Some "American" characteristics.

Perle (German) 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and hoppy,
fruity and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes,
earthy, spicy, and herbal.

Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

Santiam 5-7.9% German Spalt, German Spalt Noble characteristics.

Select, German Tettnanger

Saphir (German) 2.5-4.5% Any noble hops Mild aroma hop.

58
 SMOKED BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Simcoe 12-14% A bittering and aromatic hop.

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

Spalt Select 4-6% German Spalt, U.S. Saaz, Very fine Spalter-type aroma.
(German) U.S. Tettnanger

Spalt Select (U.S.) 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy
qualities. Medium-strong aroma with
wild American tones.

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of

floral and citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

(France) Hood

59
 SMOKED BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite
12.5% intense.

Taurus (German) 12-17% Magnum high-alpha hop

Tettnanger 3.5-5.5% German Spalt, German Spalt Mild and pleasant, slightly spicy, herbal.
(German) Select, Saaz, U.S. Tettnanger

Tettnanger (U.S.) 3.4-5.2% Czech Saaz, German Spalt, An aromatic hop, mild and slightly spicy.
Santiam

Tomahawk 15-17% Columbus Primarily a bittering hop.

Tradition 5-7% Hallertauer Mittelfrüh, Very fine and similar to Hallertauer

(German) Hersbrucker Mittelfrüh.

Ultra 2-4.1% Hallertauer Tradition, Very good to outstanding, some Saaz-like

Liberty, Saaz qualities. Aromatic properties similar to
Hallertauer.

60
 SMOKED BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Vanguard 4-5.7% Hallertauer Mittelfrüh, Saaz Aroma similar to continental European

types.

Warrior 15-17% Nugget A bittering and aromatic hop.

Willamette 3.5-6% Styrian Golding, U.S. Fuggle, Mild and pleasant, slightly spicy, fruity,
U.S. Tettnanger floral, a little earthy.

Yakima Cluster 6-8.5% Used as a kettle hop for bittering.

Zeus 13-17% Columbus Aromatic and pleasant.

61
 SCOTTISH ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Admiral (U.K.) 13.5- U.K. Challenger, U.K. Known for its bittering potential.
16% Northdown, U.K. Target

Boadicea (U.K.) 8-9% spicy

Bobeck (Slovenia) 3.5-7% U.K. Fuggle

Bramling Cross 5-7% U.K. Kent Golding, U.K. Quite mild, fruity currant aroma.
(U.K.) Progress, Whitbread
Golding Variety

Brewer's Gold 7-10% Bullion Bittering hop with neutral aroma character.
(U.S.)

Celeia (Slovenia) 3-6% Styrian Golding Moderate and pleasant zesty bitterness with
matching floral aroma, making its use
widespread in both ale and lager brewing.
Stores very well.

62
 SCOTTISH ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Challenger (U.K.) 6.5- Northern Brewer, U.S. or Mild to moderate, quite spicy.
8.5% German Perle

El Dorado (U.S.) 14-16% candy-like

First Gold (U.K.) 6.5- maybe Crystal, U.K. Kent A little like Golding family; spicy.
8.5% Golding

Fuggle (U.K.) 4-5.5% Styrian Golding, U.S. Mild, pleasant, hoppy, and robust.
Fuggle, Willamette

Fuggle (U.S.) 4-5.5% Styrian Golding, U.K. Mild and pleasant, earthy and fruity.
Fuggle, U.S. Tettnanger,
Willamette

Golding (U.S.) 4-6% U.K. Golding, U.K. Mild, extremely pleasant, and gently hoppy.
Progress, Whitbread
Golding Variety

63
 SCOTTISH ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Horizon 11-14% Magnum Pleasantly hoppy.

Kent Golding 4-5.5% U.K. Progress, U.S. Gentle, fragrant, and pleasant.
(U.K.) Golding, Whitbread
Golding Variety

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Mt. Rainier (U.S.) 5-8.1% Hallertauer only available in 2012

Northdown (U.K.) 7.5-9.5% Fruity with some spiciness.

Northern Brewer 7-10% Chinook, U.S. Northern Medium-strong with some wild tones.
(German) Brewer

64
 SCOTTISH ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Northern Brewer 6-10% Chinook, Nugget Medium-strong with some wild tones.
(U.S.)

Northwest 4-5% Known for aromatic properties.

Golding

Opal (German) 5-8% Styrian Golding German dual-purpose hop

Phoenix (U.K.) 8-13% U.K. Challenger, U.K. Similar to U.K. Challenger.

Kent Golding, U.K.
Northdown

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K.

Target

Pioneer (U.K.) 8-10% U.K. Kent Golding A mild, typical English aroma.

Progress (U.K.) 5-7.5% Fuggle, U.K. Kent Golding Moderately strong, good aroma.

65
 SCOTTISH ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Styrian Golding 4.5-6% U.K. Fuggle, U.S. Fuggle, Delicate, slightly spicy.
(Slovenia) Willamette

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

WGV (Whitbread 5-7% U.K. Kent Golding, U.K. Quite pleasant and hoppy, moderately
Golding Variety) Progress intense.
(U.K.)

66
 PORTER

Name Alpha Possible Substitutions Flavor Description

Acid %

Admiral (U.K.) 13.5-16% U.K. Challenger, U.K. Known for its bittering potential.
Northdown, U.K. Target

Ahtanum 4-6.3% Amarillo, Cascade Floral, citrus, sharp, and piney.

Amarillo 8-9% Cascade, Centennial Citrusy, flowery.

Boadicea (U.K.) 8-9% spicy

Bobeck (Slovenia) 3.5-7% U.K. Fuggle

Bramling Cross 5-7% U.K. Kent Golding, U.K. Quite mild, fruity currant aroma.
(U.K.) Progress, Whitbread Golding
Variety

Brewer's Gold (U.S.) 7-10% Bullion Bittering hop with neutral aroma
character.

67
 PORTER

Name Alpha Possible Substitutions Flavor Description

Acid %

Brewer's Gold 6-7% Bullion, Galena, Northdown, Black currant, fruity, spicy.
(German) Northern Brewer

Bullion (U.K.) 6.5-9% Columbus, Northern Brewer A rich hop primarily used for
bittering. Intense blackcurrant
aroma.

Cascade (U.S.) 4.5-7% Amarillo, Centennial, possibly Pleasant, flowery, spicy, and
Columbus citrusy. Can have a grapefruit
flavor.

Centennial 8-11.5% Cascade, possibly Columbus Medium with floral and citrus
tones.

Challenger (U.K.) 6.5-8.5% Northern Brewer, U.S. or Mild to moderate, quite spicy.
German Perle

Chinook 10-14% Columbus, Northern Brewer, Mild to medium-heavy, spicy,

Nugget, U.K. Target piney, and grapefruity.

68
 PORTER

Name Alpha Possible Substitutions Flavor Description

Acid %

Citra (U.S.) 11-13% intense flavor

Cluster 5.5-8.5% Galena Medium and quite spicy.

Columbus 11-16% Chinook, Northern Brewer, Pleasant, with pungent aroma.

Nugget, U.K. Target

El Dorado (U.S.) 14-16% candy-like

First Gold (U.K.) 6.5-8.5% maybe Crystal, U.K. Kent A little like Golding family; spicy.
Golding

Fuggle (U.K.) 4-5.5% Styrian Golding, U.S. Fuggle, Mild, pleasant, hoppy, and robust.
Willamette

Fuggle (U.S.) 4-5.5% Styrian Golding, U.K. Fuggle, Mild and pleasant, earthy and
U.S. Tettnanger, Willamette fruity.

69
 PORTER

Name Alpha Possible Substitutions Flavor Description

Acid %

Galena 10-14% Chinook, Nugget, Pride of Medium but pleasant hoppiness,

Ringwood citrusy.

Glacier (U.S.) 5-9% Styrian Golding, U.S. Fuggle, Dual purpose hop with a citrus
U.S. Tettnanger, Willamette earthy aroma.

Golding (U.S.) 4-6% U.K. Golding, U.K. Progress, Mild, extremely pleasant, and
Whitbread Golding Variety gently hoppy.

Horizon 11-14% Magnum Pleasantly hoppy.

Kent Golding (U.K.) 4-5.5% U.K. Progress, U.S. Golding, Gentle, fragrant, and pleasant.
Whitbread Golding Variety

Magnum (German) 12-16% Northdown, Northern Brewer Known for bittering value and
quality.

Magnum (U.S.) 10-14% Northdown, Northern Brewer High alpha variety

70
 PORTER

Name Alpha Possible Substitutions Flavor Description

Acid %

Nelson Sauvin (New 12-14% Unique hop with grape-like flavor

Zealand)

Newport 13-17% Galena, Nugget Fairly pungent.

Northdown (U.K.) 7.5-9.5% Fruity with some spiciness.

Northern Brewer 7-10% Chinook, U.S. Northern Brewer Medium-strong with some wild
(German) tones.

Northern Brewer 6-10% Chinook, Nugget Medium-strong with some wild

(U.S.) tones.

Northwest Golding 4-5% Known for aromatic properties.

Nugget 11-14.5% Chinook, Columbus, Galena, Quite heavy and herbal.

U.K. Target

71
 PORTER

Name Alpha Possible Substitutions Flavor Description

Acid %

Olympic 11-13% Chinook Mild to medium, citrusy aroma,

spicy.

Pacific Gem (New 13-15% Bittering hop with a woody

Zealand) character.

Pacific Jade (New 12-14% A "soft" bittering hop with spicy

Zealand) and citrus aroma qualities.

Palisade 5.5-9.5% Perhaps Cascade Some "American" characteristics.

Perle (German) 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and
hoppy, fruity and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and
Northern Brewer bittering properties, pleasant and
slightly spicy.

Phoenix (U.K.) 8-13% U.K. Challenger, U.K. Kent Similar to U.K. Challenger.

72
 PORTER

Name Alpha Possible Substitutions Flavor Description

Acid %

Golding, U.K. Northdown

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K. Target

Pioneer (U.K.) 8-10% U.K. Kent Golding A mild, typical English aroma.

Pride of Ringwood 7-10% Cluster, Galena Quite pronounced, woody, earthy,

(Australia) herbal.

Progress (U.K.) 5-7.5% Fuggle, U.K. Kent Golding Moderately strong, good aroma.

Santiam 5-7.9% German Spalt, German Spalt Noble characteristics.

Select, German Tettnanger

Satus 12.5-14% Galena Known for its bittering and

aromatic properties.

Simcoe 12-14% A bittering and aromatic hop.

73
 PORTER

Name Alpha Possible Substitutions Flavor Description

Acid %

Southern Cross (New 11-14% Piney, resinous bittering hop

Zealand)

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Styrian Golding 4.5-6% U.K. Fuggle, U.S. Fuggle, Delicate, slightly spicy.
(Slovenia) Willamette

Summit 16-18% Simcoe Ultra high-alpha bittering hop

Sun 12-16% Magnum High-alpha hop with intense

character

Super Alpha (New 10-12% Earthy, piney bittering hop.

Zealand)

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite
12.5% intense.

74
 PORTER

Name Alpha Possible Substitutions Flavor Description

Acid %

Tomahawk 15-17% Columbus Primarily a bittering hop.

Warrior 15-17% Nugget A bittering and aromatic hop.

WGV (Whitbread 5-7% U.K. Kent Golding, U.K. Quite pleasant and hoppy,
Golding Variety) Progress moderately intense.
(U.K.)

Willamette 3.5-6% Styrian Golding, U.S. Fuggle, Mild and pleasant, slightly spicy,
U.S. Tettnanger fruity, floral, a little earthy.

Yakima Cluster 6-8.5% Used as a kettle hop for bittering.

Zeus 13-17% Columbus Aromatic and pleasant.

75
 LIGHT ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Boadicea (U.K.) 8-9% spicy

Bobeck 3.5-7% U.K. Fuggle

(Slovenia)

Cascade (U.S.) 4.5-7% Amarillo, Centennial, Pleasant, flowery, spicy, and citrusy. Can have
possibly Columbus a grapefruit flavor.

Celeia (Slovenia) 3-6% Styrian Golding Moderate and pleasant zesty bitterness with
matching floral aroma, making its use
widespread in both ale and lager brewing.
Stores very well.

Centennial 8-11.5% Cascade, possibly Medium with floral and citrus tones.
Columbus

El Dorado (U.S.) 14-16% candy-like

Hallertauer 3-5.5% German Tradition, Mild and pleasant.

Mittelfrüh

76
 LIGHT ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

(German) Liberty, Ultra

Hallertauer 3.5-5.5% Crystal, Liberty Known for its aromatic properties. A

Tradition replacement for Hallertauer Mittelfrüh.
(German)

Hersbrucker 3-5.5% French Strisslespalt, Mt. Mild to semi-strong, pleasant, hoppy.

(German) Hood

Horizon 11-14% Magnum Pleasantly hoppy.

Liberty 3-6% Hallertauer, Hallertauer Mild and clean aroma, slightly spicy
Tradition, Mt. Hood character.

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

77
 LIGHT ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Mt. Hood 3-8% Crystal, French Mild, pleasant, and clean, somewhat pungent
Strisslespalt, Hersbrucker and resiny.

Mt. Rainier 5-8.1% Hallertauer only available in 2012

(U.S.)

Northern Brewer 7-10% Chinook, U.S. Northern Medium-strong with some wild tones.
(German) Brewer

Northern Brewer 6-10% Chinook, Nugget Medium-strong with some wild tones.
(U.S.)

Northwest 4-5% Known for aromatic properties.

Golding

Opal (German) 5-8% Styrian Golding German dual-purpose hop

Palisade 5.5-9.5% Perhaps Cascade Some "American" characteristics.

78
 LIGHT ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Perle (German) 6-8.5% Northern Brewer, U.S. Moderately intense, good and hoppy, fruity
Perle and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K.

Target

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes, earthy,
spicy, and herbal.

Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

Santiam 5-7.9% German Spalt, German Noble characteristics.

Spalt Select, German
Tettnanger

Saphir (German) 2.5-4.5% Any noble hops Mild aroma hop.

79
 LIGHT ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Simcoe 12-14% A bittering and aromatic hop.

Smaragd 4-6% fine aroma

(German)

Sorachi Ace 13-16% Bittering hop with lemony aroma

(Japan)

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

Spalt Select 4-6% German Spalt, U.S. Saaz, Very fine Spalter-type aroma.
(German) U.S. Tettnanger

Spalt Select 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy
(U.S.) qualities. Medium-strong aroma with wild
American tones.

80
 LIGHT ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of floral

and citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

(France) Hood

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

Taurus (German) 12-17% Magnum high-alpha hop

Tettnanger 3.5-5.5% German Spalt, German Mild and pleasant, slightly spicy, herbal.
(German) Spalt Select, Saaz, U.S.
Tettnanger

Tettnanger (U.S.) 3.4-5.2% Czech Saaz, German An aromatic hop, mild and slightly spicy.
Spalt, Santiam

Tradition 5-7% Hallertauer Mittelfrüh, Very fine and similar to Hallertauer

81
 LIGHT ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

(German) Hersbrucker Mittelfrüh.

Ultra 2-4.1% Hallertauer Tradition, Very good to outstanding, some Saaz-like

Liberty, Saaz qualities. Aromatic properties similar to
Hallertauer.

Vanguard 4-5.7% Hallertauer Mittelfrüh, Aroma similar to continental European types.

Saaz

82
 KOLSCH & ALTBIER

Name Alpha Possible Substitutions Flavor Description

Acid %

Aurora (Slovenia) 6-8% Northern Brewer

Boadicea (U.K.) 8-9% spicy

Cascade 3-5% Any noble hops Different than US grown Cascades with
(Argentina) more of a spicy flavor and lemony aroma.

El Dorado (U.S.) 14-16% candy-like

Hallertau Aroma 6.5-8.5% Perle A dual purpose hop which has been used
(New Zealand) to replace Perle

Hallertauer (U.S.) 3.5-5.5% Hallertauer Tradition, Very mild, pleasant, and slightly flowery,
Liberty, Ultra some spicy.

Hallertauer Gold 6-6.5% Crystal, Mt. Hood Known for its aromatic properties
(German) similar to Hallertauer.

83
 KOLSCH & ALTBIER

Name Alpha Possible Substitutions Flavor Description

Acid %

Hallertauer 3-5.5% German Tradition, Liberty, Mild and pleasant.

Mittelfrüh Ultra
(German)

Hallertauer 3.5-5.5% Crystal, Liberty Known for its aromatic properties. A

Tradition replacement for Hallertauer Mittelfrüh.
(German)

Hersbrucker 3-5.5% French Strisslespalt, Mt. Mild to semi-strong, pleasant, hoppy.

(German) Hood

Horizon 11-14% Magnum Pleasantly hoppy.

Liberty 3-6% Hallertauer, Hallertauer Mild and clean aroma, slightly spicy
Tradition, Mt. Hood character.

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

84
 KOLSCH & ALTBIER

Name Alpha Possible Substitutions Flavor Description

Acid %

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Mt. Hood 3-8% Crystal, French Strisslespalt, Mild, pleasant, and clean, somewhat
Hersbrucker pungent and resiny.

Mt. Rainier (U.S.) 5-8.1% Hallertauer only available in 2012

Northern Brewer 7-10% Chinook, U.S. Northern Medium-strong with some wild tones.
(German) Brewer

Opal (German) 5-8% Styrian Golding German dual-purpose hop

Pacific Jade (New 12-14% A "soft" bittering hop with spicy and
Zealand) citrus aroma qualities.

Pacifica (New 5-6% Hallertau family An aroma hop with some citrus and
Zealand) floral character

85
 KOLSCH & ALTBIER

Name Alpha Possible Substitutions Flavor Description

Acid %

Perle (German) 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and hoppy,
fruity and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes,
earthy, spicy, and herbal.

Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

Santiam 5-7.9% German Spalt, German Spalt Noble characteristics.

Select, German Tettnanger

Saphir (German) 2.5-4.5% Any noble hops Mild aroma hop.

Sladek (Czech) 5-6% Czech Saaz, U.S. Saaz, U.S. A dual-purpose Saaz hybrid.
Tettnanger

86
 KOLSCH & ALTBIER

Name Alpha Possible Substitutions Flavor Description

Acid %

Smaragd 4-6% fine aroma

(German)

Southern Cross 11-14% Piney, resinous bittering hop

(New Zealand)

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

Spalt Select 4-6% German Spalt, U.S. Saaz, Very fine Spalter-type aroma.
(German) U.S. Tettnanger

Spalt Select (U.S.) 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy
qualities. Medium-strong aroma with
wild American tones.

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of

87
 KOLSCH & ALTBIER

Name Alpha Possible Substitutions Flavor Description

Acid %

floral and citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

(France) Hood

Super Alpha (New 10-12% Earthy, piney bittering hop.

Zealand)

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite
12.5% intense.

Taurus (German) 12-17% Magnum high-alpha hop

Tettnanger 3.5-5.5% German Spalt, German Spalt Mild and pleasant, slightly spicy, herbal.
(German) Select, Saaz, U.S. Tettnanger

Tettnanger (U.S.) 3.4-5.2% Czech Saaz, German Spalt, An aromatic hop, mild and slightly spicy.
Santiam

88
 KOLSCH & ALTBIER

Name Alpha Possible Substitutions Flavor Description

Acid %

Tradition 5-7% Hallertauer Mittelfrüh, Very fine and similar to Hallertauer

(German) Hersbrucker Mittelfrüh.

Ultra 2-4.1% Hallertauer Tradition, Very good to outstanding, some Saaz-like

Liberty, Saaz qualities. Aromatic properties similar to
Hallertauer.

Vanguard 4-5.7% Hallertauer Mittelfrüh, Saaz Aroma similar to continental European

types.

89
 INDIAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Admiral (U.K.) 13.5- U.K. Challenger, U.K. Known for its bittering potential.
16% Northdown, U.K. Target

Ahtanum 4-6.3% Amarillo, Cascade Floral, citrus, sharp, and piney.

Amarillo 8-9% Cascade, Centennial Citrusy, flowery.

Apollo 15-19% Zeus A high alpha acid varietal known for its
disease resistance.

Boadicea (U.K.) 8-9% spicy

Bobeck (Slovenia) 3.5-7% U.K. Fuggle

Bramling Cross 5-7% U.K. Kent Golding, U.K. Quite mild, fruity currant aroma.
(U.K.) Progress, Whitbread
Golding Variety

90
 INDIAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Bravo 14-17% Apollo, Zeus

Brewer's Gold 7-10% Bullion Bittering hop with neutral aroma character.
(U.S.)

Brewer's Gold 6-7% Bullion, Galena, Black currant, fruity, spicy.

(German) Northdown, Northern
Brewer

Bullion (U.K.) 6.5-9% Columbus, Northern A rich hop primarily used for bittering.
Brewer Intense blackcurrant aroma.

Calypso (U.S.) 12-14% Exhibits pleasant fruity notes-apple, pear,

fruit punch.

Cascade (U.S.) 4.5-7% Amarillo, Centennial, Pleasant, flowery, spicy, and citrusy. Can have
possibly Columbus a grapefruit flavor.

Cascade (New 6-8% Ahtanum, Cascade, Similar to US Cascade, has floral, citrus

91
 INDIAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Zealand) Centennial grapefruit character.

Celeia (Slovenia) 3-6% Styrian Golding Moderate and pleasant zesty bitterness with
matching floral aroma, making its use
widespread in both ale and lager brewing.
Stores very well.

Centennial 8-11.5% Cascade, possibly Medium with floral and citrus tones.
Columbus

Challenger (U.K.) 6.5- Northern Brewer, U.S. or Mild to moderate, quite spicy.
8.5% German Perle

Chinook 10-14% Columbus, Northern Mild to medium-heavy, spicy, piney, and

Brewer, Nugget, U.K. grapefruity.
Target

Citra (U.S.) 11-13% intense flavor

Cluster 5.5- Galena Medium and quite spicy.

8.5%

92
 INDIAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Columbus 11-16% Chinook, Northern Pleasant, with pungent aroma.

Brewer, Nugget, U.K.
Target

El Dorado (U.S.) 14-16% candy-like

First Gold (U.K.) 6.5- maybe Crystal, U.K. Kent A little like Golding family; spicy.
8.5% Golding

Fuggle (U.K.) 4-5.5% Styrian Golding, U.S. Mild, pleasant, hoppy, and robust.
Fuggle, Willamette

Fuggle (U.S.) 4-5.5% Styrian Golding, U.K. Mild and pleasant, earthy and fruity.
Fuggle, U.S. Tettnanger,
Willamette

Galena 10-14% Chinook, Nugget, Pride Medium but pleasant hoppiness, citrusy.
of Ringwood

93
 INDIAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Glacier (U.S.) 5-9% Styrian Golding, U.S. Dual purpose hop with a citrus earthy aroma.
Fuggle, U.S. Tettnanger,
Willamette

Golding (U.S.) 4-6% U.K. Golding, U.K. Mild, extremely pleasant, and gently hoppy.
Progress, Whitbread
Golding Variety

Hallertau Blanc 9-12% Winey, passion fruit, grapefruit, gooseberry,

(German) pineapple character.

Horizon 11-14% Magnum Pleasantly hoppy.

Huell Melon 7-8% Honeydew melon and strawberry aroma.

(German)

Kent Golding 4-5.5% U.K. Progress, U.S. Gentle, fragrant, and pleasant.
(U.K.) Golding, Whitbread
Golding Variety

94
 INDIAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Mosaic 11.5- Nugget, Simcoe Both fruity and containing grassy, floral,
13.5% earthy notes.

Nelson Sauvin 12-14% Unique hop with grape-like flavor

(New Zealand)

Newport 13-17% Galena, Nugget Fairly pungent.

Northdown 7.5- Fruity with some spiciness.

(U.K.) 9.5%

Northern Brewer 7-10% Chinook, U.S. Northern Medium-strong with some wild tones.
(German) Brewer

95
 INDIAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Northern Brewer 6-10% Chinook, Nugget Medium-strong with some wild tones.
(U.S.)

Northwest 4-5% Known for aromatic properties.

Golding

Nugget 11-14.5% Chinook, Columbus, Quite heavy and herbal.

Galena, U.K. Target

Olympic 11-13% Chinook Mild to medium, citrusy aroma, spicy.

Orbit (New NA Orbit is different each year as it uses a

Zealand) proprietary blend of hops specially selected
out of the New Zealand “Hops with a
Difference” breeding program.

Pacific Gem (New 13-15% Bittering hop with a woody character.

Zealand)

96
 INDIAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Pacific Jade (New 12-14% A "soft" bittering hop with spicy and citrus
Zealand) aroma qualities.

Palisade 5.5- Perhaps Cascade Some "American" characteristics.

9.5%

Perle (German) 6-8.5% Northern Brewer, U.S. Moderately intense, good and hoppy, fruity
Perle and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

Phoenix (U.K.) 8-13% U.K. Challenger, U.K. Similar to U.K. Challenger.

Kent Golding, U.K.
Northdown

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K.

Target

97
 INDIAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Pioneer (U.K.) 8-10% U.K. Kent Golding A mild, typical English aroma.

Pride of 7-10% Cluster, Galena Quite pronounced, woody, earthy, herbal.

Ringwood
(Australia)

Progress (U.K.) 5-7.5% Fuggle, U.K. Kent Moderately strong, good aroma.
Golding

Riwaka (New 4.5- Czech Saaz, possible Citrusy, grapefruit aroma hop
Zealand) 6.5% American "C" hops

Satus 12.5- Galena Known for its bittering and aromatic

14% properties.

Simcoe 12-14% A bittering and aromatic hop.

Sorachi Ace 13-16% Bittering hop with lemony aroma

(Japan)

98
 INDIAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Southern Cross 11-14% Piney, resinous bittering hop

(New Zealand)

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Styrian Golding 4.5-6% U.K. Fuggle, U.S. Fuggle, Delicate, slightly spicy.
(Slovenia) Willamette

Summer 5.6- A hop variety formerly known as Summer

(Australia) 6.4% Saaz that has a gentle floral aroma, slightly
earthy. Expect apricot and stone fruit notes
when used in dry hopping.

Summit 16-18% Simcoe Ultra high-alpha bittering hop

Sun 12-16% Magnum High-alpha hop with intense character

Super Alpha 10-12% Earthy, piney bittering hop.

(New Zealand)

99
 INDIAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Super Pride 14% Pride of Ringwood A high alpha variety bred from Pride of
(Australia) Ringwood.

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

Tomahawk 15-17% Columbus Primarily a bittering hop.

Wai-iti (New 3.4% Saaz Aroma hop with a startlingly citrus aroma
Zealand) made up of mandarin, lemon and lime zest

Waimea (New 16-19% High alpha but also lots of oils giving fresh
Zealand) tangelo and citrus fruit aroma with pine
needles

Warrior 15-17% Nugget A bittering and aromatic hop.

WGV (Whitbread 5-7% U.K. Kent Golding, U.K. Quite pleasant and hoppy, moderately
Golding Variety) Progress intense.

100
 INDIAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

(U.K.)

Willamette 3.5-6% Styrian Golding, U.S. Mild and pleasant, slightly spicy, fruity, floral,
Fuggle, U.S. Tettnanger a little earthy.

Yakima Cluster 6-8.5% Used as a kettle hop for bittering.

Zeus 13-17% Columbus Aromatic and pleasant.

101
 IMPERIAL STOUT & BARLEY WINE

Name Alpha Possible Substitutions Flavor Description

Acid %

Admiral (U.K.) 13.5-16% U.K. Challenger, U.K. Known for its bittering potential.
Northdown, U.K. Target

Apollo 15-19% Zeus A high alpha acid varietal known

for its disease resistance.

Boadicea (U.K.) 8-9% spicy

Bobeck (Slovenia) 3.5-7% U.K. Fuggle

Bramling Cross 5-7% U.K. Kent Golding, U.K. Quite mild, fruity currant aroma.
(U.K.) Progress, Whitbread Golding
Variety

Brewer's Gold (U.S.) 7-10% Bullion Bittering hop with neutral aroma
character.

Bullion (U.K.) 6.5-9% Columbus, Northern Brewer A rich hop primarily used for
bittering. Intense blackcurrant

102
 IMPERIAL STOUT & BARLEY WINE

Name Alpha Possible Substitutions Flavor Description

Acid %

aroma.

Cascade (U.S.) 4.5-7% Amarillo, Centennial, possibly Pleasant, flowery, spicy, and
Columbus citrusy. Can have a grapefruit
flavor.

Cascade (New 6-8% Ahtanum, Cascade, Centennial Similar to US Cascade, has floral,
Zealand) citrus grapefruit character.

Centennial 8-11.5% Cascade, possibly Columbus Medium with floral and citrus
tones.

Challenger (U.K.) 6.5-8.5% Northern Brewer, U.S. or Mild to moderate, quite spicy.
German Perle

Chinook 10-14% Columbus, Northern Brewer, Mild to medium-heavy, spicy,

Nugget, U.K. Target piney, and grapefruity.

Cluster 5.5-8.5% Galena Medium and quite spicy.

103
 IMPERIAL STOUT & BARLEY WINE

Name Alpha Possible Substitutions Flavor Description

Acid %

Columbus 11-16% Chinook, Northern Brewer, Pleasant, with pungent aroma.

Nugget, U.K. Target

El Dorado (U.S.) 14-16% candy-like

First Gold (U.K.) 6.5-8.5% maybe Crystal, U.K. Kent A little like Golding family; spicy.
Golding

Fuggle (U.K.) 4-5.5% Styrian Golding, U.S. Fuggle, Mild, pleasant, hoppy, and robust.
Willamette

Fuggle (U.S.) 4-5.5% Styrian Golding, U.K. Fuggle, Mild and pleasant, earthy and
U.S. Tettnanger, Willamette fruity.

Galena 10-14% Chinook, Nugget, Pride of Medium but pleasant hoppiness,

Ringwood citrusy.

Golding (U.S.) 4-6% U.K. Golding, U.K. Progress, Mild, extremely pleasant, and
Whitbread Golding Variety gently hoppy.

104
 IMPERIAL STOUT & BARLEY WINE

Name Alpha Possible Substitutions Flavor Description

Acid %

Horizon 11-14% Magnum Pleasantly hoppy.

Kent Golding (U.K.) 4-5.5% U.K. Progress, U.S. Golding, Gentle, fragrant, and pleasant.
Whitbread Golding Variety

Magnum (German) 12-16% Northdown, Northern Brewer Known for bittering value and
quality.

Magnum (U.S.) 10-14% Northdown, Northern Brewer High alpha variety

Nelson Sauvin (New 12-14% Unique hop with grape-like flavor

Zealand)

Newport 13-17% Galena, Nugget Fairly pungent.

Northdown (U.K.) 7.5-9.5% Fruity with some spiciness.

105
 IMPERIAL STOUT & BARLEY WINE

Name Alpha Possible Substitutions Flavor Description

Acid %

Northern Brewer 7-10% Chinook, U.S. Northern Brewer Medium-strong with some wild
(German) tones.

Northern Brewer 6-10% Chinook, Nugget Medium-strong with some wild

(U.S.) tones.

Northwest Golding 4-5% Known for aromatic properties.

Nugget 11-14.5% Chinook, Columbus, Galena, Quite heavy and herbal.

U.K. Target

Olympic 11-13% Chinook Mild to medium, citrusy aroma,

spicy.

Pacific Gem (New 13-15% Bittering hop with a woody

Zealand) character.

Pacific Jade (New 12-14% A "soft" bittering hop with spicy

Zealand) and citrus aroma qualities.

106
 IMPERIAL STOUT & BARLEY WINE

Name Alpha Possible Substitutions Flavor Description

Acid %

Palisade 5.5-9.5% Perhaps Cascade Some "American" characteristics.

Perle (German) 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and
hoppy, fruity and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and
Northern Brewer bittering properties, pleasant and
slightly spicy.

Phoenix (U.K.) 8-13% U.K. Challenger, U.K. Kent Similar to U.K. Challenger.
Golding, U.K. Northdown

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K. Target

Pioneer (U.K.) 8-10% U.K. Kent Golding A mild, typical English aroma.

Pride of Ringwood 7-10% Cluster, Galena Quite pronounced, woody, earthy,

(Australia) herbal.

107
 IMPERIAL STOUT & BARLEY WINE

Name Alpha Possible Substitutions Flavor Description

Acid %

Progress (U.K.) 5-7.5% Fuggle, U.K. Kent Golding Moderately strong, good aroma.

Satus 12.5-14% Galena Known for its bittering and

aromatic properties.

Simcoe 12-14% A bittering and aromatic hop.

Southern Cross (New 11-14% Piney, resinous bittering hop

Zealand)

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Summit 16-18% Simcoe Ultra high-alpha bittering hop

Sun 12-16% Magnum High-alpha hop with intense

character

108
 IMPERIAL STOUT & BARLEY WINE

Name Alpha Possible Substitutions Flavor Description

Acid %

Super Alpha (New 10-12% Earthy, piney bittering hop.

Zealand)

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite
12.5% intense.

Tomahawk 15-17% Columbus Primarily a bittering hop.

Warrior 15-17% Nugget A bittering and aromatic hop.

WGV (Whitbread 5-7% U.K. Kent Golding, U.K. Quite pleasant and hoppy,
Golding Variety) Progress moderately intense.
(U.K.)

Willamette 3.5-6% Styrian Golding, U.S. Fuggle, Mild and pleasant, slightly spicy,
U.S. Tettnanger fruity, floral, a little earthy.

Yakima Cluster 6-8.5% Used as a kettle hop for bittering.

109
 IMPERIAL STOUT & BARLEY WINE

Name Alpha Possible Substitutions Flavor Description

Acid %

Zeus 13-17% Columbus Aromatic and pleasant.

110
 GERMAN AMBER LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Aurora 6-8% Northern Brewer

(Slovenia)

Boadicea (U.K.) 8-9% spicy

Cascade 3-5% Any noble hops Different than US grown Cascades with more
(Argentina) of a spicy flavor and lemony aroma.

Celeia (Slovenia) 3-6% Styrian Golding Moderate and pleasant zesty bitterness with
matching floral aroma, making its use
widespread in both ale and lager brewing.
Stores very well.

El Dorado (U.S.) 14-16% candy-like

Green Bullet 11-14% Crystal, Hallertauer Dual purpose hop.

(New Zealand) Tradition, Liberty, Mt.
Hood, Ultra

111
 GERMAN AMBER LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Hallertau Aroma 6.5-8.5% Perle A dual purpose hop which has been used to
(New Zealand) replace Perle

Hallertauer 3.5-5.5% Hallertauer Tradition, Very mild, pleasant, and slightly flowery,
(U.S.) Liberty, Ultra some spicy.

Hallertauer Gold 6-6.5% Crystal, Mt. Hood Known for its aromatic properties similar to
(German) Hallertauer.

Hallertauer 3-5.5% German Tradition, Mild and pleasant.

Mittelfrüh Liberty, Ultra
(German)

Hallertauer 3.5-5.5% Crystal, Liberty Known for its aromatic properties. A

Tradition replacement for Hallertauer Mittelfrüh.
(German)

Herkules 12-17% bittering hop

(German)

112
 GERMAN AMBER LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Hersbrucker 3-5.5% French Strisslespalt, Mt. Mild to semi-strong, pleasant, hoppy.

(German) Hood

Horizon 11-14% Magnum Pleasantly hoppy.

Liberty 3-6% Hallertauer, Hallertauer Mild and clean aroma, slightly spicy
Tradition, Mt. Hood character.

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Merkur 12-15% Magnum high-alpha, bittering hop

(German)

Motueka (New 6.5-7.5% Czech Saaz, U.S. Saaz New aroma hop
Zealand)

113
 GERMAN AMBER LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Mt. Hood 3-8% Crystal, French Mild, pleasant, and clean, somewhat pungent
Strisslespalt, Hersbrucker and resiny.

Mt. Rainier 5-8.1% Hallertauer only available in 2012

(U.S.)

Pacifica (New 5-6% Hallertau family An aroma hop with some citrus and floral
Zealand) character

Perle (German) 6-8.5% Northern Brewer, U.S. Moderately intense, good and hoppy, fruity
Perle and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes, earthy,
spicy, and herbal.

Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

114
 GERMAN AMBER LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Santiam 5-7.9% German Spalt, German Noble characteristics.

Spalt Select, German
Tettnanger

Saphir (German) 2.5-4.5% Any noble hops Mild aroma hop.

Select (German) 4-6% Czech Saaz, German noble-type aroma

Spalt, Tettnanger

Sladek (Czech) 5-6% Czech Saaz, U.S. Saaz, A dual-purpose Saaz hybrid.
U.S. Tettnanger

Sorachi Ace 13-16% Bittering hop with lemony aroma

(Japan)

Southern Cross 11-14% Piney, resinous bittering hop

(New Zealand)

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

115
 GERMAN AMBER LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

Spalt Select 4-6% German Spalt, U.S. Saaz, Very fine Spalter-type aroma.
(German) U.S. Tettnanger

Spalt Select 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy
(U.S.) qualities. Medium-strong aroma with wild
American tones.

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of floral

and citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

(France) Hood

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

116
 GERMAN AMBER LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Taurus (German) 12-17% Magnum high-alpha hop

Tettnanger 3.5-5.5% German Spalt, German Mild and pleasant, slightly spicy, herbal.
(German) Spalt Select, Saaz, U.S.
Tettnanger

Tettnanger (U.S.) 3.4-5.2% Czech Saaz, German An aromatic hop, mild and slightly spicy.
Spalt, Santiam

Tradition 5-7% Hallertauer Mittelfrüh, Very fine and similar to Hallertauer

(German) Hersbrucker Mittelfrüh.

Ultra 2-4.1% Hallertauer Tradition, Very good to outstanding, some Saaz-like

Liberty, Saaz qualities. Aromatic properties similar to
Hallertauer.

Vanguard 4-5.7% Hallertauer Mittelfrüh, Aroma similar to continental European types.

Saaz

117
 FRUIT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Boadicea (U.K.) 8-9% spicy

El Dorado (U.S.) 14-16% candy-like

Hallertauer 3-5.5% German Tradition, Liberty, Mild and pleasant.

Mittelfrüh Ultra
(German)

Hallertauer 3.5-5.5% Crystal, Liberty Known for its aromatic properties. A

Tradition replacement for Hallertauer Mittelfrüh.
(German)

Hersbrucker 3-5.5% French Strisslespalt, Mt. Mild to semi-strong, pleasant, hoppy.

(German) Hood

Horizon 11-14% Magnum Pleasantly hoppy.

Liberty 3-6% Hallertauer, Hallertauer Mild and clean aroma, slightly spicy
Tradition, Mt. Hood character.

118
 FRUIT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Mt. Hood 3-8% Crystal, French Strisslespalt, Mild, pleasant, and clean, somewhat
Hersbrucker pungent and resiny.

Mt. Rainier (U.S.) 5-8.1% Hallertauer only available in 2012

Opal (German) 5-8% Styrian Golding German dual-purpose hop

Perle (German) 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and hoppy,
fruity and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

119
 FRUIT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K. Target

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes,
earthy, spicy, and herbal.

Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

Santiam 5-7.9% German Spalt, German Spalt Noble characteristics.

Select, German Tettnanger

Saphir (German) 2.5-4.5% Any noble hops Mild aroma hop.

Smaragd 4-6% fine aroma

(German)

Sorachi Ace 13-16% Bittering hop with lemony aroma

(Japan)

120
 FRUIT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

Spalt Select 4-6% German Spalt, U.S. Saaz, Very fine Spalter-type aroma.
(German) U.S. Tettnanger

Spalt Select (U.S.) 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy
qualities. Medium-strong aroma with
wild American tones.

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of

floral and citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

(France) Hood

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite

121
 FRUIT BEER

Name Alpha Possible Substitutions Flavor Description

Acid %

12.5% intense.

Tettnanger 3.5-5.5% German Spalt, German Spalt Mild and pleasant, slightly spicy, herbal.
(German) Select, Saaz, U.S. Tettnanger

Tettnanger (U.S.) 3.4-5.2% Czech Saaz, German Spalt, An aromatic hop, mild and slightly spicy.
Santiam

Tradition 5-7% Hallertauer Mittelfrüh, Very fine and similar to Hallertauer

(German) Hersbrucker Mittelfrüh.

Ultra 2-4.1% Hallertauer Tradition, Very good to outstanding, some Saaz-like

Liberty, Saaz qualities. Aromatic properties similar to
Hallertauer.

Vanguard 4-5.7% Hallertauer Mittelfrüh, Saaz Aroma similar to continental European

types.

122
 EUROPEAN PALE LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Aurora 6-8% Northern Brewer

(Slovenia)

Boadicea (U.K.) 8-9% spicy

Celeia (Slovenia) 3-6% Styrian Golding Moderate and pleasant zesty bitterness with
matching floral aroma, making its use
widespread in both ale and lager brewing.
Stores very well.

Crystal 2-4.5% French Strisslespalt, Mild and pleasant, spicy and flowery.
Hallertauer, Hersbrucker,
Liberty, Mt. Hood

El Dorado (U.S.) 14-16% candy-like

Ella (Australia) 13.3- Dual purpose hop that displays floral and
16.3% subtle spice notes. When used as a late
addition or dry hop, it imparts grapefruit
and topical flavors.

123
 EUROPEAN PALE LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Green Bullet 11-14% Crystal, Hallertauer Dual purpose hop.

(New Zealand) Tradition, Liberty, Mt.
Hood, Ultra

Hallertau Aroma 6.5- Perle A dual purpose hop which has been used to
(New Zealand) 8.5% replace Perle

Hallertauer 3.5-5.5% Hallertauer Tradition, Very mild, pleasant, and slightly flowery,
(U.S.) Liberty, Ultra some spicy.

Hallertauer Gold 6-6.5% Crystal, Mt. Hood Known for its aromatic properties similar to
(German) Hallertauer.

Hallertauer 3-5.5% German Tradition, Liberty, Mild and pleasant.

Mittelfrüh Ultra
(German)

Hallertauer 3.5-5.5% Crystal, Liberty Known for its aromatic properties. A

Tradition replacement for Hallertauer Mittelfrüh.
(German)

124
 EUROPEAN PALE LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Herkules 12-17% bittering hop

(German)

Hersbrucker 3-5.5% French Strisslespalt, Mt. Mild to semi-strong, pleasant, hoppy.

(German) Hood

Horizon 11-14% Magnum Pleasantly hoppy.

Liberty 3-6% Hallertauer, Hallertauer Mild and clean aroma, slightly spicy
Tradition, Mt. Hood character.

Lublin (Poland) 3-4.5% Czech Saaz, U.S. Saaz, U.S. Mild and typical of noble aroma types, spicy,
Tettnanger herbal.

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

125
 EUROPEAN PALE LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Marynka 9-12% New hop variety with intense aroma

(Poland)

Merkur 12-15% Magnum high-alpha, bittering hop

(German)

Millenium 12-15% Nugget Mild, herbal, similar to Nugget.

Motueka (New 6.5-7.5% Czech Saaz, U.S. Saaz New aroma hop
Zealand)

Mt. Hood 3-8% Crystal, French Mild, pleasant, and clean, somewhat
Strisslespalt, Hersbrucker pungent and resiny.

Mt. Rainier 5-8.1% Hallertauer only available in 2012

(U.S.)

Pacific Jade 12-14% A "soft" bittering hop with spicy and citrus
(New Zealand) aroma qualities.

126
 EUROPEAN PALE LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Pacifica (New 5-6% Hallertau family An aroma hop with some citrus and floral
Zealand) character

Perle (German) 6-8.5% Northern Brewer, U.S. Moderately intense, good and hoppy, fruity
Perle and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

Premiant 8-12.5% A dual purpose variety with a balanced

(Czech) bitterness and slightly spicy aroma

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes, earthy,
spicy, and herbal.

Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

Santiam 5-7.9% German Spalt, German Noble characteristics.

Spalt Select, German

127
 EUROPEAN PALE LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Tettnanger

Saphir (German) 2.5-4.5% Any noble hops Mild aroma hop.

Select (German) 4-6% Czech Saaz, German Spalt, noble-type aroma

Tettnanger

Sladek (Czech) 5-6% Czech Saaz, U.S. Saaz, U.S. A dual-purpose Saaz hybrid.
Tettnanger

Southern Cross 11-14% Piney, resinous bittering hop

(New Zealand)

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

Spalt Select 4-6% German Spalt, U.S. Saaz, Very fine Spalter-type aroma.

128
 EUROPEAN PALE LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

(German) U.S. Tettnanger

Spalt Select 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy
(U.S.) qualities. Medium-strong aroma with wild
American tones.

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of floral

and citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

(France) Hood

Styrian Golding 4.5-6% U.K. Fuggle, U.S. Fuggle, Delicate, slightly spicy.
(Slovenia) Willamette

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

Taurus 12-17% Magnum high-alpha hop

(German)

129
 EUROPEAN PALE LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Tettnanger 3.5-5.5% German Spalt, German Mild and pleasant, slightly spicy, herbal.
(German) Spalt Select, Saaz, U.S.
Tettnanger

Tettnanger 3.4- Czech Saaz, German Spalt, An aromatic hop, mild and slightly spicy.
(U.S.) 5.2% Santiam

Tradition 5-7% Hallertauer Mittelfrüh, Very fine and similar to Hallertauer

(German) Hersbrucker Mittelfrüh.

Ultra 2-4.1% Hallertauer Tradition, Very good to outstanding, some Saaz-like

Liberty, Saaz qualities. Aromatic properties similar to
Hallertauer.

Vanguard 4-5.7% Hallertauer Mittelfrüh, Aroma similar to continental European

Saaz types.

130
 EUROPEAN DARK LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Aurora (Slovenia) 6-8% Northern Brewer

Boadicea (U.K.) 8-9% spicy

Brewer's Gold 6-7% Bullion, Galena, Northdown, Black currant, fruity, spicy.
(German) Northern Brewer

Cascade 3-5% Any noble hops Different than US grown Cascades with more of a
(Argentina) spicy flavor and lemony aroma.

Celeia (Slovenia) 3-6% Styrian Golding Moderate and pleasant zesty bitterness with
matching floral aroma, making its use widespread in
both ale and lager brewing. Stores very well.

Crystal 2-4.5% French Strisslespalt, Mild and pleasant, spicy and flowery.
Hallertauer, Hersbrucker,
Liberty, Mt. Hood

El Dorado (U.S.) 14-16% candy-like

131
 EUROPEAN DARK LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Hallertau Aroma 6.5- Perle A dual purpose hop which has been used to replace
(New Zealand) 8.5% Perle

Herkules 12-17% bittering hop

(German)

Horizon 11-14% Magnum Pleasantly hoppy.

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Marynka 9-12% New hop variety with intense aroma

(Poland)

Merkur (German) 12-15% Magnum high-alpha, bittering hop

132
 EUROPEAN DARK LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Motueka (New 6.5- Czech Saaz, U.S. Saaz New aroma hop
Zealand) 7.5%

Mt. Rainier 5-8.1% Hallertauer only available in 2012

(U.S.)

Pacifica (New 5-6% Hallertau family An aroma hop with some citrus and floral character
Zealand)

Perle (German) 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and hoppy, fruity and a
little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering properties,
Northern Brewer pleasant and slightly spicy.

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes, earthy, spicy,
and herbal.

Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

133
 EUROPEAN DARK LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Santiam 5-7.9% German Spalt, German Spalt Noble characteristics.

Select, German Tettnanger

Saphir (German) 2.5- Any noble hops Mild aroma hop.

4.5%

Select (German) 4-6% Czech Saaz, German Spalt, noble-type aroma

Tettnanger

Sladek (Czech) 5-6% Czech Saaz, U.S. Saaz, U.S. A dual-purpose Saaz hybrid.
Tettnanger

Southern Cross 11-14% Piney, resinous bittering hop

(New Zealand)

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

134
 EUROPEAN DARK LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Spalt Select 4-6% German Spalt, U.S. Saaz, Very fine Spalter-type aroma.
(German) U.S. Tettnanger

Spalt Select 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy qualities.
(U.S.) Medium-strong aroma with wild American tones.

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of floral and
citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

(France) Hood

Styrian Golding 4.5-6% U.K. Fuggle, U.S. Fuggle, Delicate, slightly spicy.
(Slovenia) Willamette

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

Taurus (German) 12-17% Magnum high-alpha hop

135
 EUROPEAN DARK LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Tettnanger 3.5- German Spalt, German Spalt Mild and pleasant, slightly spicy, herbal.
(German) 5.5% Select, Saaz, U.S. Tettnanger

Tettnanger (U.S.) 3.4- Czech Saaz, German Spalt, An aromatic hop, mild and slightly spicy.
5.2% Santiam

136
 ENGLISH BITTER & PALE ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Admiral (U.K.) 13.5- U.K. Challenger, U.K. Known for its bittering potential.
16% Northdown, U.K. Target

Apollo 15-19% Zeus A high alpha acid varietal known for its
disease resistance.

Boadicea (U.K.) 8-9% spicy

Bobeck (Slovenia) 3.5-7% U.K. Fuggle

Bramling Cross 5-7% U.K. Kent Golding, U.K. Quite mild, fruity currant aroma.
(U.K.) Progress, Whitbread
Golding Variety

Brewer's Gold 7-10% Bullion Bittering hop with neutral aroma character.
(U.S.)

Brewer's Gold 6-7% Bullion, Galena, Black currant, fruity, spicy.

(German) Northdown, Northern

137
 ENGLISH BITTER & PALE ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Brewer

Bullion (U.K.) 6.5-9% Columbus, Northern A rich hop primarily used for bittering.
Brewer Intense blackcurrant aroma.

Cascade 3-5% Any noble hops Different than US grown Cascades with
(Argentina) more of a spicy flavor and lemony aroma.

Celeia (Slovenia) 3-6% Styrian Golding Moderate and pleasant zesty bitterness with
matching floral aroma, making its use
widespread in both ale and lager brewing.
Stores very well.

Challenger (U.K.) 6.5- Northern Brewer, U.S. or Mild to moderate, quite spicy.
8.5% German Perle

El Dorado (U.S.) 14-16% candy-like

First Gold (U.K.) 6.5- maybe Crystal, U.K. Kent A little like Golding family; spicy.
8.5% Golding

138
 ENGLISH BITTER & PALE ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Fuggle (U.K.) 4-5.5% Styrian Golding, U.S. Mild, pleasant, hoppy, and robust.
Fuggle, Willamette

Fuggle (U.S.) 4-5.5% Styrian Golding, U.K. Mild and pleasant, earthy and fruity.
Fuggle, U.S. Tettnanger,
Willamette

Galena 10-14% Chinook, Nugget, Pride of Medium but pleasant hoppiness, citrusy.
Ringwood

Glacier (U.S.) 5-9% Styrian Golding, U.S. Dual purpose hop with a citrus earthy
Fuggle, U.S. Tettnanger, aroma.
Willamette

Golding (U.S.) 4-6% U.K. Golding, U.K. Mild, extremely pleasant, and gently hoppy.
Progress, Whitbread
Golding Variety

Herald (U.K.) 11-13% New dual-purpose hop

139
 ENGLISH BITTER & PALE ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Horizon 11-14% Magnum Pleasantly hoppy.

Kent Golding 4-5.5% U.K. Progress, U.S. Gentle, fragrant, and pleasant.
(U.K.) Golding, Whitbread
Golding Variety

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Nelson Sauvin 12-14% Unique hop with grape-like flavor

(New Zealand)

Newport 13-17% Galena, Nugget Fairly pungent.

Northdown (U.K.) 7.5-9.5% Fruity with some spiciness.

140
 ENGLISH BITTER & PALE ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Northern Brewer 7-10% Chinook, U.S. Northern Medium-strong with some wild tones.
(German) Brewer

Northern Brewer 6-10% Chinook, Nugget Medium-strong with some wild tones.
(U.S.)

Northwest 4-5% Known for aromatic properties.

Golding

Opal (German) 5-8% Styrian Golding German dual-purpose hop

Pacific Gem (New 13-15% Bittering hop with a woody character.

Zealand)

Perle (German) 6-8.5% Northern Brewer, U.S. Moderately intense, good and hoppy, fruity
Perle and a little spicy.

Phoenix (U.K.) 8-13% U.K. Challenger, U.K. Similar to U.K. Challenger.

Kent Golding, U.K.

141
 ENGLISH BITTER & PALE ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Northdown

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K.

Target

Pioneer (U.K.) 8-10% U.K. Kent Golding A mild, typical English aroma.

Pride of Ringwood 7-10% Cluster, Galena Quite pronounced, woody, earthy, herbal.
(Australia)

Progress (U.K.) 5-7.5% Fuggle, U.K. Kent Golding Moderately strong, good aroma.

Satus 12.5- Galena Known for its bittering and aromatic

14% properties.

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Styrian Golding 4.5-6% U.K. Fuggle, U.S. Fuggle, Delicate, slightly spicy.
(Slovenia) Willamette

142
 ENGLISH BITTER & PALE ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Super Pride 14% Pride of Ringwood A high alpha variety bred from Pride of
(Australia) Ringwood.

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

WGV (Whitbread 5-7% U.K. Kent Golding, U.K. Quite pleasant and hoppy, moderately
Golding Variety) Progress intense.
(U.K.)

Willamette 3.5-6% Styrian Golding, U.S. Mild and pleasant, slightly spicy, fruity,
Fuggle, U.S. Tettnanger floral, a little earthy.

143
 ENGLISH & SCOTTISH STRONG ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Admiral (U.K.) 13.5- U.K. Challenger, U.K. Known for its bittering potential.
16% Northdown, U.K. Target

Boadicea (U.K.) 8-9% spicy

Bobeck (Slovenia) 3.5-7% U.K. Fuggle

Bramling Cross 5-7% U.K. Kent Golding, U.K. Quite mild, fruity currant aroma.
(U.K.) Progress, Whitbread
Golding Variety

Brewer's Gold 7-10% Bullion Bittering hop with neutral aroma character.
(U.S.)

Brewer's Gold 6-7% Bullion, Galena, Black currant, fruity, spicy.

(German) Northdown, Northern
Brewer

Bullion (U.K.) 6.5-9% Columbus, Northern Brewer A rich hop primarily used for bittering. Intense

144
 ENGLISH & SCOTTISH STRONG ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

blackcurrant aroma.

Celeia (Slovenia) 3-6% Styrian Golding Moderate and pleasant zesty bitterness with
matching floral aroma, making its use widespread
in both ale and lager brewing. Stores very well.

Challenger (U.K.) 6.5- Northern Brewer, U.S. or Mild to moderate, quite spicy.
8.5% German Perle

El Dorado (U.S.) 14-16% candy-like

First Gold (U.K.) 6.5- maybe Crystal, U.K. Kent A little like Golding family; spicy.
8.5% Golding

Fuggle (U.K.) 4-5.5% Styrian Golding, U.S. Mild, pleasant, hoppy, and robust.
Fuggle, Willamette

Fuggle (U.S.) 4-5.5% Styrian Golding, U.K. Mild and pleasant, earthy and fruity.
Fuggle, U.S. Tettnanger,
Willamette

145
 ENGLISH & SCOTTISH STRONG ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Golding (U.S.) 4-6% U.K. Golding, U.K. Mild, extremely pleasant, and gently hoppy.
Progress, Whitbread
Golding Variety

Herald (U.K.) 11-13% New dual-purpose hop

Horizon 11-14% Magnum Pleasantly hoppy.

Kent Golding 4-5.5% U.K. Progress, U.S. Gentle, fragrant, and pleasant.
(U.K.) Golding, Whitbread
Golding Variety

Magnum (German) 12-16% Northdown, Northern Known for bittering value and quality.
Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Northdown (U.K.) 7.5- Fruity with some spiciness.

146
 ENGLISH & SCOTTISH STRONG ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

9.5%

Northern Brewer 7-10% Chinook, U.S. Northern Medium-strong with some wild tones.
(German) Brewer

Northern Brewer 6-10% Chinook, Nugget Medium-strong with some wild tones.
(U.S.)

Northwest Golding 4-5% Known for aromatic properties.

Phoenix (U.K.) 8-13% U.K. Challenger, U.K. Kent Similar to U.K. Challenger.
Golding, U.K. Northdown

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K.

Target

Pioneer (U.K.) 8-10% U.K. Kent Golding A mild, typical English aroma.

Progress (U.K.) 5-7.5% Fuggle, U.K. Kent Golding Moderately strong, good aroma.

147
 ENGLISH & SCOTTISH STRONG ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Sorachi Ace (Japan) 13-16% Bittering hop with lemony aroma

Southern Cross 11-14% Piney, resinous bittering hop

(New Zealand)

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Styrian Golding 4.5-6% U.K. Fuggle, U.S. Fuggle, Delicate, slightly spicy.
(Slovenia) Willamette

Super Alpha (New 10-12% Earthy, piney bittering hop.

Zealand)

Super Pride 14% Pride of Ringwood A high alpha variety bred from Pride of
(Australia) Ringwood.

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

148
 ENGLISH & SCOTTISH STRONG ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

WGV (Whitbread 5-7% U.K. Kent Golding, U.K. Quite pleasant and hoppy, moderately intense.
Golding Variety) Progress
(U.K.)

Willamette 3.5-6% Styrian Golding, U.S. Mild and pleasant, slightly spicy, fruity, floral, a
Fuggle, U.S. Tettnanger little earthy.

149
 BROWN ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Ahtanum 4-6.3% Amarillo, Cascade Floral, citrus, sharp, and piney.

Boadicea (U.K.) 8-9% spicy

Bobeck (Slovenia) 3.5-7% U.K. Fuggle

Brewer's Gold 7-10% Bullion Bittering hop with neutral aroma character.
(U.S.)

Bullion (U.K.) 6.5-9% Columbus, Northern A rich hop primarily used for bittering. Intense
Brewer blackcurrant aroma.

Cascade (U.S.) 4.5-7% Amarillo, Centennial, Pleasant, flowery, spicy, and citrusy. Can have a
possibly Columbus grapefruit flavor.

Cascade (New 6-8% Ahtanum, Cascade, Similar to US Cascade, has floral, citrus grapefruit
Zealand) Centennial character.

150
 BROWN ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Celeia (Slovenia) 3-6% Styrian Golding Moderate and pleasant zesty bitterness with
matching floral aroma, making its use widespread
in both ale and lager brewing. Stores very well.

Centennial 8-11.5% Cascade, possibly Medium with floral and citrus tones.
Columbus

Chinook 10-14% Columbus, Northern Mild to medium-heavy, spicy, piney, and

Brewer, Nugget, U.K. grapefruity.
Target

Cluster 5.5- Galena Medium and quite spicy.

8.5%

Columbus 11-16% Chinook, Northern Pleasant, with pungent aroma.

Brewer, Nugget, U.K.
Target

El Dorado (U.S.) 14-16% candy-like

151
 BROWN ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

First Gold (U.K.) 6.5- maybe Crystal, U.K. Kent A little like Golding family; spicy.
8.5% Golding

Fuggle (U.K.) 4-5.5% Styrian Golding, U.S. Mild, pleasant, hoppy, and robust.
Fuggle, Willamette

Fuggle (U.S.) 4-5.5% Styrian Golding, U.K. Mild and pleasant, earthy and fruity.
Fuggle, U.S. Tettnanger,
Willamette

Galena 10-14% Chinook, Nugget, Pride of Medium but pleasant hoppiness, citrusy.
Ringwood

Golding (U.S.) 4-6% U.K. Golding, U.K. Mild, extremely pleasant, and gently hoppy.
Progress, Whitbread
Golding Variety

Herald (U.K.) 11-13% New dual-purpose hop

152
 BROWN ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Horizon 11-14% Magnum Pleasantly hoppy.

Kent Golding 4-5.5% U.K. Progress, U.S. Gentle, fragrant, and pleasant.
(U.K.) Golding, Whitbread
Golding Variety

Magnum (German) 12-16% Northdown, Northern Known for bittering value and quality.
Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Newport 13-17% Galena, Nugget Fairly pungent.

Northdown (U.K.) 7.5- Fruity with some spiciness.

9.5%

Northern Brewer 7-10% Chinook, U.S. Northern Medium-strong with some wild tones.
(German) Brewer

153
 BROWN ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Northern Brewer 6-10% Chinook, Nugget Medium-strong with some wild tones.
(U.S.)

Northwest Golding 4-5% Known for aromatic properties.

Nugget 11- Chinook, Columbus, Quite heavy and herbal.

14.5% Galena, U.K. Target

Olympic 11-13% Chinook Mild to medium, citrusy aroma, spicy.

Opal (German) 5-8% Styrian Golding German dual-purpose hop

Pacific Jade (New 12-14% A "soft" bittering hop with spicy and citrus aroma
Zealand) qualities.

Palisade 5.5- Perhaps Cascade Some "American" characteristics.

9.5%

154
 BROWN ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Perle (German) 6-8.5% Northern Brewer, U.S. Moderately intense, good and hoppy, fruity and a
Perle little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering properties,
Northern Brewer pleasant and slightly spicy.

Phoenix (U.K.) 8-13% U.K. Challenger, U.K. Similar to U.K. Challenger.

Kent Golding, U.K.
Northdown

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K.

Target

Pioneer (U.K.) 8-10% U.K. Kent Golding A mild, typical English aroma.

Progress (U.K.) 5-7.5% Fuggle, U.K. Kent Moderately strong, good aroma.
Golding

Santiam 5-7.9% German Spalt, German Noble characteristics.

Spalt Select, German

155
 BROWN ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Tettnanger

Satus 12.5- Galena Known for its bittering and aromatic properties.
14%

Simcoe 12-14% A bittering and aromatic hop.

Sorachi Ace (Japan) 13-16% Bittering hop with lemony aroma

Southern Cross 11-14% Piney, resinous bittering hop

(New Zealand)

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Styrian Golding 4.5-6% U.K. Fuggle, U.S. Fuggle, Delicate, slightly spicy.
(Slovenia) Willamette

Summit 16-18% Simcoe Ultra high-alpha bittering hop

156
 BROWN ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Sun 12-16% Magnum High-alpha hop with intense character

Super Alpha (New 10-12% Earthy, piney bittering hop.

Zealand)

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

Tomahawk 15-17% Columbus Primarily a bittering hop.

Warrior 15-17% Nugget A bittering and aromatic hop.

WGV (Whitbread 5-7% U.K. Kent Golding, U.K. Quite pleasant and hoppy, moderately intense.
Golding Variety) Progress
(U.K.)

Willamette 3.5-6% Styrian Golding, U.S. Mild and pleasant, slightly spicy, fruity, floral, a
Fuggle, U.S. Tettnanger little earthy.

157
 BROWN ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Yakima Cluster 6-8.5% Used as a kettle hop for bittering.

Zeus 13-17% Columbus Aromatic and pleasant.

158
 BOCK

Name Alpha Possible Substitutions Flavor Description

Acid %

Boadicea (U.K.) 8-9% spicy

Brewer's Gold 6-7% Bullion, Galena, Northdown, Black currant, fruity, spicy.
(German) Northern Brewer

El Dorado (U.S.) 14-16% candy-like

Green Bullet (New 11-14% Crystal, Hallertauer Dual purpose hop.

Zealand) Tradition, Liberty, Mt.
Hood, Ultra

Hallertauer (U.S.) 3.5-5.5% Hallertauer Tradition, Very mild, pleasant, and slightly flowery,
Liberty, Ultra some spicy.

Hallertauer Gold 6-6.5% Crystal, Mt. Hood Known for its aromatic properties
(German) similar to Hallertauer.

Hallertauer 3-5.5% German Tradition, Liberty, Mild and pleasant.

Mittelfrüh Ultra

159
 BOCK

Name Alpha Possible Substitutions Flavor Description

Acid %

(German)

Hallertauer 3.5-5.5% Crystal, Liberty Known for its aromatic properties. A

Tradition replacement for Hallertauer Mittelfrüh.
(German)

Herkules 12-17% bittering hop

(German)

Hersbrucker 3-5.5% French Strisslespalt, Mt. Mild to semi-strong, pleasant, hoppy.

(German) Hood

Horizon 11-14% Magnum Pleasantly hoppy.

Liberty 3-6% Hallertauer, Hallertauer Mild and clean aroma, slightly spicy
Tradition, Mt. Hood character.

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

160
 BOCK

Name Alpha Possible Substitutions Flavor Description

Acid %

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Merkur (German) 12-15% Magnum high-alpha, bittering hop

Motueka (New 6.5-7.5% Czech Saaz, U.S. Saaz New aroma hop
Zealand)

Mt. Hood 3-8% Crystal, French Strisslespalt, Mild, pleasant, and clean, somewhat
Hersbrucker pungent and resiny.

Mt. Rainier (U.S.) 5-8.1% Hallertauer only available in 2012

Pacifica (New 5-6% Hallertau family An aroma hop with some citrus and
Zealand) floral character

Perle (German) 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and hoppy,
fruity and a little spicy.

161
 BOCK

Name Alpha Possible Substitutions Flavor Description

Acid %

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes,
earthy, spicy, and herbal.

Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

Santiam 5-7.9% German Spalt, German Spalt Noble characteristics.

Select, German Tettnanger

Saphir (German) 2.5-4.5% Any noble hops Mild aroma hop.

Select (German) 4-6% Czech Saaz, German Spalt, noble-type aroma

Tettnanger

Sladek (Czech) 5-6% Czech Saaz, U.S. Saaz, U.S. A dual-purpose Saaz hybrid.
Tettnanger

162
 BOCK

Name Alpha Possible Substitutions Flavor Description

Acid %

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

Spalt Select 4-6% German Spalt, U.S. Saaz, Very fine Spalter-type aroma.
(German) U.S. Tettnanger

Spalt Select (U.S.) 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy
qualities. Medium-strong aroma with
wild American tones.

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of

floral and citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

(France) Hood

Super Alpha (New 10-12% Earthy, piney bittering hop.

163
 BOCK

Name Alpha Possible Substitutions Flavor Description

Acid %

Zealand)

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite
12.5% intense.

Taurus (German) 12-17% Magnum high-alpha hop

Tettnanger 3.5-5.5% German Spalt, German Spalt Mild and pleasant, slightly spicy, herbal.
(German) Select, Saaz, U.S. Tettnanger

Tettnanger (U.S.) 3.4-5.2% Czech Saaz, German Spalt, An aromatic hop, mild and slightly spicy.
Santiam

Tradition 5-7% Hallertauer Mittelfrüh, Very fine and similar to Hallertauer

(German) Hersbrucker Mittelfrüh.

Ultra 2-4.1% Hallertauer Tradition, Very good to outstanding, some Saaz-like

Liberty, Saaz qualities. Aromatic properties similar to
Hallertauer.

164
 BOCK

Name Alpha Possible Substitutions Flavor Description

Acid %

Vanguard 4-5.7% Hallertauer Mittelfrüh, Saaz Aroma similar to continental European

types.

165
 BELGIAN STRONG ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Boadicea (U.K.) 8-9% spicy

El Dorado (U.S.) 14-16% candy-like

Hallertauer (U.S.) 3.5-5.5% Hallertauer Tradition, Liberty, Very mild, pleasant, and slightly flowery,
Ultra some spicy.

Hallertauer Gold 6-6.5% Crystal, Mt. Hood Known for its aromatic properties similar to
(German) Hallertauer.

Hallertauer 3-5.5% German Tradition, Liberty, Mild and pleasant.

Mittelfrüh Ultra
(German)

Hallertauer 3.5-5.5% Crystal, Liberty Known for its aromatic properties. A

Tradition (German) replacement for Hallertauer Mittelfrüh.

Hersbrucker 3-5.5% French Strisslespalt, Mt. Hood Mild to semi-strong, pleasant, hoppy.
(German)

166
 BELGIAN STRONG ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Horizon 11-14% Magnum Pleasantly hoppy.

Liberty 3-6% Hallertauer, Hallertauer Mild and clean aroma, slightly spicy character.
Tradition, Mt. Hood

Magnum (German) 12-16% Northdown, Northern Brewer Known for bittering value and quality.

Magnum (U.S.) 10-14% Northdown, Northern Brewer High alpha variety

Mt. Hood 3-8% Crystal, French Strisslespalt, Mild, pleasant, and clean, somewhat pungent
Hersbrucker and resiny.

Perle (German) 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and hoppy, fruity
and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

167
 BELGIAN STRONG ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K. Target

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes, earthy,
spicy, and herbal.

Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

Santiam 5-7.9% German Spalt, German Spalt Noble characteristics.

Select, German Tettnanger

Saphir (German) 2.5-4.5% Any noble hops Mild aroma hop.

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

168
 BELGIAN STRONG ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Spalt Select 4-6% German Spalt, U.S. Saaz, U.S. Very fine Spalter-type aroma.
(German) Tettnanger

Spalt Select (U.S.) 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy qualities.
Medium-strong aroma with wild American
tones.

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of floral

and citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

(France) Hood

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

Tettnanger 3.5-5.5% German Spalt, German Spalt Mild and pleasant, slightly spicy, herbal.
(German) Select, Saaz, U.S. Tettnanger

169
 BELGIAN STRONG ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Tettnanger (U.S.) 3.4-5.2% Czech Saaz, German Spalt, An aromatic hop, mild and slightly spicy.
Santiam

Tradition (German) 5-7% Hallertauer Mittelfrüh, Very fine and similar to Hallertauer Mittelfrüh.
Hersbrucker

Ultra 2-4.1% Hallertauer Tradition, Liberty, Very good to outstanding, some Saaz-like
Saaz qualities. Aromatic properties similar to
Hallertauer.

Vanguard 4-5.7% Hallertauer Mittelfrüh, Saaz Aroma similar to continental European types.

170
 BELGIAN LAMBIC & SOUR ALE

Name Alpha Possible Substitutions Flavor Description

Acid %

Boadicea (U.K.) 8-9% spicy

El Dorado (U.S.) 14-16% candy-like

Hallertauer (U.S.) 3.5-5.5% Hallertauer Tradition, Very mild, pleasant, and slightly flowery,
Liberty, Ultra some spicy.

Hallertauer Gold 6-6.5% Crystal, Mt. Hood Known for its aromatic properties
(German) similar to Hallertauer.

Hallertauer 3-5.5% German Tradition, Liberty, Mild and pleasant.

Mittelfrüh Ultra
(German)

Hallertauer 3.5-5.5% Crystal, Liberty Known for its aromatic properties. A

Tradition replacement for Hallertauer Mittelfrüh.
(German)

Hersbrucker 3-5.5% French Strisslespalt, Mt. Mild to semi-strong, pleasant, hoppy.

171
(German) Hood

Horizon 11-14% Magnum Pleasantly hoppy.

Liberty 3-6% Hallertauer, Hallertauer Mild and clean aroma, slightly spicy
Tradition, Mt. Hood character.

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Mt. Hood 3-8% Crystal, French Strisslespalt, Mild, pleasant, and clean, somewhat
Hersbrucker pungent and resiny.

Perle (German) 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and hoppy,
fruity and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes,
earthy, spicy, and herbal.

172
Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

Santiam 5-7.9% German Spalt, German Spalt Noble characteristics.

Select, German Tettnanger

Saphir (German) 2.5-4.5% Any noble hops Mild aroma hop.

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

Spalt Select 4-6% German Spalt, U.S. Saaz, Very fine Spalter-type aroma.
(German) U.S. Tettnanger

Spalt Select (U.S.) 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy
qualities. Medium-strong aroma with
wild American tones.

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of

floral and citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

(France) Hood

173
 Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite
12.5% intense.

Tettnanger 3.5-5.5% German Spalt, German Spalt Mild and pleasant, slightly spicy, herbal.
(German) Select, Saaz, U.S. Tettnanger

Tettnanger (U.S.) 3.4-5.2% Czech Saaz, German Spalt, An aromatic hop, mild and slightly spicy.
Santiam

Tradition 5-7% Hallertauer Mittelfrüh, Very fine and similar to Hallertauer

(German) Hersbrucker Mittelfrüh.

Ultra 2-4.1% Hallertauer Tradition, Very good to outstanding, some Saaz-like

Liberty, Saaz qualities. Aromatic properties similar to
Hallertauer.

Vanguard 4-5.7% Hallertauer Mittelfrüh, Saaz

174
 BELGIAN & FRENCH ALES

Name Alpha Possible Substitutions Flavor Description

Acid %

Belma (U.S.) 12.1% Clean bitterness, citrus, tropical fruit

flavors.

Boadicea (U.K.) 8-9% spicy

El Dorado (U.S.) 14-16% candy-like

Hallertauer (U.S.) 3.5-5.5% Hallertauer Tradition, Very mild, pleasant, and slightly flowery,
Liberty, Ultra some spicy.

Hallertauer Gold 6-6.5% Crystal, Mt. Hood Known for its aromatic properties
(German) similar to Hallertauer.

Hallertauer 3-5.5% German Tradition, Liberty, Mild and pleasant.

Mittelfrüh Ultra
(German)

Hallertauer 3.5-5.5% Crystal, Liberty Known for its aromatic properties. A

Tradition replacement for Hallertauer Mittelfrüh.

175
 BELGIAN & FRENCH ALES

Name Alpha Possible Substitutions Flavor Description

Acid %

(German)

Hersbrucker 3-5.5% French Strisslespalt, Mt. Mild to semi-strong, pleasant, hoppy.

(German) Hood

Horizon 11-14% Magnum Pleasantly hoppy.

Huell Melon 7-8% Honeydew melon and strawberry aroma.

(German)

Liberty 3-6% Hallertauer, Hallertauer Mild and clean aroma, slightly spicy
Tradition, Mt. Hood character.

Magnum 12-16% Northdown, Northern Known for bittering value and quality.
(German) Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

176
 BELGIAN & FRENCH ALES

Name Alpha Possible Substitutions Flavor Description

Acid %

Mandarina 7-10% Cascade Mandarin orangey flavor and aroma.

Bavaria (German)

Mt. Hood 3-8% Crystal, French Strisslespalt, Mild, pleasant, and clean, somewhat
Hersbrucker pungent and resiny.

Mt. Rainier (U.S.) 5-8.1% Hallertauer only available in 2012

Perle (German) 6-8.5% Northern Brewer, U.S. Perle Moderately intense, good and hoppy,
fruity and a little spicy.

Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Known for its aromatic and bittering
Northern Brewer properties, pleasant and slightly spicy.

Pilgrim (U.K.) 9-13% U.K. Challenger, U.K. Target

Polaris (German) 18-24% Minty, icy quality.

177
 BELGIAN & FRENCH ALES

Name Alpha Possible Substitutions Flavor Description

Acid %

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes,
earthy, spicy, and herbal.

Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

Santiam 5-7.9% German Spalt, German Spalt Noble characteristics.

Select, German Tettnanger

Saphir (German) 2.5-4.5% Any noble hops Mild aroma hop.

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

Spalt Select 4-6% German Spalt, U.S. Saaz, Very fine Spalter-type aroma.
(German) U.S. Tettnanger

178
 BELGIAN & FRENCH ALES

Name Alpha Possible Substitutions Flavor Description

Acid %

Spalt Select (U.S.) 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy
qualities. Medium-strong aroma with
wild American tones.

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of

floral and citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

(France) Hood

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite
12.5% intense.

Tettnanger 3.5-5.5% German Spalt, German Spalt Mild and pleasant, slightly spicy, herbal.
(German) Select, Saaz, U.S. Tettnanger

Tettnanger (U.S.) 3.4-5.2% Czech Saaz, German Spalt, An aromatic hop, mild and slightly spicy.
Santiam

179
 BELGIAN & FRENCH ALES

Name Alpha Possible Substitutions Flavor Description

Acid %

Tradition 5-7% Hallertauer Mittelfrüh, Very fine and similar to Hallertauer

(German) Hersbrucker Mittelfrüh.

Ultra 2-4.1% Hallertauer Tradition, Very good to outstanding, some Saaz-like

Liberty, Saaz qualities. Aromatic properties similar to
Hallertauer.

Vanguard 4-5.7% Hallertauer Mittelfrüh, Saaz Aroma similar to continental European

types.

Wai-iti (New 3.4% Saaz Aroma hop with a startlingly citrus

Zealand) aroma made up of mandarin, lemon and
lime zest

180
 AMERICAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Belma (U.S.) 12.1% Clean bitterness, citrus, tropical fruit flavors.

Boadicea 8-9% spicy

(U.K.)

Calypso (U.S.) 12-14% Exhibits pleasant fruity notes-apple, pear, fruit punch.

El Dorado 14-16% candy-like

(U.S.)

Galaxy 11-16% When used as a late addition or dry hopped, it

(Australia) contributes a pungent flavor of passionfruit and citrus.

Hallertau 9-12% Winey, passion fruit, grapefruit, gooseberry, pineapple

Blanc character.
(German)

Kohatu (New 3% Aroma hop with high essential oils and intense floral
Zealand) characters of pine needles and tropical fruit.

181
 AMERICAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

Magnum 10-14% Northdown, High alpha variety

(U.S.) Northern Brewer

Mandarina 7-10% Cascade Mandarin orangey flavor and aroma.

Bavaria
(German)

Opal (German) 5-8% Styrian Golding German dual-purpose hop

Orbit (New NA Orbit is different each year as it uses a proprietary

Zealand) blend of hops specially selected out of the New Zealand
“Hops with a Difference” breeding program.

Pilgrim (U.K.) 9-13% U.K. Challenger,

U.K. Target

Sovereign 5-6% U.K. Fuggle mild flavor

(U.K.)

Summer 5.6- A hop variety formerly known as Summer Saaz that has
a gentle floral aroma, slightly earthy. Expect apricot

182
 AMERICAN PALE ALE

Name Alpha Possible Flavor Description

Acid % Substitutions

(Australia) 6.4% and stone fruit notes when used in dry hopping.

Topaz 13.7- A dual purpose hop, Topaz adds a resinous, grassy

(Australia) 17.7% flavors; however, with later additions and in higher
gravity brews, light tropical fruit flavors (some say
lychee) become more pronounced.

Vic Secret 14-17% An aroma hop with resinous, grassy and mild fruit
(Australia) flavors. Late and dry hop additions introduce appealing
clean and distinct pineapple and pine characters.
Lighter and less dominant than Galaxy.

Wai-iti (New 3.4% Saaz Aroma hop with a startlingly citrus aroma made up of
Zealand) mandarin, lemon and lime zest

183
 AMERICAN LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Boadicea (U.K.) 8-9% spicy

Celeia (Slovenia) 3-6% Styrian Golding Moderate and pleasant zesty bitterness with
matching floral aroma, making its use
widespread in both ale and lager brewing.
Stores very well.

Chinook 10-14% Columbus, Northern Mild to medium-heavy, spicy, piney, and

Brewer, Nugget, U.K. grapefruity.
Target

Cluster 5.5-8.5% Galena Medium and quite spicy.

Crystal 2-4.5% French Strisslespalt, Mild and pleasant, spicy and flowery.
Hallertauer, Hersbrucker,
Liberty, Mt. Hood

El Dorado (U.S.) 14-16% candy-like

184
 AMERICAN LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Ella (Australia) 13.3- Dual purpose hop that displays floral and
16.3% subtle spice notes. When used as a late
addition or dry hop, it imparts grapefruit
and topical flavors.

Green Bullet 11-14% Crystal, Hallertauer Dual purpose hop.

(New Zealand) Tradition, Liberty, Mt.
Hood, Ultra

Hallertau Aroma 6.5- Perle A dual purpose hop which has been used to
(New Zealand) 8.5% replace Perle

Hallertauer 3.5-5.5% Hallertauer Tradition, Very mild, pleasant, and slightly flowery,
(U.S.) Liberty, Ultra some spicy.

Hallertauer Gold 6-6.5% Crystal, Mt. Hood Known for its aromatic properties similar to
(German) Hallertauer.

Hallertauer 3-5.5% German Tradition, Liberty, Mild and pleasant.

Mittelfrüh Ultra
(German)

185
 AMERICAN LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Hallertauer 3.5-5.5% Crystal, Liberty Known for its aromatic properties. A

Tradition replacement for Hallertauer Mittelfrüh.
(German)

Herkules 12-17% bittering hop

(German)

Hersbrucker 3-5.5% French Strisslespalt, Mt. Mild to semi-strong, pleasant, hoppy.

(German) Hood

Horizon 11-14% Magnum Pleasantly hoppy.

Legacy (U.S.) NA Clean grapefruit, floral, black currant notes

and a spicy aroma.

Liberty 3-6% Hallertauer, Hallertauer Mild and clean aroma, slightly spicy
Tradition, Mt. Hood character.

Magnum 12-16% Northdown, Northern Known for bittering value and quality.

186
 AMERICAN LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

(German) Brewer

Magnum (U.S.) 10-14% Northdown, Northern High alpha variety

Brewer

Merkur 12-15% Magnum high-alpha, bittering hop

(German)

Millenium 12-15% Nugget Mild, herbal, similar to Nugget.

Mt. Hood 3-8% Crystal, French Mild, pleasant, and clean, somewhat
Strisslespalt, Hersbrucker pungent and resiny.

Mt. Rainier 5-8.1% Hallertauer only available in 2012

(U.S.)

Newport 13-17% Galena, Nugget Fairly pungent.

Olympic 11-13% Chinook Mild to medium, citrusy aroma, spicy.

187
 AMERICAN LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Pacific Jade 12-14% A "soft" bittering hop with spicy and citrus
(New Zealand) aroma qualities.

Saaz (Czech) 3-4.5% U.S. Saaz Very mild with pleasant hoppy notes, earthy,
spicy, and herbal.

Saaz (U.S.) 3-5% Czech Saaz Mild and pleasant, earthy and spicy.

Santiam 5-7.9% German Spalt, German Noble characteristics.

Spalt Select, German
Tettnanger

Saphir (German) 2.5-4.5% Any noble hops Mild aroma hop.

Sladek (Czech) 5-6% Czech Saaz, U.S. Saaz, U.S. A dual-purpose Saaz hybrid.
Tettnanger

Sorachi Ace 13-16% Bittering hop with lemony aroma

(Japan)

188
 AMERICAN LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Southern Cross 11-14% Piney, resinous bittering hop

(New Zealand)

Sovereign (U.K.) 5-6% U.K. Fuggle mild flavor

Spalt (German) 4-5.5% German Spalt Select, U.S. Mild and pleasant, slightly spicy.
Saaz, U.S. Tettnanger

Spalt Select 4-6% German Spalt, U.S. Saaz, Very fine Spalter-type aroma.
(German) U.S. Tettnanger

Spalt Select 3-5% Saaz, Tettnanger Medium intensity and pleasant hoppy
(U.S.) qualities. Medium-strong aroma with wild
American tones.

Sterling 6-9% Saaz Herbal, spicy, pleasant aroma, hint of floral

and citrus.

Strisslespalt 3-5% Crystal, Hersbrucker, Mt. Medium intensity, pleasant, hoppy.

189
 AMERICAN LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

(France) Hood

Styrian Golding 4.5-6% U.K. Fuggle, U.S. Fuggle, Delicate, slightly spicy.
(Slovenia) Willamette

Super Alpha 10-12% Earthy, piney bittering hop.

(New Zealand)

Target (U.K.) 9.5- Fuggle, Willamette Pleasant English hop aroma, quite intense.
12.5%

Taurus 12-17% Magnum high-alpha hop

(German)

Tettnanger 3.5-5.5% German Spalt, German Mild and pleasant, slightly spicy, herbal.
(German) Spalt Select, Saaz, U.S.
Tettnanger

Tettnanger 3.4- Czech Saaz, German Spalt, An aromatic hop, mild and slightly spicy.
(U.S.) 5.2% Santiam

190
 AMERICAN LAGER

Name Alpha Possible Substitutions Flavor Description

Acid %

Tradition 5-7% Hallertauer Mittelfrüh, Very fine and similar to Hallertauer

(German) Hersbrucker Mittelfrüh.

Ultra 2-4.1% Hallertauer Tradition, Very good to outstanding, some Saaz-like

Liberty, Saaz qualities. Aromatic properties similar to
Hallertauer.

Vanguard 4-5.7% Hallertauer Mittelfrüh, Aroma similar to continental European

Saaz types.

191
 YEAST CHART
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

BELGIAN & FRENCH ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Abbey IV WLP540 L White Labs Medium Medium 66-72° Authentic Trappist style yeast.
(18-22°) Available Jul-Aug.

American Farmhouse L White Labs Medium Medium 68-72° Consists of a traditional farmhouse
Blend WLP670 (20-22°) strain and Brettanomyces.

Antwerp Ale L White Labs Medium Medium 67-70° Clean, almost lager-like with
WLP515 (19-21°) biscuity ale aroma. Available Nov-
Dec.

Belgian Abbaye L East Coast Medium Medium 66-72° Limited availability. Robust, estery
ECY09 Yeast (18-22°) with large notes of clove and fruit.

Belgian Ale WLP550 L White Labs Medium 78-85% 68-78° Phenolic and spicy flavours
(20-25°) dominate the profile.

Belgian Ale Yeast D Mangrove Medium High 79-90° Spicy and peppery characteristics.
Jack (26-32°)

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 BELGIAN & FRENCH ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Belgian Ale Yeast D Mangrove Medium High 79-90° Slight peppery characteristics.
Jack (26-32°)

Belgian Dark Ale L Wyeast Medium Medium 65-80° Seasonal Availability. High acid
3822-PC (18-26°) producer with balanced ester and
phenol production allowing a good
expression of malt profile.

Belgian Saison 3724 L Wyeast Low 76-80% 70-95° Very tart and dry with spicy and
(21-35°) bubblegum aromatics

Belgian Saison I L White Labs Medium 65-75% 68-75° Produces earthy, spicy, and peppery
WLP565 (20-23°) notes.

Belgian Saison II L White Labs Medium High 68-78° Fruity ester production, moderately
WLP566 (20-25°) phenolic.

Belgian Saison III L White Labs Low/Med Medium 68-75° High fruit ester, slight tartness.
WLP585 (20-23°) Available Jul-Aug.

193
 BELGIAN & FRENCH ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Belgian Schelde Ale L Wyeast Medium Medium 62-74° Seasonal Availability. Produces
3655-PC (16-23°) complex Belgian flavors and
aromas.

Belgian Stout 1581- L Wyeast Medium Medium 65-75° Seasonal Availability. Ferments to
PC (18-23°) dryness and produces moderate
levels of esters.

Belgian Style Ale L White Labs Medium 74-80% 68-75° Blend of Trappist yeast and Belgian
Yeast Blend WLP575 (20-23°) ale yeast

Belgian Style Saison L White Labs Medium 70-80% 70-80° Complex, fruity aromas and flavors.
Ale Blend WLP568 (21-26°)

Belgian White L East Coast Low Medium 70-76° Produces flavors reminiscent of wit
ECY11 Yeast (21-24°) biers

Belle Saison D Lallemand Low High 63° Aroma is fruity, spicy and peppery
(17°) due to ester and phenol production.

194
 BELGIAN & FRENCH ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Biere de Garde 3725- L Wyeast Low Medium 70-84° Seasonal Availability. Low to
PC (21-28°) moderate ester production with
subtle spiciness.

Brettanomyces L White Labs Low High 70-85° Produces a slightly tart beer with
Bruxellensis Trois (21-29°) delicate characteristics of mango
and pineapple.

Brewferm Top D Brewferm Med/High NA 64-77° Universal top-fermenting beer yeast.

(17-25°)

Canadian/Belgian Ale L Wyeast Medium Medium 65-80° Seasonal Availability. Banana and
3864-PC (18-26°) fruit esters complemented with mild
phenolics and hints of acidity.

CBC-1 (Cask and D Lallemand Low/Med NA 59-77° Valued for its refermentation ability.
Bottle Conditioning) (15-25°)

Farmhouse Ale 3726- L Wyeast Medium Medium 70-84° Seasonal Availability. Complex
PC (21-28°) esters balanced with earthy/spicy
notes.

195
 BELGIAN & FRENCH ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Farmhouse Brett L East Coast NA NA Limited availability. Produces a

ECY03 Yeast fruity and funky profile with some
acidity.

Flanders Golden Ale L Wyeast Low/Med Medium 64-80° Seasonal Availability. Will produce
3739-PC (17-26°) moderate fruity esters and spicy
phenols.

Flemish Ale Blend L White Labs Low/Med High 68-80° Creates a complex, dark stone fruit
WLP665 (20-26°) characteristic.

French Ale WLP072 L White Labs Med/High Low 63-73° Clean strain that complements malt
(17-22°) flavor. Available May-June.

French Saison 3711 L Wyeast Low High 65-77° Versatile strain for Saisons and
(18-25°) other Belgian styles that are
aromatic, estery, and spicy.

Leuven Pale Ale L Wyeast High Medium 65-80° Seasonal Availability. Produces a
3538-PC (18-26°) spicy character and mild esters.

196
 BELGIAN & FRENCH ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Safbrew T-58 D Fermentis Low 75% 59-75° Develops estery and somewhat
(15-23°) peppery spiceyness.

Saison Brasserie L East Coast Medium Medium 75-85° Limited availability. Both fruity and
Blend ECY08 Yeast (23-29°) spicy characteristics accompanied
by dryness.

Saison Single-Strain L East Coast Medium Medium 75-82° Spring/Summer. Smooth, full
ECY14 Yeast (23-27°) character with mild esters
reminiscent of apple pie spice.

The Monk D Real Medium 75-80% 66-72° Ferments tripels and high-gravity
Brewers (18-22°) ales to 15% ABV.
Yeast

Trappist Ale BRY L Siebel Inst. Medium High 64-72° Dry estery flavor with a light clove-
204 (17-22°) like spiciness.

Trappist Ale ECY13 L East Coast Medium Medium 74-76° Traditional Trappist yeast with a
Yeast (23-24°) complex, dry, fruity malt profile.

197
 BELGIAN & FRENCH ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Trappist Ale L White Labs Low/Med 75-80% 65-72° Distinctive fruitiness and plum
WLP500 (18-22°) characteristics.

Trappist Blend 3789- L Wyeast Medium Medium 68-85° Seasonal Availability. A unique
PC (20-29°) blend of Belgian Saccharomyces
and Brettanomyces.

198
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

WHEAT BEER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Amer. Hefeweizen L White Labs Low 70-75% 65-69° Produces a slight amount of banana
Ale WLP320 (18-20°) and clove notes.

American Wheat L Wyeast Low 74-78% 58-74° Produces a dry, slightly tart, crisp
1010 (14-23°) beer.

Bavarian Weizen Ale L White Labs Low 73-77% 66-70° Moderately high, spicy phenolic
WLP351 (18-21°) overtones of cloves.

Bavarian Weizen L Siebel Inst. High Medium 50-57° A very estery beer with mild clove-
BRY235 (10-13°) like spiciness.

Bavarian Wheat L Wyeast Low 70-76% 64-75° Balance banana esters w/ apple and
3638 (17-23°) plum esters.

Bavarian Wheat L Wyeast Medium 73-77% 64-74° Produces mildly estery and phenolic
Blend 3056 (17-23°) wheat beers.

199
 WHEAT BEER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Bavarian Wheat D Mangrove Low Medium 59-86° Lots of classic banana and clove
Yeast Jack (15-30°) esters, balanced with clove and
cinnamon-like phenolic aromas.

Belgian Ardennes L Wyeast High 72-76% 65-85° Mild fruitiness with complex spicy
3522 (18-30°) character.

Belgian Wheat 3942 L Wyeast Medium 72-76% 64-74° Apple and plum like nose with dry
(17-23°) finish.

Belgian White L East Coast Low Medium 70-76° Produces flavors reminiscent of wit
ECY11 Yeast (21-24°) biers

Belgian Wit Ale L White Labs Low/Med 74-78% 67-74° Slightly phenolic and tart.
WLP400 (19-23°)

Belgian Wit II Ale L White Labs Low/Med 70-75% 67-74° Spicier, sweeter, and less phenolic
WLP410 (19-23°) than WLP400.

Belgian Witbier 3944 L Wyeast Medium 72-76% 60-75° Alcohol tolerant, with tart, slight

200
 WHEAT BEER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

(15-23°) phenolic profile.

Brewferm Blanche D Brewferm Low High 64-73° Ferments clean with little or no
(17-22°) sulphur.

Brewferm Lager D Brewferm High High 50-59° Develops Witbeer aromas like
(10-15°) banana and clove.

Canadian/Belgian L Wyeast Medium Medium 65-80° Seasonal Availability. Banana and

Ale 3864-PC (18-26°) fruit esters complemented with mild
phenolics and hints of acidity.

Forbidden Fruit L Wyeast Low 73-77% 63-76° Phenolic profile, subdued fruitiness.
Yeast 3463 (17-24°)

German Wheat 3333 L Wyeast High 73-77% 63-75° Sharp, tart crispness, fruity, sherry-
(17-23°) like palate.

Hefeweizen Ale L White Labs Low/Med 72-76% 68-72° Produces banana and clove nose.
WLP300 (20-22°)

201
 WHEAT BEER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Hefeweizen IV Ale L White Labs Low 73-80% 66-70° Crisp, large clove and phenolic
WLP380 (18-21°) aroma and flavor.

Munich (German D Lallemand Very Medium 63° Estery to both palate and nose with
Wheat Beer) Low (17°) typical banana notes.

Safbrew WB-06 D Fermentis High High 64-75° Produces subtle estery and phenol
(17-23°) flavor notes typical of wheat beers.

Weihenstephan L Wyeast Low 73-77% 64-75° A unique, rich and spicy weizen
Weizen 3068 (17-23°) character.

202
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

STOUT YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

American Ale L Wyeast Low/Med 73-77% 60-72° Well balanced. Ferments dry, finishes
1056 (15-22°) soft.

American Ale II L Wyeast Medium 72-76% 60-72° Slightly nutty, soft, clean and tart
1272 (15-22°) finish.

American Ale L White Medium 72-80% 68-72° Blend celebrates the strengths of
Yeast Blend Labs (20-22°) California ale strains.
WLP060

Bedford British L White High 72-80% 65-70° Good choice for most English style
Ale WLP006 Labs (18-21°) ales.

British Ale 1098 L Wyeast Medium 73-75% 64-72° Ferments dry and crisp, slightly tart
(17-22°) and fruity.

British Ale II 1335 L Wyeast High 73-75% 63-75° Malty flavor, crisp finish, clean, fairly
(17-23°) dry.

203
 STOUT YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

British Ale L White High 75-80% 68-75° English strain that produces malty
WLP005 Labs (20-23°) beers.

Burton Ale L White Medium 69-75% 68-73° Subtle fruity flavors: apple, clover
WLP023 Labs (20-22°) honey and pear.

California Ale V L White Med/High 70-75% 66-70° Produces a fruity, full-bodied beer.
WLP051 Labs (18-21°)

California Ale L White Medium 73-80% 68-73° Clean flavors accentuate hops; very
WLP001 Labs (20-22°) versatile.

Coopers Pure D Coopers High High 68-80° Clean, round flavor profile.
Brewers' Yeast (20-26°)

Denny's Favorite L Wyeast Low Medium 60-70° Can be used for almost any beer style.
50 1450 (15-21°) Accentuates malt, caramel, or fruit
character.

East Coast Ale L White Low/Med 70-75% 68-73° Very clean and low esters.

204
 STOUT YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

WLP008 Labs (20-22°)

East Midlands Ale L White Med/High Medium 66-70° Available Sept-Oct. Medium to low
WLP039 Labs (18-21°) fusel fruit and alcohol production.

English Ale L White Very 63-70% 65-68° Very clear with some residual
WLP002 Labs High (18-20°) sweetness.

English Special L Wyeast High Low 64-72° Seasonal Availability. Produces light
Bitter 1768-PC (17-22°) fruit and ethanol aromas along with
soft, nutty flavors.

Essex Ale Yeast L White Med/High 71-76% 66-70° Drier finish than many British ale
WLP022 Labs (18-21°) yeasts

Fermentis US 56 D Fermentis Medium 77% 59-75° Clean with mild flavor for a wide
(15-23°) range of styles.

Irish Ale 1084 L Wyeast Medium 71-75% 62-72° Slight residual diacetyl and fruitiness.
(16-22°)

205
 STOUT YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Irish Ale WLP004 L White Med/High 69-74% 65-68° Light fruitiness and slight dry
Labs (18-20°) crispness.

London Ale 1028 L Wyeast Low/Med 73-77% 60-72° Bold and crisp with a rich mineral
(15-22°) profile.

London Ale III L Wyeast High 71-75% 64-74° Very light and fruity, with a soft,
1318 (17-23°) balanced palate.

London Ale L White Medium 67-75% 66-71° Dry malty ale yeast for pales, bitters
WLP013 Labs (18-21°) and stouts.

London ESB Ale L Wyeast High 67-71% 64-72° Rich, malty character with balanced
1968 (17-22°) fruitiness.

Muntons Premium D Muntons High High 57-77° Clean balanced ale yeast for 100%
Gold (13-25°) malt recipies.

Muntons Standard D Muntons High High 57-77° Clean well balanced ale yeast.
Yeast (13-25°)

206
 STOUT YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Northwest Ale L Wyeast High 67-71% 65-75° Malty, mildly fruity, good depth and
1332 (18-23°) complexity.

Nottingham D Lallemand High High 57-70° Neutral for an ale yeast; fruity estery
(13-21°) aromas.

Old Sonoma Ale L White Medium Medium 66-70° Neutral and versatile. Available May-
WLP076 Labs (18-21°) June

Pacific Ale L White High 65-70% 65-68° A popular ale yeast from the Pacific
WLP041 Labs (18-20°) Northwest.

Ringwood Ale L Wyeast High 68-72% 64-74° A malty, complex profile that clears
1187 (17-23°) well.

Safale S-04 D Fermentis High 79% 59-75° English ale yeast that forms very
(15-23°) compact sediment.

Thames Valley Ale L Wyeast Medium 72-76% 62-72° Clean, light malt character with low
1275 (16-22°) esters.

207
 STOUT YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Thames Valley Ale L Wyeast High Medium 60-70° Seasonal Availability. Produces crisp,
II 1882-PC (15-21°) dry beers with rich malt profile and
moderate stone fruit esters.

West Yorkshire L Wyeast High Low 64-72° Produces full chewy malt flavor and
Ale 1469 (17-22°) character. Expect moderate nutty and
stone-fruit esters.

Whitbread Ale L Wyeast High 68-72% 64-74° Mildly malty and slightly fruity.
1099 (17-23°)

Whitbread Ale L White High 67-73% 66-70° Brittish style, slightly fruity with a hint
WLP017 Labs (18-21°) of sulfur.

Windsor (British D Lallemand Low Medium 64-70° Full-bodied, fruity English ale.
Ale) (17-21°)

208
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

SPICE, HERB & VEGETABLE BEER

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

American Ale 1056 L Wyeast Low/Med 73-77% 60-72° Well balanced. Ferments dry, finishes
(15-22°) soft.

American Ale II L Wyeast Medium 72-76% 60-72° Slightly nutty, soft, clean and tart
1272 (15-22°) finish.

American Ale Yeast L White Medium 72-80% 68-72° Blend celebrates the strengths of
Blend WLP060 Labs (20-22°) California ale strains.

Bedford British Ale L White High 72-80% 65-70° Good choice for most English style
WLP006 Labs (18-21°) ales.

British Ale 1098 L Wyeast Medium 73-75% 64-72° Ferments dry and crisp, slightly tart
(17-22°) and fruity.

British Ale II 1335 L Wyeast High 73-75% 63-75° Malty flavor, crisp finish, clean,
(17-23°) fairly dry.

209
 SPICE, HERB & VEGETABLE BEER

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

British Ale WLP005 L White High 75-80% 68-75° English strain that produces malty
Labs (20-23°) beers.

Burton Ale L White Medium 69-75% 68-73° Subtle fruity flavors: apple, clover
WLP023 Labs (20-22°) honey and pear.

California Ale V L White Med/High 70-75% 66-70° Produces a fruity, full-bodied beer.
WLP051 Labs (18-21°)

California Ale L White Medium 73-80% 68-73° Clean flavors accentuate hops; very
WLP001 Labs (20-22°) versatile.

Coopers Pure D Coopers High High 68-80° Clean, round flavor profile.
Brewers' Yeast (20-26°)

Denny's Favorite 50 L Wyeast Low Medium 60-70° Can be used for almost any beer
1450 (15-21°) style. Accentuates malt, caramel, or
fruit character.

210
 SPICE, HERB & VEGETABLE BEER

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

East Coast Ale L White Low/Med 70-75% 68-73° Very clean and low esters.
WLP008 Labs (20-22°)

English Ale L White Very 63-70% 65-68° Very clear with some residual
WLP002 Labs High (18-20°) sweetness.

Essex Ale Yeast L White Med/High 71-76% 66-70° Drier finish than many British ale
WLP022 Labs (18-21°) yeasts

Fermentis US 56 D Fermentis Medium 77% 59-75° Clean with mild flavor for a wide
(15-23°) range of styles.

London Ale 1028 L Wyeast Low/Med 73-77% 60-72° Bold and crisp with a rich mineral
(15-22°) profile.

London Ale III 1318 L Wyeast High 71-75% 64-74° Very light and fruity, with a soft,
(17-23°) balanced palate.

211
 SPICE, HERB & VEGETABLE BEER

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

London Ale L White Medium 67-75% 66-71° Dry malty ale yeast for pales, bitters
WLP013 Labs (18-21°) and stouts.

London ESB Ale L Wyeast High 67-71% 64-72° Rich, malty character with balanced
1968 (17-22°) fruitiness.

Muntons Premium D Muntons High High 57-77° Clean balanced ale yeast for 100%
Gold (13-25°) malt recipies.

Muntons Standard D Muntons High High 57-77° Clean well balanced ale yeast.
Yeast (13-25°)

Nottingham D Lallemand High High 57-70° Neutral for an ale yeast; fruity estery
(13-21°) aromas.

Ringwood Ale 1187 L Wyeast High 68-72% 64-74° A malty, complex profile that clears
(17-23°) well.

212
 SPICE, HERB & VEGETABLE BEER

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Safale S-04 D Fermentis High 79% 59-75° English ale yeast that forms very
(15-23°) compact sediment.

Windsor (British D Lallemand Low Medium 64-70° Full-bodied, fruity English ale.
Ale) (17-21°)

213
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

SMOKED BEER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

American Ale 1056 L Wyeast Low/Med 73-77% 60-72° Well balanced. Ferments dry, finishes
(15-22°) soft.

American Ale II L Wyeast Medium 72-76% 60-72° Slightly nutty, soft, clean and tart
1272 (15-22°) finish.

American Ale Yeast L White Medium 72-80% 68-72° Blend celebrates the strengths of
Blend WLP060 Labs (20-22°) California ale strains.

Bedford British Ale L White High 72-80% 65-70° Good choice for most English style
WLP006 Labs (18-21°) ales.

British Ale 1098 L Wyeast Medium 73-75% 64-72° Ferments dry and crisp, slightly tart
(17-22°) and fruity.

British Ale II 1335 L Wyeast High 73-75% 63-75° Malty flavor, crisp finish, clean,
(17-23°) fairly dry.

214
 SMOKED BEER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

British Ale WLP005 L White High 75-80% 68-75° English strain that produces malty
Labs (20-23°) beers.

Burton Ale L White Medium 69-75% 68-73° Subtle fruity flavors: apple, clover
WLP023 Labs (20-22°) honey and pear.

California Ale V L White Med/High 70-75% 66-70° Produces a fruity, full-bodied beer.
WLP051 Labs (18-21°)

California Ale L White Medium 73-80% 68-73° Clean flavors accentuate hops; very
WLP001 Labs (20-22°) versatile.

Coopers Pure D Coopers High High 68-80° Clean, round flavor profile.
Brewers' Yeast (20-26°)

Denny's Favorite 50 L Wyeast Low Medium 60-70° Can be used for almost any beer
1450 (15-21°) style. Accentuates malt, caramel, or
fruit character.

East Coast Ale L White Low/Med 70-75% 68-73° Very clean and low esters.

215
 SMOKED BEER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

WLP008 Labs (20-22°)

English Ale L White Very 63-70% 65-68° Very clear with some residual
WLP002 Labs High (18-20°) sweetness.

Essex Ale Yeast L White Med/High 71-76% 66-70° Drier finish than many British ale
WLP022 Labs (18-21°) yeasts

Fermentis US 56 D Fermentis Medium 77% 59-75° Clean with mild flavor for a wide
(15-23°) range of styles.

London Ale 1028 L Wyeast Low/Med 73-77% 60-72° Bold and crisp with a rich mineral
(15-22°) profile.

London Ale III 1318 L Wyeast High 71-75% 64-74° Very light and fruity, with a soft,
(17-23°) balanced palate.

London Ale L White Medium 67-75% 66-71° Dry malty ale yeast for pales, bitters
WLP013 Labs (18-21°) and stouts.

216
 SMOKED BEER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

London ESB Ale L Wyeast High 67-71% 64-72° Rich, malty character with balanced
1968 (17-22°) fruitiness.

Muntons Premium D Muntons High High 57-77° Clean balanced ale yeast for 100%
Gold (13-25°) malt recipies.

Muntons Standard D Muntons High High 57-77° Clean well balanced ale yeast.
Yeast (13-25°)

Nottingham D Lallemand High High 57-70° Neutral for an ale yeast; fruity estery
(13-21°) aromas.

Ringwood Ale 1187 L Wyeast High 68-72% 64-74° A malty, complex profile that clears
(17-23°) well.

Safale S-04 D Fermentis High 79% 59-75° English ale yeast that forms very
(15-23°) compact sediment.

Whitbread Ale 1099 L Wyeast High 68-72% 64-74° Mildly malty and slightly fruity.
(17-23°)

217
 SMOKED BEER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Whitbread Ale L White High 67-73% 66-70° Brittish style, slightly fruity with a
WLP017 Labs (18-21°) hint of sulfur.

Windsor (British D Lallemand Low Medium 64-70° Full-bodied, fruity English ale.
Ale) (17-21°)

218
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

SCOTTISH ALE YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Bedford British L White High 72-80% 65-70° Good choice for most English style ales.
Ale WLP006 Labs (18-21°)

British Ale 1098 L Wyeast Medium 73-75% 64-72° Ferments dry and crisp, slightly tart and
(17-22°) fruity.

British Ale II L Wyeast High 73-75% 63-75° Malty flavor, crisp finish, clean, fairly
1335 (17-23°) dry.

British Ale L White High 75-80% 68-75° English strain that produces malty
WLP005 Labs (20-23°) beers.

Burton Ale L White Medium 69-75% 68-73° Subtle fruity flavors: apple, clover
WLP023 Labs (20-22°) honey and pear.

Coopers Pure D Coopers High High 68-80° Clean, round flavor profile.
Brewers' Yeast (20-26°)

219
 SCOTTISH ALE YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Denny's Favorite L Wyeast Low Medium 60-70° Can be used for almost any beer style.
50 1450 (15-21°) Accentuates malt, caramel, or fruit
character.

Edinburgh Ale L White Medium 70-75% 65-70° Malty, strong Scottish ales.
WLP028 Labs (18-21°)

English Ale L White Very 63-70% 65-68° Very clear with some residual
WLP002 Labs High (18-20°) sweetness.

Essex Ale Yeast L White Med/High 71-76% 66-70° Drier finish than many British ale yeasts
WLP022 Labs (18-21°)

London Ale 1028 L Wyeast Low/Med 73-77% 60-72° Bold and crisp with a rich mineral
(15-22°) profile.

London Ale L White Medium 67-75% 66-71° Dry malty ale yeast for pales, bitters and
WLP013 Labs (18-21°) stouts.

220
 SCOTTISH ALE YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

London ESB Ale L Wyeast High 67-71% 64-72° Rich, malty character with balanced
1968 (17-22°) fruitiness.

Muntons D Muntons High High 57-77° Clean balanced ale yeast for 100% malt
Premium Gold (13-25°) recipies.

Muntons D Muntons High High 57-77° Clean well balanced ale yeast.
Standard Yeast (13-25°)

Ringwood Ale L Wyeast High 68-72% 64-74° A malty, complex profile that clears
1187 (17-23°) well.

Safale S-04 D Fermentis High 79% 59-75° English ale yeast that forms very
(15-23°) compact sediment.

Scotch Whiskey L White Medium 75-80% 72-77° Used for scotch whiskey production
WLP045 Labs (22-25°) from the early 1950s. Used in high-
gravity beers.

221
 SCOTTISH ALE YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Scottish Ale L Wyeast High 69-73% 55-75° Suited for Scottish-style ales, high-
1728 (12-23°) gravity ales.

Thames Valley L Wyeast Medium 72-76% 62-72° Clean, light malt character with low
Ale 1275 (16-22°) esters.

Whitbread Ale L Wyeast High 68-72% 64-74° Mildly malty and slightly fruity.
1099 (17-23°)

Whitbread Ale L White High 67-73% 66-70° Brittish style, slightly fruity with a hint
WLP017 Labs (18-21°) of sulfur.

Windsor (British D Lallemand Low Medium 64-70° Full-bodied, fruity English ale.
Ale) (17-21°)

222
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

PORTER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

American Ale 1056 L Wyeast Low/Med 73-77% 60-72° Well balanced. Ferments dry, finishes
(15-22°) soft.

American Ale II L Wyeast Medium 72-76% 60-72° Slightly nutty, soft, clean and tart
1272 (15-22°) finish.

American Ale Yeast L White Medium 72-80% 68-72° Blend celebrates the strengths of
Blend WLP060 Labs (20-22°) California ale strains.

Bedford British Ale L White High 72-80% 65-70° Good choice for most English style
WLP006 Labs (18-21°) ales.

British Ale 1098 L Wyeast Medium 73-75% 64-72° Ferments dry and crisp, slightly tart
(17-22°) and fruity.

British Ale II 1335 L Wyeast High 73-75% 63-75° Malty flavor, crisp finish, clean,
(17-23°) fairly dry.

223
 PORTER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

British Ale WLP005 L White High 75-80% 68-75° English strain that produces malty
Labs (20-23°) beers.

Burton Ale L White Medium 69-75% 68-73° Subtle fruity flavors: apple, clover
WLP023 Labs (20-22°) honey and pear.

California Ale V L White Med/High 70-75% 66-70° Produces a fruity, full-bodied beer.
WLP051 Labs (18-21°)

California Ale L White Medium 73-80% 68-73° Clean flavors accentuate hops; very
WLP001 Labs (20-22°) versatile.

Coopers Pure D Coopers High High 68-80° Clean, round flavor profile.
Brewers' Yeast (20-26°)

Denny's Favorite 50 L Wyeast Low Medium 60-70° Can be used for almost any beer
1450 (15-21°) style. Accentuates malt, caramel, or
fruit character.

East Coast Ale L White Low/Med 70-75% 68-73° Very clean and low esters.

224
 PORTER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

WLP008 Labs (20-22°)

East Midlands Ale L White Med/High Medium 66-70° Available Sept-Oct. Medium to low
WLP039 Labs (18-21°) fusel fruit and alcohol production.

English Ale L White Very 63-70% 65-68° Very clear with some residual
WLP002 Labs High (18-20°) sweetness.

Essex Ale Yeast L White Med/High 71-76% 66-70° Drier finish than many British ale
WLP022 Labs (18-21°) yeasts

Fermentis US 56 D Fermentis Medium 77% 59-75° Clean with mild flavor for a wide
(15-23°) range of styles.

London Ale 1028 L Wyeast Low/Med 73-77% 60-72° Bold and crisp with a rich mineral
(15-22°) profile.

London Ale III 1318 L Wyeast High 71-75% 64-74° Very light and fruity, with a soft,
(17-23°) balanced palate.

225
 PORTER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

London Ale L White Medium 67-75% 66-71° Dry malty ale yeast for pales, bitters
WLP013 Labs (18-21°) and stouts.

London ESB Ale L Wyeast High 67-71% 64-72° Rich, malty character with balanced
1968 (17-22°) fruitiness.

Muntons Premium D Muntons High High 57-77° Clean balanced ale yeast for 100%
Gold (13-25°) malt recipies.

Muntons Standard D Muntons High High 57-77° Clean well balanced ale yeast.
Yeast (13-25°)

Northwest Ale 1332 L Wyeast High 67-71% 65-75° Malty, mildly fruity, good depth and
(18-23°) complexity.

Nottingham D Lallemand High High 57-70° Neutral for an ale yeast; fruity estery
(13-21°) aromas.

Old Sonoma Ale L White Medium Medium 66-70° Neutral and versatile. Available May-
WLP076 Labs (18-21°) June

226
 PORTER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Pacific Ale L White High 65-70% 65-68° A popular ale yeast from the Pacific
WLP041 Labs (18-20°) Northwest.

Ringwood Ale 1187 L Wyeast High 68-72% 64-74° A malty, complex profile that clears
(17-23°) well.

Safale S-04 D Fermentis High 79% 59-75° English ale yeast that forms very
(15-23°) compact sediment.

Thames Valley Ale L Wyeast Medium 72-76% 62-72° Clean, light malt character with low
1275 (16-22°) esters.

Whitbread Ale 1099 L Wyeast High 68-72% 64-74° Mildly malty and slightly fruity.
(17-23°)

Whitbread Ale L White High 67-73% 66-70° Brittish style, slightly fruity with a
WLP017 Labs (18-21°) hint of sulfur.

Windsor (British D Lallemand Low Medium 64-70° Full-bodied, fruity English ale.
Ale) (17-21°)

227
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

LIGHT ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

American Ale L Wyeast Low/Med 73-77% 60-72° Well balanced. Ferments dry, finishes
1056 (15-22°) soft.

American Ale L White Labs Medium 72-80% 68-72° Blend celebrates the strengths of
Yeast Blend (20-22°) California ale strains.
WLP060

American Wheat L Wyeast Low 74-78% 58-74° Produces a dry, slightly tart, crisp
1010 (14-23°) beer.

Belgian White L East Coast Low Medium 70-76° Produces flavors reminiscent of wit
ECY11 Yeast (21-24°) biers

California Ale V L White Labs Med/High 70-75% 66-70° Produces a fruity, full-bodied beer.
WLP051 (18-21°)

California Ale L White Labs Medium 73-80% 68-73° Clean flavors accentuate hops; very
WLP001 (20-22°) versatile.

228
 LIGHT ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Coopers Pure D Coopers High High 68-80° Clean, round flavor profile.
Brewers' Yeast (20-26°)

Cream Ale WLP80 L White Labs Medium 75-80% 65-70° A blend of ale and lager strains that
(18-21°) creates a clean, crisp, light American
lager style.

East Coast Ale L White Labs Low/Med 70-75% 68-73° Very clean and low esters.
WLP008 (20-22°)

Fermentis US 56 D Fermentis Medium 77% 59-75° Clean with mild flavor for a wide
(15-23°) range of styles.

Muntons Premium D Muntons High High 57-77° Clean balanced ale yeast for 100%
Gold (13-25°) malt recipies.

Muntons Standard D Muntons High High 57-77° Clean well balanced ale yeast.
Yeast (13-25°)

229
 LIGHT ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Workhorse Beer D Mangrove Medium High 59-68° Neutral and clean aroma suitable for
Yeast Jack (15-20°) all styles. Imitates lager
characteristics.

230
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

INDIAN PALE ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

American Ale L Wyeast Low/Med 73-77% 60-72° Well balanced. Ferments dry,
1056 (15-22°) finishes soft.

American Ale II L Wyeast Medium 72-76% 60-72° Slightly nutty, soft, clean and tart
1272 (15-22°) finish.

American Ale L White Labs Medium 72-80% 68-72° Blend celebrates the strengths of
Yeast Blend (20-22°) California ale strains.
WLP060

Bedford British L White Labs High 72-80% 65-70° Good choice for most English style
Ale WLP006 (18-21°) ales.

Brewferm Top D Brewferm Med/High NA 64-77° Universal top-fermenting beer yeast.

(17-25°)

British Ale 1098 L Wyeast Medium 73-75% 64-72° Ferments dry and crisp, slightly tart
(17-22°) and fruity.

231
 INDIAN PALE ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

British Ale II 1335 L Wyeast High 73-75% 63-75° Malty flavor, crisp finish, clean,
(17-23°) fairly dry.

British Ale L White Labs High 75-80% 68-75° English strain that produces malty
WLP005 (20-23°) beers.

Burton Ale L White Labs Medium 69-75% 68-73° Subtle fruity flavors: apple, clover
WLP023 (20-22°) honey and pear.

Burton Union D Mangrove High High 62-74° Some pear esters, possibly
Yeast Jack (16-23°) strawberry or kiwi-like aromas.

California Ale V L White Labs Med/High 70-75% 66-70° Produces a fruity, full-bodied beer.
WLP051 (18-21°)

California Ale L White Labs Medium 73-80% 68-73° Clean flavors accentuate hops; very
WLP001 (20-22°) versatile.

Coopers Pure D Coopers High High 68-80° Clean, round flavor profile.
Brewers' Yeast (20-26°)

232
 INDIAN PALE ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Denny's Favorite L Wyeast Low Medium 60-70° Can be used for almost any beer
50 1450 (15-21°) style. Accentuates malt, caramel, or
fruit character.

East Coast Ale L White Labs Low/Med 70-75% 68-73° Very clean and low esters.
WLP008 (20-22°)

English Ale L White Labs Very 63-70% 65-68° Very clear with some residual
WLP002 High (18-20°) sweetness.

Essex Ale Yeast L White Labs Med/High 71-76% 66-70° Drier finish than many British ale
WLP022 (18-21°) yeasts

Fermentis US 56 D Fermentis Medium 77% 59-75° Clean with mild flavor for a wide
(15-23°) range of styles.

London Ale 1028 L Wyeast Low/Med 73-77% 60-72° Bold and crisp with a rich mineral
(15-22°) profile.

London Ale III L Wyeast High 71-75% 64-74° Very light and fruity, with a soft,

233
 INDIAN PALE ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

1318 (17-23°) balanced palate.

London Ale L White Labs Medium 67-75% 66-71° Dry malty ale yeast for pales, bitters
WLP013 (18-21°) and stouts.

London ESB Ale L Wyeast High 67-71% 64-72° Rich, malty character with balanced
1968 (17-22°) fruitiness.

Lucky #7 L Real High 70-80% 68-75° Southern California ale yeast that
Brewers (20-23°) ferments higher gravity worts up to
Yeast 10% ABV.

Muntons Premium D Muntons High High 57-77° Clean balanced ale yeast for 100%
Gold (13-25°) malt recipies.

Muntons Standard D Muntons High High 57-77° Clean well balanced ale yeast.
Yeast (13-25°)

Northeast Ale L East Coast High High 65-70° A unique ale yeast with an
ECY29 Yeast (18-21°) abundance of citrusy esters
accentuating American style hops.

234
 INDIAN PALE ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Northwest Ale L Wyeast High 67-71% 65-75° Malty, mildly fruity, good depth and
1332 (18-23°) complexity.

Nottingham D Lallemand High High 57-70° Neutral for an ale yeast; fruity estery
(13-21°) aromas.

Pacific Ale L White Labs High 65-70% 65-68° A popular ale yeast from the Pacific
WLP041 (18-20°) Northwest.

Ringwood Ale L Wyeast High 68-72% 64-74° A malty, complex profile that clears
1187 (17-23°) well.

Safale S-04 D Fermentis High 79% 59-75° English ale yeast that forms very
(15-23°) compact sediment.

Safbrew T-58 D Fermentis Low 75% 59-75° Develops estery and somewhat
(15-23°) peppery spiceyness.

San Diego Super L White Labs Med/High High 65-68° Versatile, super-fast, super-clean
Yeast WLP090 (18-20°) strain.

235
 INDIAN PALE ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

The One D Real High 70-80% 68-75° California ale yeast great for West
Brewers (20-23°) Coast-style pale ales and IPAs.
Yeast

US West Coast D Mangrove High High 59-74° Very neutral strain. Citrus and pine
Yeast Jack (15-23°) hops will be enhanced.

Whitbread Ale L Wyeast High 68-72% 64-74° Mildly malty and slightly fruity.
1099 (17-23°)

Whitbread Ale L White Labs High 67-73% 66-70° Brittish style, slightly fruity with a
WLP017 (18-21°) hint of sulfur.

Windsor (British D Lallemand Low Medium 64-70° Full-bodied, fruity English ale.
Ale) (17-21°)

Workhorse Beer D Mangrove Medium High 59-68° Neutral and clean aroma suitable for
Yeast Jack (15-20°) all styles. Imitates lager
characteristics.

236
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

IMPERIAL STOUT & BARLEY WINE

YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

American Ale L Wyeast Low/Med 73-77% 60-72° Well balanced. Ferments dry, finishes
1056 (15-22°) soft.

American Ale L White Labs Medium 72-80% 68-72° Blend celebrates the strengths of
Yeast Blend (20-22°) California ale strains.
WLP060

Bourbon Yeast L White Labs Medium 75-80% 72-77° Produces a caramel malty character
WLP070 (22-25°) with balanced ester profile. Used in
high-gravity beers.

California Ale V L White Labs Med/High 70-75% 66-70° Produces a fruity, full-bodied beer.
WLP051 (18-21°)

California Ale L White Labs Medium 73-80% 68-73° Clean flavors accentuate hops; very
WLP001 (20-22°) versatile.

237
 IMPERIAL STOUT & BARLEY WINE

YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Dry English ale L White Labs High 70-80% 65-70° Good for high gravity ales with no
WLP007 (18-21°) residuals.

East Coast Ale L White Labs Low/Med 70-75% 68-73° Very clean and low esters.
WLP008 (20-22°)

Fermentis US 56 D Fermentis Medium 77% 59-75° Clean with mild flavor for a wide
(15-23°) range of styles.

Lucky #7 L Real High 70-80% 68-75° Southern California ale yeast that
Brewers (20-23°) ferments higher gravity worts up to
Yeast 10% ABV.

Neutral Grain L White Labs Medium 77-84% 76-85° Clean, fast fermentation used in high-
WLP078 (24-29°) gravity beers.

Safbrew S-33 D Fermentis Med/High 75% 59-75° Versatile strain that can perform in
(15-23°) beers up to 11.5% ABV.

238
 IMPERIAL STOUT & BARLEY WINE

YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Scottish Heavy L East Coast Medium Medium 60-68° Limited availability. Leaves a fruity
ECY07 Yeast (15-20°) profile with woody, oak esters
reminiscent of malt whiskey.

Super High L White Labs Medium >80% 65-69° High gravity yeast, ferments up to
Gravity WLP099 (18-20°) 25% alcohol.

Tennessee L White Labs Medium 75-80% 75-79° Creates rich, smooth flavors. Used in
WLP050 (23-26°) high-gravity beers.

Windsor (British D Lallemand Low Medium 64-70° Full-bodied, fruity English ale.
Ale) (17-21°)

239
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

GERMAN AMBER LAGER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Baltic Lager ECY22 L East Coast Medium Medium 75-78° Full malt flavor and clean finish.
Yeast (23-25°)

Bavarian Lager 2206 L Wyeast Medium 73-77% 46-58° Produces rich, malty, full-bodied
(7-14°) beers.

Bohemian Lager 2124 L Wyeast Medium 73-77% 45-68° Ferments clean and malty.
(7-20°)

Cry Havoc WLP862 L White Labs Low Low 55-58° Can ferment at ale and lager
(13-14°) temperatures, allowing for a
variety of beer styles.

German Lager L White Labs Medium 74-79% 50-55° Malty and clean; great for all
WLP830 (10-13°) German lagers.

Munich Festbier L East Coast Medium Medium 46-54° Recommended for German lagers
ECY15 Yeast (7-12°)

240
 GERMAN AMBER LAGER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Munich Lager 2308 L Wyeast Medium 70-74% 48-56° Very smooth, well-rounded and
(8-13°) full-bodied.

Octoberfest Lager L Wyeast Low/Med 73-77% 48-58° Plenty of malt character and mouth
Blend 2633 (8-14°) feel. Low in sulfer.

Oktoberfest/Märzen L White Labs Medium 65-73% 52-58° Produces a very malty, bock-like
WLP820 (11-14°) style.

Old Bavarian Lager L White Labs Medium 66-73% 50-55° Finishes malty with a slight ester
Yeast WLP920 (10-13°) profile. Use in beers such as
Octoberfest, Bock, and dark
lagers.

Saflager W-34/70 D Fermentis High High 54-59° Good balance of floral and fruity
(12-15°) aromas, clean flavor.

So. German Lager L White Labs Med/High 68-76% 50-55° A malty finish and balanced
WLP838 (10-13°) aroma.

241
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

FRUIT BEER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

American Wheat L Wyeast Low 74-78% 58-74° Produces a dry, slightly tart, crisp
1010 (14-23°) beer.

California Ale V L White Med/High 70-75% 66-70° Produces a fruity, full-bodied beer.
WLP051 Labs (18-21°)

California Ale L White Medium 73-80% 68-73° Clean flavors accentuate hops; very
WLP001 Labs (20-22°) versatile.

CBC-1 (Cask and D Lallemand Low/Med NA 59-77° Valued for its refermentation ability.
Bottle Conditioning) (15-25°)

Denny's Favorite 50 L Wyeast Low Medium 60-70° Can be used for almost any beer
1450 (15-21°) style. Accentuates malt, caramel, or
fruit character.

East Coast Ale L White Low/Med 70-75% 68-73° Very clean and low esters.
WLP008 Labs (20-22°)

242
 FRUIT BEER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Fermentis US 56 D Fermentis Medium 77% 59-75° Clean with mild flavor for a wide
(15-23°) range of styles.

243
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

EUROPEAN PALE LAGER YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Bavarian Lager L Wyeast Medium 73-77% 46-58° Produces rich, malty, full-bodied beers.
2206 (7-14°)

Bohemian Lager L Wyeast Medium 73-77% 45-68° Ferments clean and malty.
2124 (7-20°)

Bohemian Lager D Mangrove High High 50-59° Earthy spiciness of both noble hops and
Yeast Jack (10-15°) Pilsner malt will be enhanced and
supported by moderate to full body.

Budvar Lager L Wyeast Med/High 71-75% 48-56° Malty nose with subtle fruit. Finishes
2000 (8-13°) dry and crisp.

California Lager L Wyeast High 67-71% 58-68° Produces malty, brilliantly clear beers.
2112 (14-20°)

Cry Havoc L White Labs Low Low 55-58° Can ferment at ale and lager
WLP862 (13-14°) temperatures, allowing for a variety of
beer styles.

244
 EUROPEAN PALE LAGER YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Czech L White Labs Medium 75-80% 50-55° Produces dry and crisp lagers, with low
Budejovice Lager (10-13°) diacetyl.
WLP802

Czech Pils 2278 L Wyeast Medium 70-74% 50-58° Dry but malty finish.
(10-14°)

Danish Lager L Wyeast Low 73-77% 46-56° Rich Dortmund style with crisp, dry
2042 (7-13°) finish.

European Lager L Wyeast Low Medium 46-56° Seasonal Availability. Exhibits a clean
2247-PC (7-13°) and dry flavor profile often found in
aggressively hopped lagers.

German Lager L White Labs Medium 74-79% 50-55° Malty and clean; great for all German
WLP830 (10-13°) lagers.

Hella Bock 2487- L Wyeast Medium Medium 48-56° Seasonal Availability. Attenuates well
PC (8-13°) while still leaving plenty of malt
character and body.

245
 EUROPEAN PALE LAGER YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Munich Festbier L East Coast Medium Medium 46-54° Recommended for German lagers
ECY15 Yeast (7-12°)

Munich Helles L White Labs Medium Medium 48-52° Clean and strong fermenter. Available
WLP860 (8-11°) Mar-Apr.

Munich Lager L Wyeast Medium 70-74% 48-56° Very smooth, well-rounded and full-
2308 (8-13°) bodied.

Munich Lager II L Wyeast Medium Medium 52-62° Seasonal Availability. Low diacetyl and
2352-PC (11-16°) low sulfur aroma. Great for malt-driven
lagers.

North European L Siebel Inst. Low High 68-72° Well-balanced beer, fewer sulfur
Lager BRY203 (20-22°) compounds.

Pilsen Lager L Wyeast Medium 71-75% 48-56° Smooth malty palate; ferments dry and
2007 (8-13°) crisp.

246
 EUROPEAN PALE LAGER YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Pilsner Lager L White Labs Med/High 72-77% 50-55° Somewhat dry with a malty finish.
WLP800 (10-13°)

Rasenmäher L Wyeast Low Medium 48-68° Seasonal Availability. Produces clean

Lager 2252-PC (8-20°) lagers at low temp. fermentations, but
also yields slight ester at higher temps.

Rocky Mountain L Wyeast Med/High Medium 48-56° Seasonal Availability. Mild malty
Lager 2105-PC (8-13°) profile, medium esters, well balanced.

Saflager S-23 D Fermentis Med/High 80% 48-59° Produces a fruit esterness in lagers.
(8-15°)

Saflager W-34/70 D Fermentis High High 54-59° Good balance of floral and fruity
(12-15°) aromas, clean flavor.

So. German L White Labs Med/High 68-76% 50-55° A malty finish and balanced aroma.
Lager WLP838 (10-13°)

247
 EUROPEAN PALE LAGER YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Staro Prague L Wyeast High Medium 50-58° Seasonal Availability. Will create
Lager 2782-PC (10-14°) moderate fruit and bready malt flavors
in lagers.

Urquell Lager L Wyeast Med/High 72-76% 48-56° Mild fruit and floral aroma. Very dry
2001 (8-13°) with mouth feel.

Zurich Lager L White Labs Medium 70-80% 50-55° Swiss style lager yeast with minimal
Yeast WLP885 (10-13°) sulfer and diacetyl production.

248
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

EUROPEAN DARK LAGER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Bavarian Lager L Wyeast Medium 73-77% 46-58° Produces rich, malty, full-bodied beers.
2206 (7-14°)

Belgian Lager L White Medium Medium 50-55° Clean, crisp with low sulfur production.
WLP815 Labs (10-13°) Available Jan-Feb.

Bohemian Lager L Wyeast Medium 73-77% 45-68° Ferments clean and malty.
2124 (7-20°)

Budvar Lager L Wyeast Med/High 71-75% 48-56° Malty nose with subtle fruit. Finishes
2000 (8-13°) dry and crisp.

California Lager L Wyeast High 67-71% 58-68° Produces malty, brilliantly clear beers.
2112 (14-20°)

German Lager L White Medium 74-79% 50-55° Malty and clean; great for all German
WLP830 Labs (10-13°) lagers.

249
 EUROPEAN DARK LAGER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Hella Bock 2487- L Wyeast Medium Medium 48-56° Seasonal Availability. Attenuates well
PC (8-13°) while still leaving plenty of malt
character and body.

Mexican Lager L White Medium 70-78% 50-55° Produces clean lager beer, with a crisp
Yeast WLP940 Labs (10-13°) finish.

Munich Festbier L East Coast Medium Medium 46-54° Recommended for German lagers
ECY15 Yeast (7-12°)

Munich Lager L Wyeast Medium 70-74% 48-56° Very smooth, well-rounded and full-
2308 (8-13°) bodied.

Munich Lager II L Wyeast Medium Medium 52-62° Seasonal Availability. Low diacetyl and
2352-PC (11-16°) low sulfur aroma. Great for malt-driven
lagers.

Old Bavarian L White Medium 66-73% 50-55° Finishes malty with a slight ester profile.
Lager Yeast Labs (10-13°) Use in beers such as Octoberfest, Bock,
WLP920 and dark lagers.

250
 EUROPEAN DARK LAGER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

So. German Lager L White Med/High 68-76% 50-55° A malty finish and balanced aroma.
WLP838 Labs (10-13°)

Staro Prague L Wyeast High Medium 50-58° Seasonal Availability. Will create
Lager 2782-PC (10-14°) moderate fruit and bready malt flavors
in lagers.

251
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

ENGLISH & SCOTTISH STRONG ALES YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

American L White Labs Medium 76-82% 75-82° Produces low ester profile and
Whiskey (23-27°) moderate fussel oils. Used in high-
WLP065 gravity beers.

Bedford British L White Labs High 72-80% 65-70° Good choice for most English style
Ale WLP006 (18-21°) ales.

British Ale 1098 L Wyeast Medium 73-75% 64-72° Ferments dry and crisp, slightly tart
(17-22°) and fruity.

British Ale II L Wyeast High 73-75% 63-75° Malty flavor, crisp finish, clean, fairly
1335 (17-23°) dry.

British Ale L White Labs High 75-80% 68-75° English strain that produces malty
WLP005 (20-23°) beers.

British Ale Yeast D Mangrove High High 57-72° Earthy, nutty, orange peel and mild
Jack (13-22°) spice.

252
 ENGLISH & SCOTTISH STRONG ALES YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Burton Ale L White Labs Medium 69-75% 68-73° Subtle fruity flavors: apple, clover
WLP023 (20-22°) honey and pear.

Coopers Pure D Coopers High High 68-80° Clean, round flavor profile.
Brewers' Yeast (20-26°)

Dry English ale L White Labs High 70-80% 65-70° Good for high gravity ales with no
WLP007 (18-21°) residuals.

Edinburgh Ale L White Labs Medium 70-75% 65-70° Malty, strong Scottish ales.
WLP028 (18-21°)

English Ale L White Labs Very 63-70% 65-68° Very clear with some residual
WLP002 High (18-20°) sweetness.

English Special L Wyeast High Low 64-72° Seasonal Availability. Produces light
Bitter 1768-PC (17-22°) fruit and ethanol aromas along with
soft, nutty flavors.

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 ENGLISH & SCOTTISH STRONG ALES YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Essex Ale Yeast L White Labs Med/High 71-76% 66-70° Drier finish than many British ale
WLP022 (18-21°) yeasts

London Ale 1028 L Wyeast Low/Med 73-77% 60-72° Bold and crisp with a rich mineral
(15-22°) profile.

London Ale III L Wyeast High 71-75% 64-74° Very light and fruity, with a soft,
1318 (17-23°) balanced palate.

London Ale L White Labs Medium 67-75% 66-71° Dry malty ale yeast for pales, bitters
WLP013 (18-21°) and stouts.

London ESB Ale L Wyeast High 67-71% 64-72° Rich, malty character with balanced
1968 (17-22°) fruitiness.

Muntons D Muntons High High 57-77° Clean balanced ale yeast for 100%
Premium Gold (13-25°) malt recipies.

Muntons D Muntons High High 57-77° Clean well balanced ale yeast.

254
 ENGLISH & SCOTTISH STRONG ALES YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Standard Yeast (13-25°)

Nottingham D Lallemand High High 57-70° Neutral for an ale yeast; fruity estery
(13-21°) aromas.

Ringwood Ale L Wyeast High 68-72% 64-74° A malty, complex profile that clears
1187 (17-23°) well.

Safale S-04 D Fermentis High 79% 59-75° English ale yeast that forms very
(15-23°) compact sediment.

Safbrew S-33 D Fermentis Med/High 75% 59-75° Versatile strain that can perform in
(15-23°) beers up to 11.5% ABV.

San Diego Super L White Labs Med/High High 65-68° Versatile, super-fast, super-clean
Yeast WLP090 (18-20°) strain.

Scottish Ale 1728 L Wyeast High 69-73% 55-75° Suited for Scottish-style ales, high-
(12-23°) gravity ales.

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 ENGLISH & SCOTTISH STRONG ALES YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Scottish Heavy L East Coast Medium Medium 60-68° Limited availability. Leaves a fruity
ECY07 Yeast (15-20°) profile with woody, oak esters
reminiscent of malt whiskey.

Super High L White Labs Medium >80% 65-69° High gravity yeast, ferments up to
Gravity WLP099 (18-20°) 25% alcohol.

Thames Valley L Wyeast Medium 72-76% 62-72° Clean, light malt character with low
Ale 1275 (16-22°) esters.

Whitbread Ale L Wyeast High 68-72% 64-74° Mildly malty and slightly fruity.
1099 (17-23°)

Whitbread Ale L White Labs High 67-73% 66-70° Brittish style, slightly fruity with a
WLP017 (18-21°) hint of sulfur.

Windsor (British D Lallemand Low Medium 64-70° Full-bodied, fruity English ale.
Ale) (17-21°)

256
 ENGLISH & SCOTTISH STRONG ALES YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Ye Olde English D Real Medium 65-75% 65-70° Smooth and creamy for English ales.
Brewers (18-21°)
Yeast

257
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

BELGIAN STRONG ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Abbey Ale WLP530 L White Med/High 75-80% 66-72° Produces fruitiness and plum
Labs (18-22°) characteristics.

Abbey IV WLP540 L White Medium Medium 66-72° Authentic Trappist style

Labs (18-22°) yeast. Available Jul-Aug.

Antwerp Ale L White Medium Medium 67-70° Clean, almost lager-like with
WLP515 Labs (19-21°) biscuity ale aroma. Available
Nov-Dec.

Bastogne Belgian L White Medium 74-80% 66-72° A high gravity, Trappist style
Ale Yeast WLP510 Labs (18-22°) ale yeast.

Belgian Abbaye L East Coast Medium Medium 66-72° Limited availability. Robust,
ECY09 Yeast (18-22°) estery with large notes of
clove and fruit.

Belgian Abbey 1214 L Wyeast Low/Med 74-78% 68-78° Abbey-style, top-fermenting

(20-25°) yeast for high gravity.

258
 BELGIAN STRONG ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Belgian Abbey II L Wyeast Medium 73-77% 65-75° Slightly fruity with a dry
1762 (18-23°) finish.

Belgian Dark Ale L Wyeast Medium Medium 65-80° Seasonal Availability. High
3822-PC (18-26°) acid producer with balanced
ester and phenol production
allowing a good expression of
malt profile.

Belgian Golden Ale L White Low 73-78% 68-75° A combination of fruitiness

WLP570 Labs (20-23°) and phenolic flavors.

Belgian Stout 1581- L Wyeast Medium Medium 65-75° Seasonal Availability.

PC (18-23°) Ferments to dryness and
produces moderate levels of
esters.

Belgian Strong Ale L Wyeast Low 74-78% 64-80° Fruity nose and palate, dry,
1388 (17-26°) tart finish.

Belgian Strong Ale L White Medium High 66-72° Moderate levels of ester and
WLP545 Labs (18-22°) spicy phenolic character.

259
 BELGIAN STRONG ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Belgian Style Ale L White Medium 74-80% 68-75° Blend of Trappist yeast and
Yeast Blend Labs (20-23°) Belgian ale yeast
WLP575

Biere de Garde L Wyeast Low Medium 70-84° Seasonal Availability. Low to

3725-PC (21-28°) moderate ester production
with subtle spiciness.

Brewferm Top D Brewferm Med/High NA 64-77° Universal top-fermenting

(17-25°) beer yeast.

Canadian/Belgian L Wyeast Medium Medium 65-80° Seasonal Availability. Banana

Ale 3864-PC (18-26°) and fruit esters
complemented with mild
phenolics and hints of
acidity.

Farmhouse Ale L Wyeast Medium Medium 70-84° Seasonal Availability.

3726-PC (21-28°) Complex esters balanced
with earthy/spicy notes.

Flanders Golden Ale L Wyeast Low/Med Medium 64-80° Seasonal Availability. Will
produce moderate fruity

260
 BELGIAN STRONG ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

3739-PC (17-26°) esters and spicy phenols.

Forbidden Fruit L Wyeast Low 73-77% 63-76° Phenolic profile, subdued

Yeast 3463 (17-24°) fruitiness.

Super High Gravity L White Medium >80% 65-69° High gravity yeast, ferments
WLP099 Labs (18-20°) up to 25% alcohol.

The Monk D Real Medium 75-80% 66-72° Ferments tripels and high-
Brewers (18-22°) gravity ales to 15% ABV.
Yeast

Trappist Ale L White Low/Med 75-80% 65-72° Distinctive fruitiness and

WLP500 Labs (18-22°) plum characteristics.

Trappist High L Wyeast Medium 74-78% 64-78° Ferments dry, rich ester
Gravity 3787 (17-25°) profile and malty palate.

261
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

AMERICAN PALE ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

American Ale BRY L Siebel Inst. Medium High 64-72° Very clean ale flavor.
96 (17-22°)

American West D Lallemand Medium Medium 63° Very clean ale flavor.
Coast Ale BRY-97 (17°)

CBC-1 (Cask and D Lallemand Low/Med NA 59-77° Valued for its refermentation
Bottle Conditioning) (15-25°) ability.

Denny's Favorite 50 L Wyeast Low Medium 60-70° Can be used for almost any beer
1450 (15-21°) style. Accentuates malt, caramel, or
fruit character.

Lucky #7 L Real High 70-80% 68-75° Southern California ale yeast that
Brewers (20-23°) ferments higher gravity worts up to
Yeast 10% ABV.

Northeast Ale L East Coast High High 65-70° A unique ale yeast with an
ECY29 Yeast (18-21°) abundance of citrusy esters
accentuating American style hops.

262
 AMERICAN PALE ALE YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Old Newark Ale L East Coast High Low 60-68° Good for all styles of American and
ECY10 Yeast (15-20°) English ales

Safale US-05 D Fermentis Medium High 59-72° Produces well-balanced beers with
(15-22°) low diacetyl and clean end palate.

San Diego Super L White Labs Med/High High 65-68° Versatile, super-fast, super-clean
Yeast WLP090 (18-20°) strain.

The One D Real High 70-80% 68-75° California ale yeast great for West
Brewers (20-23°) Coast-style pale ales and IPAs.
Yeast

US West Coast D Mangrove High High 59-74° Very neutral strain. Citrus and pine
Yeast Jack (15-23°) hops will be enhanced.

Workhorse Beer D Mangrove Medium High 59-68° Neutral and clean aroma suitable
Yeast Jack (15-20°) for all styles. Imitates lager
characteristics.

263
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

AMERICAN LAGER YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

American Lager L Siebel Inst. High Medium 68-72° Produces slightly fruity beer, some
118 (20-22°) residual sugar.

American Lager L Wyeast Medium 75-80% 48-58° Bold, complex and aromatic; slight
2035 (8-14°) diacetyl.

American Lager L White Labs Medium 75-80% 50-55° Dry and clean with a very slight apple
WLP840 (10-13°) fruitiness.

Belgian Lager L White Labs Medium Medium 50-55° Clean, crisp with low sulfur production.
WLP815 (10-13°) Available Jan-Feb.

California Lager L Wyeast High 67-71% 58-68° Produces malty, brilliantly clear beers.
2112 (14-20°)

Cream Ale L White Labs Medium 75-80% 65-70° A blend of ale and lager strains that
WLP80 (18-21°) creates a clean, crisp, light American
lager style.

264
 AMERICAN LAGER YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Cry Havoc L White Labs Low Low 55-58° Can ferment at ale and lager
WLP862 (12-14°) temperatures, allowing for a variety of
beer styles.

European Lager L Wyeast Low Medium 46-56° Seasonal Availability. Exhibits a clean
2247-PC (7-13°) and dry flavor profile often found in
aggressively hopped lagers.

Mexican Lager L White Labs Medium 70-78% 50-55° Produces clean lager beer, with a crisp
Yeast WLP940 (10-13°) finish.

Munich Helles L White Labs Medium Medium 48-52° Clean and strong fermenter. Available
WLP860 (8-11°) Mar-Apr.

North American L Wyeast High Medium 52-58° Seasonal Availability. Mild malty
Lager 2272-PC (11-14°) profile, medium ester profile, well
balanced.

Rasenmäher L Wyeast Low Medium 48-68° Seasonal Availability. Produces clean

Lager 2252-PC (8-20°) lagers at low temp. fermentations, but
also yields slight ester at higher temps.

265
 AMERICAN LAGER YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Rocky Mountain L Wyeast Med/High Medium 48-56° Seasonal Availability. Mild malty
Lager 2105-PC (8-13°) profile, medium esters, well balanced.

Saflager W- D Fermentis High High 54-59° Good balance of floral and fruity
34/70 (12-15°) aromas, clean flavor.

Workhorse Beer D Mangrove Medium High 59-68° Neutral and clean aroma suitable for all
Yeast Jack (15-20°) styles. Imitates lager characteristics.

266
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

AMERICAN AMBER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

American Ale 1056 L Wyeast Low/Med 73-77% 60-72° Well balanced. Ferments dry,
(15-22°) finishes soft.

American Ale BRY L Siebel Inst. Medium High 64-72° Very clean ale flavor.
96 (17-22°)

American Ale II L Wyeast Medium 72-76% 60-72° Slightly nutty, soft, clean and tart
1272 (15-22°) finish.

American Ale Yeast L White Labs Medium 72-80% 68-72° Blend celebrates the strengths of
Blend WLP060 (20-22°) California ale strains.

American West D Lallemand Medium Medium 63° Very clean ale flavor.
Coast Ale BRY-97 (17°)

Brewferm Top D Brewferm Med/High NA 64-77° Universal top-fermenting beer yeast.

(17-25°)

267
 AMERICAN AMBER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

California Ale V L White Labs Med/High 70-75% 66-70° Produces a fruity, full-bodied beer.
WLP051 (18-21°)

California Ale L White Labs Medium 73-80% 68-73° Clean flavors accentuate hops; very
WLP001 (20-22°) versatile.

CBC-1 (Cask and D Lallemand Low/Med NA 59-77° Valued for its refermentation ability.
Bottle (15-25°)
Conditioning)

Coopers Pure D Coopers High High 68-80° Clean, round flavor profile.
Brewers' Yeast (20-26°)

Denny's Favorite 50 L Wyeast Low Medium 60-70° Can be used for almost any beer
1450 (15-21°) style. Accentuates malt, caramel, or
fruit character.

East Coast Ale L White Labs Low/Med 70-75% 68-73° Very clean and low esters.
WLP008 (20-22°)

268
 AMERICAN AMBER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

East Midlands Ale L White Labs Med/High Medium 66-70° Available Sept-Oct. Medium to low
WLP039 (18-21°) fusel fruit and alcohol production.

Fermentis US 56 D Fermentis Medium 77% 59-75° Clean with mild flavor for a wide
(15-23°) range of styles.

Lucky #7 L Real High 70-80% 68-75° Southern California ale yeast that
Brewers (20-23°) ferments higher gravity worts up to
Yeast 10% ABV.

Muntons Premium D Muntons High High 57-77° Clean balanced ale yeast for 100%
Gold (13-25°) malt recipies.

Muntons Standard D Muntons High High 57-77° Clean well balanced ale yeast.
Yeast (13-25°)

Neutral Grain L White Labs Medium 77-84% 76-85° Clean, fast fermentation used in
WLP078 (24-29°) high-gravity beers.

269
 AMERICAN AMBER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Northeast Ale L East Coast High High 65-70° A unique ale yeast with an
ECY29 Yeast (18-21°) abundance of citrusy esters
accentuating American style hops.

Northwest Ale 1332 L Wyeast High 67-71% 65-75° Malty, mildly fruity, good depth and
(18-23°) complexity.

Old Newark Ale L East Coast High Low 60-68° Good for all styles of American and
ECY10 Yeast (15-20°) English ales

Old Newark Beer L East Coast Medium Medium 58-68° Identified as S. cerevisae, hence it is
ECY12 Yeast (14-20°) not a true lager strain, but should
ferment at lager temperatures.

Old Sonoma Ale L White Labs Medium Medium 66-70° Neutral and versatile. Available
WLP076 (18-21°) May-June

Pacific Ale L White Labs High 65-70% 65-68° A popular ale yeast from the Pacific
WLP041 (18-20°) Northwest.

270
 AMERICAN AMBER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Ringwood Ale 1187 L Wyeast High 68-72% 64-74° A malty, complex profile that clears
(17-23°) well.

Safale US-05 D Fermentis Medium High 59-72° Produces well-balanced beers with
(15-22°) low diacetyl and clean end palate.

Safbrew T-58 D Fermentis Low 75% 59-75° Develops estery and somewhat
(15-23°) peppery spiceyness.

San Diego Super L White Labs Med/High High 65-68° Versatile, super-fast, super-clean
Yeast WLP090 (18-20°) strain.

San Francisco Lager L White Labs High 65-70% 58-65° For "California Common" type beer.
WLP810 (14-18°)

The One D Real High 70-80% 68-75° California ale yeast great for West
Brewers (20-23°) Coast-style pale ales and IPAs.
Yeast

271
 AMERICAN AMBER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

US West Coast D Mangrove High High 59-74° Very neutral strain. Citrus and pine
Yeast Jack (15-23°) hops will be enhanced.

Workhorse Beer D Mangrove Medium High 59-68° Neutral and clean aroma suitable for
Yeast Jack (15-20°) all styles. Imitates lager
characteristics.

272
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

KOLSCH & ALTBIER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Alt Ale BRY144 L Lallemand Medium High 59-68° Full flavored, but clean tasting with
(15-20°) estery flavor.

American Wheat L Wyeast Low 74-78% 58-74° Produces a dry, slightly tart, crisp beer.
1010 (14-23°)

Belgian Lager L White Labs Medium Medium 50-55° Clean, crisp with low sulfur
WLP815 (10-13°) production. Available Jan-Feb.

Dusseldorf Alt L White Labs Medium 65-72% 65-69° Produces clean, slightly sweet alt
WLP036 (18-20°) beers.

European Ale L White Labs Medium 65-70% 65-70° Low ester production, giving a clean
WLP011 (18-21°) profile.

German Ale 1007 L Wyeast Low 73-77% 55-68° Ferments dry and crisp with a mild
(13-20°) flavor.

273
 KOLSCH & ALTBIER YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

German L White Labs Medium 72-78% 65-69° A super-clean, lager-like ale.

Ale/Kölsch (18-20°)
WLP029

Kölsch 2565 L Wyeast Low 73-77% 56-70° Malty with a subdued fruitiness and a
(13-21°) crisp finish.

Kolsch II 2575- L Wyeast Low Medium 55-70° Seasonal Availability. Rich flavor
PC (13-21°) profile which accentuates a soft malt
finish.

Kölschbier L East Coast High Medium 58-66° Limited availability. Clean lager-like
ECY21 Yeast (14-18°) profile at ale temperatures.

Workhorse Beer D Mangrove Medium High 59-68° Neutral and clean aroma suitable for all
Yeast Jack (15-20°) styles. Imitates lager characteristics.

274
 Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

ENGLISH BITTER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Australian Ale L White Labs High 70-75% 65-70° For a clean, malty and bready beer.
WLP009 (18-21°)

Bedford British L White Labs High 72-80% 65-70° Good choice for most English style
Ale WLP006 (18-21°) ales.

Brewferm Top D Brewferm Med/High NA 64-77° Universal top-fermenting beer yeast.

(17-25°)

British Ale 1098 L Wyeast Medium 73-75% 64-72° Ferments dry and crisp, slightly tart
(17-22°) and fruity.

British Ale II 1335 L Wyeast High 73-75% 63-75° Malty flavor, crisp finish, clean, fairly
(17-23°) dry.

British Ale L White Labs High 75-80% 68-75° English strain that produces malty
WLP005 (20-23°) beers.

275
 ENGLISH BITTER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

British Ale Yeast D Mangrove High High 57-72° Earthy, nutty, orange peel and mild
Jack (13-22°) spice.

British Cask Ale L Wyeast Med/High Medium 63-72° Seasonal Availability. Produces a nice
1026-PC (17-22°) malt profile and finishes crisp and
slightly tart.

British Mild Ale L East Coast Low Low 60-68° Limited availability. Complex, woody
ECY18 Yeast (15-20°) ester profile. Leaves a malt profile
with a slight sweetness.

Burton Ale L White Labs Medium 69-75% 68-73° Subtle fruity flavors: apple, clover
WLP023 (20-22°) honey and pear.

Burton Union L East Coast Medium Medium 64-69° Limited availability. Citrusy flavor
ECY17 Yeast (17-20°) which accentuates mineral and hop
flavors.

Burton Union D Mangrove High High 62-74° Some pear esters, possibly strawberry
Yeast Jack (16-23°) or kiwi-like aromas.

276
 ENGLISH BITTER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Coopers Pure D Coopers High High 68-80° Clean, round flavor profile.
Brewers' Yeast (20-26°)

East Midlands Ale L White Labs Med/High Medium 66-70° Available Sept-Oct. Medium to low
WLP039 (18-21°) fusel fruit and alcohol production.

English Ale Blend L White Labs Med/High 69-76% 68-72° Moderate fruitiness and mineral-like.
WLP085 (20-22°)

English Ale BRY L Siebel Inst. Medium High 59-68° Clean ale with slightly nutty and
264 (15-20°) estery character.

English Ale L White Labs Very 63-70% 65-68° Very clear with some residual
WLP002 High (18-20°) sweetness.

English Special L Wyeast High Low 64-72° Seasonal Availability. Produces light
Bitter 1768-PC (17-22°) fruit and ethanol aromas along with
soft, nutty flavors.

277
 ENGLISH BITTER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Essex Ale Yeast L White Labs Med/High 71-76% 66-70° Drier finish than many British ale
WLP022 (18-21°) yeasts

Irish Ale 1084 L Wyeast Medium 71-75% 62-72° Slight residual diacetyl and fruitiness.
(16-22°)

Irish Ale WLP004 L White Labs Med/High 69-74% 65-68° Light fruitiness and slight dry
(18-20°) crispness.

London Ale 1028 L Wyeast Low/Med 73-77% 60-72° Bold and crisp with a rich mineral
(15-22°) profile.

London Ale III L Wyeast High 71-75% 64-74° Very light and fruity, with a soft,
1318 (17-23°) balanced palate.

London Ale L White Labs Medium 67-75% 66-71° Dry malty ale yeast for pales, bitters
WLP013 (18-21°) and stouts.

278
 ENGLISH BITTER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

London ESB Ale L Wyeast High 67-71% 64-72° Rich, malty character with balanced
1968 (17-22°) fruitiness.

Manchester Ale L White Labs Med/High Medium 65-70° Clean, dry finish with low esters.
WLP038 (18-21°)

Muntons Premium D Muntons High High 57-77° Clean balanced ale yeast for 100%
Gold (13-25°) malt recipies.

Muntons Standard D Muntons High High 57-77° Clean well balanced ale yeast.
Yeast (13-25°)

Northeast Ale L East Coast High High 65-70° A unique ale yeast with an abundance
ECY29 Yeast (18-21°) of citrusy esters accentuating
American style hops.

Nottingham D Lallemand High High 57-70° Neutral for an ale yeast; fruity estery
(13-21°) aromas.

279
 ENGLISH BITTER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Old Newark Ale L East Coast High Low 60-68° Good for all styles of American and
ECY10 Yeast (15-20°) English ales

Old Sonoma Ale L White Labs Medium Medium 66-70° Neutral and versatile. Available May-
WLP076 (18-21°) June

Ringwood Ale L Wyeast High 68-72% 64-74° A malty, complex profile that clears
1187 (17-23°) well.

Safale S-04 D Fermentis High 79% 59-75° English ale yeast that forms very
(15-23°) compact sediment.

Safbrew T-58 D Fermentis Low 75% 59-75° Develops estery and somewhat
(15-23°) peppery spiceyness.

San Diego Super L White Labs Med/High High 65-68° Versatile, super-fast, super-clean
Yeast WLP090 (18-20°) strain.

280
 ENGLISH BITTER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Thames Valley Ale L Wyeast Medium 72-76% 62-72° Clean, light malt character with low
1275 (16-22°) esters.

Thames Valley Ale L Wyeast High Medium 60-70° Seasonal Availability. Produces crisp,
II 1882-PC (15-21°) dry beers with rich malt profile and
moderate stone fruit esters.

West Yorkshire L Wyeast High Low 64-72° Produces full chewy malt flavor and
Ale 1469 (17-22°) character. Expect moderate nutty and
stone-fruit esters.

Whitbread Ale L Wyeast High 68-72% 64-74° Mildly malty and slightly fruity.
1099 (17-23°)

Whitbread Ale L White Labs High 67-73% 66-70° Brittish style, slightly fruity with a
WLP017 (18-21°) hint of sulfur.

Windsor (British D Lallemand Low Medium 64-70° Full-bodied, fruity English ale.
Ale) (17-21°)

281
 ENGLISH BITTER & PALE ALE

YEAST

Name & Number Type Lab Floc. Atten. Temp. Description

Workhorse Beer D Mangrove Medium High 59-68° Neutral and clean aroma suitable for
Yeast Jack (15-20°) all styles. Imitates lager
characteristics.

Ye Olde English D Real Medium 65-75% 65-70° Smooth and creamy for English ales.
Brewers (18-21°)
Yeast

Yorkshire Square L White Labs High Low 65-70° Availability: Nov-Dec. Toasty with
WLP037 (18-21°) malt-driven esters.

282
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

BROWN ALE YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

American Ale L Wyeast Low/Med 73-77% 60-72° Well balanced. Ferments dry,
1056 (15-22°) finishes soft.

American Ale II L Wyeast Medium 72-76% 60-72° Slightly nutty, soft, clean and
1272 (15-22°) tart finish.

American Ale L White Labs Medium 72-80% 68-72° Blend celebrates the strengths
Yeast Blend (20-22°) of California ale strains.
WLP060

Bedford British L White Labs High 72-80% 65-70° Good choice for most English
Ale WLP006 (18-21°) style ales.

Brewferm Top D Brewferm Med/High NA 64-77° Universal top-fermenting beer

(17-25°) yeast.

British Ale 1098 L Wyeast Medium 73-75% 64-72° Ferments dry and crisp,
(17-22°) slightly tart and fruity.

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 BROWN ALE YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

British Ale II 1335 L Wyeast High 73-75% 63-75° Malty flavor, crisp finish,
(17-23°) clean, fairly dry.

British Ale L White Labs High 75-80% 68-75° English strain that produces
WLP005 (20-23°) malty beers.

British Cask Ale L Wyeast Med/High Medium 63-72° Seasonal Availability.

1026-PC (17-22°) Produces a nice malt profile
and finishes crisp and slightly
tart.

British Mild Ale L East Coast Low Low 60-68° Limited availability. Complex,
ECY18 Yeast (15-20°) woody ester profile. Leaves a
malt profile with a slight
sweetness.

Burton Ale L White Labs Medium 69-75% 68-73° Subtle fruity flavors: apple,
WLP023 (20-22°) clover honey and pear.

California Ale V L White Labs Med/High 70-75% 66-70° Produces a fruity, full-bodied
WLP051 (18-21°) beer.

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 BROWN ALE YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

California Ale L White Labs Medium 73-80% 68-73° Clean flavors accentuate hops;
WLP001 (20-22°) very versatile.

CBC-1 (Cask and D Lallemand Low/Med NA 59-77° Valued for its refermentation
Bottle (15-25°) ability.
Conditioning)

Coopers Pure D Coopers High High 68-80° Clean, round flavor profile.
Brewers' Yeast (20-26°)

East Coast Ale L White Labs Low/Med 70-75% 68-73° Very clean and low esters.
WLP008 (20-22°)

English Ale L White Labs Very High 63-70% 65-68° Very clear with some residual
WLP002 (18-20°) sweetness.

English Special L Wyeast High Low 64-72° Seasonal Availability.

Bitter 1768-PC (17-22°) Produces light fruit and
ethanol aromas along with
soft, nutty flavors.

285
 BROWN ALE YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Essex Ale Yeast L White Labs Med/High 71-76% 66-70° Drier finish than many British
WLP022 (18-21°) ale yeasts

Fermentis US 56 D Fermentis Medium 77% 59-75° Clean with mild flavor for a
(15-23°) wide range of styles.

French Ale L White Labs Med/High Low 63-73° Clean strain that complements
WLP072 (17-22°) malt flavor. Available May-
June.

London Ale 1028 L Wyeast Low/Med 73-77% 60-72° Bold and crisp with a rich
(15-22°) mineral profile.

London Ale III L Wyeast High 71-75% 64-74° Very light and fruity, with a
1318 (17-23°) soft, balanced palate.

London Ale L White Labs Medium 67-75% 66-71° Dry malty ale yeast for pales,
WLP013 (18-21°) bitters and stouts.

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 BROWN ALE YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

London ESB Ale L Wyeast High 67-71% 64-72° Rich, malty character with
1968 (17-22°) balanced fruitiness.

Muntons D Muntons High High 57-77° Clean balanced ale yeast for
Premium Gold (13-25°) 100% malt recipies.

Muntons D Muntons High High 57-77° Clean well balanced ale yeast.
Standard Yeast (13-25°)

Newcastle Dark D Mangrove Medium Medium 64-72° Aromas reminiscent of rich,

Ale Yeast Jack (17-22°) dark fruit.

Northwest Ale L Wyeast High 67-71% 65-75° Malty, mildly fruity, good
1332 (18-23°) depth and complexity.

Nottingham D Lallemand High High 57-70° Neutral for an ale yeast; fruity
(13-21°) estery aromas.

Pacific Ale L White Labs High 65-70% 65-68° A popular ale yeast from the

287
 BROWN ALE YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

WLP041 (18-20°) Pacific Northwest.

Ringwood Ale L Wyeast High 68-72% 64-74° A malty, complex profile that
1187 (17-23°) clears well.

Safale S-04 D Fermentis High 79% 59-75° English ale yeast that forms
(15-23°) very compact sediment.

Thames Valley L Wyeast Medium 72-76% 62-72° Clean, light malt character
Ale 1275 (16-22°) with low esters.

Thames Valley L Wyeast High Medium 60-70° Seasonal Availability.

Ale II 1882-PC (15-21°) Produces crisp, dry beers with
rich malt profile and moderate
stone fruit esters.

West Yorkshire L Wyeast High Low 64-72° Produces full chewy malt
Ale 1469 (17-22°) flavor and character. Expect
moderate nutty and stone-
fruit esters.

288
 BROWN ALE YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Whitbread Ale L Wyeast High 68-72% 64-74° Mildly malty and slightly
1099 (17-23°) fruity.

Whitbread Ale L White Labs High 67-73% 66-70° Brittish style, slightly fruity
WLP017 (18-21°) with a hint of sulfur.

Windsor (British D Lallemand Low Medium 64-70° Full-bodied, fruity English ale.
Ale) (17-21°)

Yorkshire Square L White Labs High Low 65-70° Availability: Nov-Dec. Toasty
WLP037 (18-21°) with malt-driven esters.

289
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

BOCK YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Bavarian Lager L Wyeast Medium 73-77% 46-58° Produces rich, malty, full-bodied
2206 (7-14°) beers.

Bohemian L Wyeast Medium 73-77% 45-68° Ferments clean and malty.

Lager 2124 (7-20°)

Cry Havoc L White Low Low 55-58° Can ferment at ale and lager
WLP862 Labs (12-14°) temperatures, allowing for a
variety of beer styles.

German Bock L White Medium 70-76% 48-55° Produces well balanced beers of
Lager Yeast Labs (8-12°) malt and hop character.
WLP833

German Lager L White Medium 74-79% 50-55° Malty and clean; great for all
WLP830 Labs (10-12°) German lagers.

Hella Bock L Wyeast Medium Medium 48-56° Seasonal Availability. Attenuates

2487-PC (8-13°) well while still leaving plenty of

290
 BOCK YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

malt character and body.

Munich Lager L Wyeast Medium 70-74% 48-56° Very smooth, well-rounded and
2308 (8-13°) full-bodied.

Munich Lager II L Wyeast Medium Medium 52-62° Seasonal Availability. Low

2352-PC (11-16°) diacetyl and low sulfur aroma.
Great for malt-driven lagers.

Old Bavarian L White Medium 66-73% 50-55° Finishes malty with a slight ester
Lager Yeast Labs (10-12°) profile. Use in beers such as
WLP920 Octoberfest, Bock, and dark
lagers.

So. German L White Med/High 68-76% 50-55° A malty finish and balanced
Lager WLP838 Labs (10-12°) aroma.

Staro Prague L Wyeast High Medium 50-58° Seasonal Availability. Will create
Lager 2782-PC (10-14°) moderate fruit and bready malt
flavors in lagers.

291
 BOCK YEAST

Name & Type Lab Floc. Atten. Temp. Description

Number

Workhorse Beer D Mangrove Medium High 59-68° Neutral and clean aroma
Yeast Jack (15-20°) suitable for all styles. Imitates
lager characteristics.

292
Key: Type=Type of yeast, S=Slant, D=Dry, L=Liquid, Floc=Flocculation, Atten=Attenuation,
Temp=Ideal Fermentation Temperature

 BELGIAN  LAMBIC  &  SOUR  ALE  YEAST

Name  &  Number Type Lab Floc. Atten. Temp. Description

Belgian  Lambic  Blend   L Wyeast Low/Med 65-­‐75% 63-­‐75°   Rich,  earthy  aroma  and  acidic  
3278 (17-23°) finish.

Belgian  Schelde  Ale   L Wyeast Medium Medium 62-­‐74°   Seasonal  Availability.  Produces  
3655-­‐PC (16-23°) complex  Belgian  flavors  and  
aromas.

Belgian  Sour  Mix   L White   Low/Med 70-­‐80% 80-­‐85°   Includes  Brettanomyces,  

WLP655 Labs (26-29°) Saccharomyces,  and  the  
bacterial  strains  Lactobacillus  
and  Pedioccus.

Berliner  Blend  ECY06 L East   NA 70-­‐74°   For  lactic  sourness.  Contains  a  

Coast   (21-23°) Kölsch  ale  yeast  and  two  
Yeast Lactobacillus  strains.

Berliner  Weisse   L White   Medium 63-­‐80% 68-­‐72°   Creates  a  subtle  tart  drinkable  
Blend  WLP630 Labs (18-22°) beer.

Berliner-­‐Weisse   L Wyeast Low Medium 68-­‐72°   Seasonal  availability.  Includes  a  

German  ale  strain  and  

293
  BELGIAN  LAMBIC  &  SOUR  ALE  YEAST

Name  &  Number Type Lab Floc. Atten. Temp. Description

Blend  3191-­‐PC (18-22°) Lactobacillus.

Brett  Anomala  ECY04 L East   NA NA Very  estery  with  some  light  

Coast   funk  and  acidity.
Yeast

Brett  bruxelensis   L East   NA NA Quite  funky  with  barnyard  

ECY05 Coast   notes  accompanied  by  esters.
Yeast

Brett  custersianus L East   NA 60-­‐74°   Displays  an  ester  profile  of  

Coast   (15-23°) mango  and  peach  esters  with  
Yeast limited  to  no  barnyard  funk.

Brett  nanus L East   NA NA Reveals  a  spicy  saison-­‐like  

Coast   profile  with  none  to  low  esters.
Yeast

Brettan.  Bruxellensis   L Wyeast Medium High 60-­‐75°   Produces  classic  lambic  

5112 (15-23°) characteristics.

Brettan.  Lambicus   L Wyeast Medium High 60-­‐75°   Pie  cherry-­‐like  flavor  and  

294
  BELGIAN  LAMBIC  &  SOUR  ALE  YEAST

Name  &  Number Type Lab Floc. Atten. Temp. Description

5526 (15-23°) sourness.

Brettanomyces   L White   Low High 70-­‐85°   Produces  a  slightly  tart  beer  

Bruxellensis  Trois Labs (21-29°) with  delicate  characteristics  of  
mango  and  pineapple.

Brettanomyces   L White   Low 85% 70-­‐85°   Produces  a  slightly  tart  beer  

Bruxellensis  Trois   Labs (21-29°) with  delicate  characteristics  of  
WLP644 mango  and  pineapple.

Brettanomyces   L White   Low 70-­‐85% 85°    (29°) Classic  strain  used  in  
bruxellensis  WLP650 Labs secondary  for  Belgian  styles.

Brettanomyces   L White   Low 70-­‐85% 85°  (29°) Low  intensity  Brett  character.  
Claussenii  WLP645 Labs More  aroma  than  flavor.

Brettanomyces   L White   Low 70-­‐85% 85°  (29°) High  Brett  character.  Horsey,  
Lambicus  WLP653 Labs Smokey  and  spicy  flavors.

BugCounty  ECY20 L East   NA NA Availability:  Nov-­‐Dec.  Contains  

Coast   the  largest  mix  organisms  for  
Yeast Lambic-­‐style  brewing.

295
  BELGIAN  LAMBIC  &  SOUR  ALE  YEAST

Name  &  Number Type Lab Floc. Atten. Temp. Description

BugFarm  ECY01 L East   NA 60-­‐74°   A  large  complex  blend  of  

Coast   (15-23°) cultures  to  emulate  sour  beers.
Yeast

Farmhouse  Brett   L East   NA NA Limited  availability.  Produces  a  

ECY03 Coast   fruity  and  funky  profile  with  
Yeast some  acidity.

Flemish  Ale  Blend   L White   Low/Med High 68-­‐80°   Creates  a  complex,  dark  stone  
WLP665 Labs (20-26°) fruit  characteristic.

Flemish  Ale  ECY02 L East   NA 60-­‐74°   Dry,  sour,  leathery  and  notes  of  
Coast   (15-23°) cherry  stone.
Yeast

Lactobacillus  5335 L Wyeast NA 60-­‐95°   Lactic  acid  bacteria.

(15-35°)

Oud  Brune  ECY23 L East   Medium 68-­‐74°   For  those  who  prefer  sourness  
Coast   (20-23°) without  the  presence  of  Brett.
Yeast

296
  BELGIAN  LAMBIC  &  SOUR  ALE  YEAST

Name  &  Number Type Lab Floc. Atten. Temp. Description

Pediococcus   L Wyeast NA 60-­‐95°   Lactic  acid  bacteria.

Cerivisiae  5733 (15-35°)

Roeselare  Ale  Blend   L Wyeast High 65-­‐85°   Produces  a  dry  beer  with  a  
3763 (18-29°)   complex,  earthy  profile  and  
distinctive  pie  cherry  sourness.

Trappist  Blend  3789-­‐ L Wyeast Medium Medium 68-­‐85°   Seasonal  Availability.  A  unique  
PC (20-29°) blend  of  Belgian  
Saccharomyces  and  
Brettanomyces.

297
 SUGAR CHART
Key: L = Degrees Lovibond, G = Gravity

SUGARS

Malt L G Description

Belgian Candi 0.5° 1.036 Smooth taste, good head retention, sweet aroma and high gravity
Sugar (clear) without being apparent. Use in Belgian and holiday ales. Use clear
for tripels.

Brown Sugar 40° 1.046 Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday
beers.

Candi Sugar 75° 1.036 Smooth taste, good head retention, sweet aroma and high gravity
(amber) without being apparent. Use in Belgian and holiday ales. Use amber
for dubbels.

Candi Sugar 275° 1.036 Smooth taste, good head retention, sweet aroma and high gravity
(dark) without being apparent. Use in Belgian and holiday ales. Use dark in
brown beer and strong golden ales.

Corn Sugar 1° 1.037 Use in priming beer or in extract recipes where flaked maize would
be used in a mash.

Dark Brown 60° 1.046 Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday
Sugar beers.

298
 SUGARS

Malt L G Description

Demerara 1° 1.041- Imparts mellow, sweet flavor. Use in English ales.

Sugar 1.042

Dextrose 1° 1.037 Imparts a mild sweet taste and smoothness. Use in English beers.
(glucose)

Dry Malt Varies 1.044 Extra light (2.5°), Light (3.5°), Amber (10°), Dark (30°), Wheat (3°)
Extract

Honey Varies 1.032 Imparts sweet and dry taste. For honey and brown ales. Also:
specialty ales.

Invert Sugar NA 1.046 Increases alcohol. Use in some Belgian or English ales. Use as an
adjunct for priming. Made from sucrose. No dextrins. Use 1 cup for
priming.

Lactose NA 1.043 Adds sweetness and body. Use in sweet or milk stouts.

Licorice Stick NA NA Adds a smooth flavor to stouts, porters, holiday ales and flavored
beers.

299
 SUGARS

Malt L G Description

Lyle's Golden 0° 1.036 Increases alcohol without flavor. Liquid Invert Sugar. Use in English
Syrup and Belgian (Chimay) ales.

Maple Sap 3° 1.009 Crisp dry, earthy flavor. Use in pale ales, porters and maple ales.

Maple Syrup 35° 1.030 Imparts a dry, woodsy flavor if used in the boil. If beer is bottled
with it, it gives it a smooth sweet, maple taste. Use in maple ales,
pale ales, brown ales and porters.

Molasses 80° 1.036 Imparts strong sweet flavor. Use in stouts and porters.

Rice Solids 0° 1.040 Lightens flavor without taste. Use in American and Asian lagers.

Sucrose (white NA 1.046 Increases alcohol. Use in Australian lagers and English bitters.
table sugar)

Syrup Malt Varies 1.033- Extra Light (3.5°), Light (3.5 -5°), Amber (10°), Dark (30°), Wheat
Extract 1.037 (2°).

300
 SUGARS

Malt L G Description

Treacle 100° 1.036 Imparts intense, sweet flavor. A British mixture of molasses, invert
sugar and golden syrup (corn syrup). Use in dark English ales.

301
302
303
304
 MASH TEMPERATURE

The temperature of mash steps, particularly the main sugar conversion (called the saccrification step) can
have a significant effect on the character of the beer.

1) Lower temperature conversion - around 148-152 F (64-66 C) will take longer but will produce a more
complete conversion of complex starches to sugars resulting in more fermentation and a clean, lighter
tasting beer.

2) Higher temperature conversion - around 155-158 F (68.5-70 C) will result in less starch conversion
leaving a beer with more unfermentable dextrines. This will create a beer with a full body and flavor.

3) Middle mash conversion - 153-156 F (67- 69 C) will result in medium bodied beers.

4) The Acid Rest - a step done early in the mash around 95F (35C) is performed by some traditional
brewers to lower the pH of the mash. This was primarily done in very soft water locations like Pilsen that
lacked minerals needed to acidify the mash. However modern brewers using most waters do not need to
perform this step. Proper minerals and pH adjustment, highly modified grains, and a much better
understanding of water chemistry have largely eliminated the need for an acid rest.

305
 HOW LONG SHOULD BEER BE LEFTIN THE
CARBOY BEFORE BOTTLING/KEGGING?

While there may be much debate about whether secondary fermentation is necessary or not, Midwest
suggests trying it once and judging for yourself. We think you’ll see, smell, and taste a noticeable
difference in the quality of your beer. As soon as you are seeing one bubble a minute or less coming out of
the airlock of your primary fermenter (usually after 1-2 weeks for most ales, and about 2 months for most
lagers), it’s time to transfer (or “rack”) your brew to a glass carboy or Better Bottle for secondary
fermentation.

Several styles of beer will benefit from a longer secondary fermentation. This time gives the beer a chance
to settle naturally and for the flavors to blend properly.

LIGHT ALES: 1 WEEK PRIMARY/1-2 WEEKS SECONDARY

For a style like Liberty Cream Ale, Honey Bee Ale, Aussie Light Ale, etc., we would recommend

one week in primary, and 1-2 weeks in secondary. The lighter flavor of these beers allows the beer to be
drinkable sooner because you are not waiting for the alcohol bitterness to subside, or for the beer to mellow
out. You are just waiting for the beer to clear to your liking. So, once it is clear enough, feel free to bottle or
keg.

AMBER ALES: 1 WEEK PRIMARY/2-3 WEEKS SECONDARY

Due to darker grains, a beer’s color gets darker and it becomes more important to let the beer sit longer in
the fermenter. The more a grain gets roasted, the more chances there are for off flavors. This little extra
time will make a big difference in the flavor of your beer. For an amber or red ale, we would recommend
one week in primary, and 2-3 weeks in secondary. Even if the beer has cleared, don’t worry, the carboy is
an excellent place to store your beer until the flavors have blended better.

DARK ALES: 1 WEEK PRIMARY/3-4 WEEKS SECONDARY

Dark styles of beer will benefit the most from a long fermentation time. Your stouts, porters, and brown
ales will turn out even better with some extra aging time. Again, you want one week in primary, and then 3-
4 weeks in secondary.

With these types of beer you are dealing with some very heavily roasted grains. Like making toast, some
parts of the toast will be lightly darkened, while other parts will be dark or burnt. You want the dark, or
burnt, sediment to completely settle to the bottom of your fermenter so it doesn’t end up in your beer. Trust
us; you will still have plenty of flavors in your beer without the need to add burnt flavors.

306
 LIGHT LAGERS: 1-2 MONTHS PRIMARY/2 MONTHS SECONDARY

Lagers are a different story on the primary fermentation time. The reason is that a lager needs to be cold
fermented at 52° F instead of 70° F like an ale. This colder temperature is going to greatly slow down the
fermentation process and extra time is needed in the primary to allow the beer to completely ferment.
Lagers ferment very slowly and the process looks very different than an ale’s fermentation.

For a light lager, we would suggest at least 2 months in primary, and then 1-2 months in secondary. Most of
the brewers at Midwest will keep the beer in secondary for 2 months.

AMBER LAGERS: 2 MONTHS PRIMARY/3-4 MONTHS SECONDARY

There really isn’t that much difference in time between a light lager and amber lager. Most of the flavors
will have blended or mellowed in the same amount of time. But, it is not unusual to ferment in your
primary for 2 months, followed by 3-4 months in the secondary. Take an Oktoberfest style beer for
example; traditionally, you make an Oktoberfest beer in May, and then it is drinkable in late September or
early October. That is roughly 6 months. A little extra time will go a long way for your enjoyment of this
style of beer.

DARK LAGERS: 2-3 MONTHS PRIMARY/9 MONTHS SECONDARY

Many times this style of beer will be higher in alcohol content. Beers like Dopplebocks and dark lagers
simply take longer for the flavors to mellow, blend and develop. Alcohol has a very bitter taste that needs
time to mellow,and dark lagers need more time in the secondary due the the high alcohol levels typical of
the style. Just like a fine wine, extra age time really helps these beers out. Our recommendation is 2-3
months in primary, and 9 months in secondary. In some cases, you might even want to keep the beer in
secondary longer. Don’t worry; the beer will be just fine in the carboy. Just be sure to check the airlock
from time to time to make sure there is still water in it.

HELPFUL HINTS

Some of you might be thinking what a long time it takes to make some types of beer. That is true. Certain
styles do take a long time to make and that is why they tend to be more expensive at the liquor store. If you
rush some beers, you will definitely notice the off flavors. But, some people have different likings to the
taste of their beer, so don’t be afraid to experiment.

You might be wondering why our kit directions will tell you one week in primary, one week in secondary
(or two weeks total in primary), and bottle. This is fine if you’re in a hurry to try your beer, but we’d like to
stress again how greatly secondary fermentation can improve your beer. Some beers just won’t clear in that
amount of time. But, you are the one (and hopefully your friends) drinking the beer and who are we to
stand in the way of what you enjoy?

We like to tell our customers to look at your beer like a wine when it comes to fermentation. Homebrew
can benefit greatly from aging time; as the beer clears much better, the flavors blend better, and the alcohol
mellows out as well. Slow down and take your time.

307
 ADVANCED BOTTLE CONDITIONING
Official NORTHERN BREWER Instructional Document
These instructions are to be used to finely tune your ‘bottle conditioned’ beers. Different beer styles from various countries all have differing techniques for carbonating
beers to their collective ‘tastes.’ This document will discuss the concept of bottle conditioning and outline the differing methods and ways to achieve them. The use of
the term ‘bottle’ refers to any container, not just bottles.

OVERVIEW -- BROWN SUGAR - partially refined sugar with molasses added (3% light & 6%
dark). Flavor increase as light to dark. Muscovado is a type of brown sugar that is
The concept is very simple. Put beer into bottles. Yeast in beer consume completely unrefined and possesses a much great depth of character.
the sugar. The carbon dioxide produced carbonates your beer. Simple right? -- CORN SYRUP (DARK AND LIGHT) - Glucose syrup - No flavor. Traditionally
No, not really. Historically, beers all have their own requirements for grains used for all English cask beers. All store bought corn syrup in the US is high fruc-
and hops. What most people miss is that these beers also have a carbon- tose variety and not traditional of which the light variety has vanilla in it and the
ation ‘requirement.’ Below are some techniques and info to help you out in dark is has caramel color added. Brewers syrup is a glucose syrup that is derived
customizing your own beers. from corn.

-- DEMERARA - unrefined sugar. pale gold. Very little flavor. The lightest unre-
VERBIAGE fined sugar.
In the US, carbonation is described in terms of volumes of carbon dioxide, -- DME - ALL VARIETIES - dry malt extract. More flavor as you get darker. Can be
or CO2 for short. There is a lot of argument about the actual meaning of this used in the place of traditional bulk kräusen priming.
term but needless to say, the more volumes of gas the more carbonated
-- DME - LAAGLANDER - dextrinous malt extract. More flavor as you get darker.
the liquid will be. For example, English cask beer can be about 1.5 volumes Laaglander is different in that it leaves a lot of residual sweetness and can be used
whereas say champagne can be up towards 7.0 volumes. Other parts of the to increase the body of beers that have finished low in gravity.
world use grams/Liter of which there are about 2.0g/L per volume of CO2.
-- HONEY - flavor depends on variety. Lighter honeys like clover will add no char-
THEORY acter but dark ones like buckwheat will add a lot. One can also use varietal honey,
like orange blossom, to give a slight hint of its character to the finished beers. This
Quite simply, CO2 is soluble in a solution in an inverse relationship to the works best in lighter styles of beer.
temperature of the solution. What this means is that the colder the liquid is -- INVERT SUGAR SYRUP - ALL - see Belgian candy syrup. An English version
the more CO2 can be held in solution. This is very important when you get to of the Belgian stuff. Highly popular over many styles. They rank in number from 1
calculating your volumes of CO2 because the colder your finished beverage to 3 (15-65SRM). Lyles Golden syrup is 50% invert:50% sucrose and about 15SRM.
is the more residual CO2 will be in solution. This is one of the main reasons
-- MAPLE SYRUP - More flavor as you get darker. Can dilute the beer quite a bit.
that beers are over-carbonated.
The darker stuff is better for this purpose and the fancy stuff is regulated by its
very high price.
CARBONATION RATE & PRIMING CALCULATION -- MOLASSES - see black treacle above
Before considering anything else it must be ensured that the beer to be
primed and carbonated has finished fermenting. Beers that are not finished -- RICE SOLIDS - sugar derived from rice. see corn sugar.
fermenting will over-carbonate (and may burst). Assuming that our beer -- SORGHUM SYRUP - used mainly for non-gluten beers. Corn sugar is cheaper,
is completely fermented and ready for bottling we need to know/decide works better and has no gluten in it.
how much carbonation your individual beer needs (usually style based).
-- TURBINADO - crystallized sugar cane pressings. aka ‘Sugar in the raw.’ Light
There are many general charts available but we suggest you use this one
brown. Darker with more flavor than demerara but not nearing light brown sugar.
we created. http://www.northernbrewer.com/priming You can either input
your own volumes wanted into the text box or use the pull-down menu to BOTTLE TYPES AND PRESSURE
find your style (or kit). The number next to the kit indicates the volume
of carbonation for the style. You will then need to input the volume and Most of the bottles you will use will be the standard 12oz bottle. These are
temperature of your beer for the reasons mentioned above. The results are suitable for the vast majority of styles but we don’t suggest you use them
displayed in grams, ounces and cups. One has the option to use a wide range for beers with over 3 volumes of CO2. Below is a chart based on CO2 volume
of sugars of which I will cover below. Some are more traditional than others and suggested bottle usage. These are approximate guidelines and demand
but pretty much any natural sugar can be used for priming. that the bottles be free of cracks or chips.

TYPES OF SUGARS BOTTLE:VOLUME CHART

Max. CO2
-- CORN SUGAR - Dextrose. Most popular bottling sugar. Cheap and leaves no Bottle type
added flavor. Volume
12oz 3
-- WHITE SUGAR - Sucrose. aka table sugar, aka sugar sugar. See above. 33cl Belgian 3.5
-- BELGIAN CANDY SYRUP - ALL - Invert sugar. Colored. More flavor as you 500ml European 3.5
increase in color. Not traditionally used but can be used to punch up the flavor Swing top 4
on any Belgian beer. Champagne 7
-- BELGIAN SOFT CANDY SUGAR - Invert sugar. Colored. More flavor as you PET 10
increase in color. Some brewers use the syrup, some the soft sugar. The blonde Kegs can be used in the place of bottles and should be treated exactly like
version adds very little color or flavor. The brown version is on par with the dark a large bottle. A lot of commercial brewers prime in bulk and then counter
version of the syrup.
pressure fill at bottling.
-- BLACK TREACLE - Type of molasses. Very dark. Leaves a lot of flavor. Treacle
is a general English term for ‘syrup’. Different from molasses in that this product
is a boiled syrup of the finshed sugar rather than a by-product of raw sugar
processing. More caramel flavors than molasses.
 ADVANCED BOTTLE CONDITIONING
Official NORTHERN BREWER Instructional Document page 2
GENERAL TECHNIQUES SPECIAL TECHNIQUES
Every commercial brewer knows that fresh and healthy yeast are of the There are some very unique processes that go well beyond the advanced
utmost importance when it comes to bottle conditioning their beers. In conditioning material. These include more historical methods rather that
comparison, most home brewers rely on the yeast they used to ferment the exacting science we have covered thus far.
their beers to also carbonate them. Most of the time this will work but one
can never be sure of the variation from batch to batch. This is an unknown REAL ALE (NOT IMAGINARY)
that doesn’t need to be. The simple addition of fresh yeast at bottling will
Cask conditioned ales. These are the original English ales. The beer is added
ensure your beers carbonate at the levels you specify.
directly to a cask with priming sugar, yeast and a small amount of hops.
CLEARING YOUR BEER They are served at cellar temperatures (~55F) from either gravity or pulled
using a beer engine. The low volume of carbonation, the added hops and the
Most commercial breweries rely on some sort of filtering device to clear warmer temperatures make these ales truly magnificent. Although not diffi-
their beer before they prime and bottle it. This can be as simple as a high cult to do, real ale does require some additional hardware.
flocculant yeast strain to a complete filtration of the beer. Most of the
Belgian brewers use a type of centrifuge that spins the yeast out. The most OVERVIEW
important thing for you as home brewers is to be aware that this happens. Traditionally these beers were put into beer casks. More recently they are
When you use fresh yeast you want as little of the old yeast into the priming being served out of either firkins (~11gal) or pins (5.5gal). The smaller size
solution as possible. allows them to be consumed quicker which ensures their freshness. During
the 1980s brewers started switching to poly-pins, food-grade collapsible
YEASTING RATES plastic pins, which requires no additional hardware for home consumption.
As with carbonation rates, yeasting rates differ based on tradition. There Its quite difficult to find an actual poly-pin in the US but we do have plenty
are basically 3 camps. The Belgian, the English/American and the German. of equivalents. I prefer to use the collapsible water carrier used for camping
Belgian beers are usually carbonated to a higher level than the rest and as they are FDA approved for food storage. They come in 2.5 and 5.0 gallon
also use more yeast at bottling. The English and Americans are only looking sizes.
for enough yeast to prime their beers. Most of them are around 2-2.4 USE
volumes of CO2 which doesn’t need a lot of extra yeast to do it. English and
American ales are usually bottled at a rate of ~100,000 cells/ml. Traditional All we need to do is treat the polypin as we would any other container.
German beers are primed using ‘speise’ which we’ll get to later and usually After you are sure your beer is completely fermented and has been cleared
bottle at the same rates as the American and English beers. Belgian beers you can rack directly into your polypin. We really want quite a low level of
are much higher at a rate of 1-3,000,000 cells/ml. carbonation so I like to shoot for about 1.8 volumes or so. Yeast at the above
rates. One small change is the addition of a small quantity of hops to this
YEAST NUMBERS pin. Just add .25 to .5 ounce of hops to a hop bag and insert that into your
pin. Get it all mixed in your pin and allow a week or so for carbonation. After
Style Cells per ml Total yeast/ 5gal needed
carbonation, it is of the utmost importance to introduce oxygen into this
English & American ~100,000 cells/ml ~2.0 billion beer at this time. ***PLEASE NOTE - I KNOW THIS GOES AGAINST
German ~100,000 cells/ml ~2.0 billion EVERYTHING YOU’VE BEEN TAUGHT BUT STAY WITH ME! This
Belgian 1-3,000,000 cells/ml ~20 - 60 billion limited oxygen exposure is mandatory to get the true cask flavors. A cask
is basically open to the environment and every pull of the engine draws
We know the approximate amount of yeast per ml.
more air into it. Because we are using a poly-pin, as we draw pins off, they
WHITE LABS - ~100 billion cells & 35ml total = 2.9 billion cells/ml collapse ensuring there is no oxygen exposure. This is the benefit to using
them but a hindrance in this instance. We need to get around this. Here is
WYEAST - ~100 billion cells & 125ml total = 800 million cells/ml how you do it:
DRY YEAST - ~230 billion cells & 11.5 grams = 20 billion cells/gram -- Open spigot and bleed off the extra pressure

*DRY YEAST - ~14 billion cells/ 1/4tsp dry yeast. Add 1/4 dry yeast to 100ml of -- Compress the poly-pin to push out as much of the CO 2 as possible
water and let bloom. Add 15ml of this slurry.
-- Let the weight of the beer pull open the poly-pin and draw in as much air as
possible
YEAST VOLUME
-- Close the spigot when its full. It should feel bloated.
Style Wyeast White labs Dry yeast
-- Give the whole poly-pin a good shake to get the oxygen into the beer.
English & American 3–4 ml 2.5ml ~15ml*
German 3–4 ml 2.5ml ~15ml* -- Wait about a week and serve either by gravity or by beer engine.
Belgian 7–20m 25–75ml .33 tsp–1.0 tsp Its best to store these beers on a downward angle towards the spigot as the
EXAMPLES yeast will settle out of solution and won’t end up in your glass. If you are
having real trouble getting yeast to fall out of solution you can use Isinglass
Its assumed these beers have fermented completely. The priming calcu- at a rate of 1oz/ 5-6 gal (each poly-pin).
lator listed above was used as were the numbers for re-yeasting. Each beers
variables are listed. All ingredients are mixed in bottling bucket and then
bottled or kegged.

PRIMING EXAMPLES - 5 GALLONS

Vol CO2
Style Vessel Temp Amount sugar Vol yeast
wanted
American .66 cups Rice
keg 2.6 65F 2.5ml
lager solids
Wyeast Brown 12oz 3.25oz black .75 ml White
2.2 55F
Porter bottle treacle labs
500ml 3.25oz pils 15ml dry yeast
German Bock 2.5 32F
bottle DME slurry
33cl 177g table
Belgian Tripel 3.3 60F 1tsp dry yeast
bottle sugar
 ADVANCED BOTTLE CONDITIONING
Official NORTHERN BREWER Instructional Document page 3
KRÄUSENING (MIT SPEISE) SPECIAL BUGS
In Germany, the Reinheitsgebot allows only the use of malt, hops, yeast and There has been a lot of interest of late with the use of non-saccharo-
water in brewing. This leaves the problem of carbonating the beer without myces yeast and various ‘bugs’ in beer production. Traditionally most were
the benefit of any regular sugars. What nearly all German brewers do is contaminants that gave a specific character to the beers. The ‘aged’ flavor
add a portion of fermenting beer to the finished beer. The process is called in English stock ales and stouts was found to come from Brettanomyces
‘kräusening’ in that you are taking part of an actively fermenting batch at clausenii (aka B. anomalous). B. lambicus and B. bruxellensis provide the
high kräusen and adding it to a finished batch. This not only provides the main ‘funky’ component to lambics. The bacteria Pediococcus cerevisiae
sugar for carbonation but also the yeast. This technique can be used for and Lactobacillus delbrueckii respectively provided the acid to lambics and
bottles or done in bulk. The latter is practiced in German where the carbon- Berliner weiss. A very simple way to start using these bugs is to use them
ated beer is then filtered before bottling. in your bottling process.
For the home brewer there are basically two ways to accomplish this: BUG CHARACTERISTICS
1) TRADITIONAL - ADD ACTIVELY FERMENTING WORT Style Type of bug Character BU effect
Commercial brewers brew the same recipes over and over. Inasmuch, they B. bruxellensis Yeast barn yard 20bu
always have an actively fermenting beer that is the same as the beer type pineapple, aged
B. clausenii Yeast 20bu
as the one they want to carbonate. This isn’t usually the case for home tobacco
brewers. Lets just say for the sake of argument you are brewing the same B. lambicus Yeast cherry pie 20bu
beer you need to carbonate although any beer will work. If not, the closer L. delbrueckii Bacteria lactic acid 10bu
the new beer to the one you will be carbonating the better. Each beer will P. cerevisiae Bacteria lactic acid 10bu
be slightly different in that its fermentablility will vary from one recipe to
the next. Keep in mind the higher the final gravity of the beer will change PITCHING CHART
the amount of krausen that you add. The higher the FG the less krausen
Style pitch rate per ml Wyeast per package
you will need.
Brett 3,000 to 1million 75 billion
PROCEDURE:
Bacteria 1:4-5 vol of yeast used 10 billion
The amount of krausen to add is dependent on the amount of carbonation
needed and the gravity of the krausen. Use this example as a reference: BRETTANOMYCES
Lets say we have 5 gallons of Oktoberfest sitting at 32F that we need You can substitute regular priming yeast with any of the brett stains and
carbonated. From the priming calculator we see that we need 2.5 volumes still do the same function. The only thing you need to remember is that
of CO2. Our new batch of Oktoberfest is fermenting at high krausen and has brett can ferment some of the dextrins that saccharomyces can not so plan
an SG of 1.038. This means we will need approxiamtely .75qts (700ml) of ahead for that depending on the body of your finished beer and the amount
krausen to carbonate our beer. of priming sugar you will add. Brettanomyces can also eat the sugars (cello-
biose) from the oak. Although the beer will carbonate quite quickly, it will
2) MODIFIED - MAKE A STARTER FROM SAVED WORT take a while for any brett character to develop. It should also be noted that
As home brewers we don’t brew all that regularly and usually like to do your choice of yeast you use to ferment the beer plays a role in the amount
many different recipes. Doing the same beer twice in a row isn’t appealing of brett character that will ultimately develop. Using a plain American ale
to most people. This puts a damper on a traditional kräusen to prime your yeast will give you a lot less character than one that is full of phenolics and
beer. We, however, can do what I call a ‘modified’ kräusen. The procedure is higher alcohols like the Belgian strains. FWIW - Brett usually won’t go below
basically the same as for the traditional method except that you save some 1.006 FG but some strains have been known to go down to 1.002.
of your wort after the boil. We can approximate how much kräusen we will
need using the above methods. I then suggest you double it until you are
BACTERIA
comfortable with the process. Unlike yeast, these bacteria will not actually ferment sugar to produce
carbonation. You will be using them, along with a bottling yeast strain, to
PROCEDURE:
give a unique character to your beer. The biggest hindrance to using these
We will use our Oktoberfest again as an example. After the boil we will save bacteria is the presence of hops. When deciding which beers to put these
2 quarts of wort in a sanitized container. Since this is a lager most people in it is imperative that the BUs are below 10. The farther you get over 10,
either choose to freeze this wort or to simply ‘can’ it in mason jars. When the more likely these bacteria aren’t going to work for you. Traditionally
you are ready to prime your beer all you need to do is basically make a they are pitched at a ratio of 5 parts yeast to 1 part bacteria. It is also not a
starter with this beer. Add the approximate amount of yeast as indicated in good idea to make a starter of these cultures but to add them directly from
the ‘yeast rate’ section. At high kräusen, test the gravity and then do your their packaging. Lactobaccilus can do its job aerobic and anaerobically but
final calculations on the amount to add (this is why we save extra). prefers the latter. Pediococcus is much more an anaerobe but can produce
a good amount of diacetyl.
Lets say we have the same 5 gallons of Schwarzbier sitting at 65F that
we need carbonated. From the priming calculator we see that we need 2.3 BUG EXAMPLES - 5 GALLONS (same pitching rates as above)
volumes of CO2. We canned 2qts of the original boiled wort and has an OG Vol CO2 Amount
Style Temp Vol yeast Vol of bug*
of 1.055. We add 100,000cells yeast/ml and let it start to ferment. At high wanted sugar
krausen this ‘starter’ is at 1.029. When we plug this into our calculator we Berliner 2.5ml 4.75ml L.
3.5 65F 1.5 cups DME
see that we need 1.5qts (~1400ml) of the 2qt starter. weiss Wyeast delbreukii (1:4)
12.5ml B.
KRAUSEN EXAMPLES - 5 GALLONS Brown 3.0oz lambicus &
2.2 55F No yeast
porter brown sugar 12.5ml B.
Type Yeast Temp Krausen S.G. Krausen vol
bruxellensis
Traditional none 32F 1.038 .75qt (700ml) Belgian 6.25oz 25ml B.
3.3 60F No yeast
Modified 2.5ml Wyeast 65F 1.029 1.5qt (~1400ml) Tripel table sugar clausenii
125g 25ml ~1ml
Orval* 3.3 40F
Corn sugar Wyeast B. bruxellensis

*1mill cells/ ml yeast and 3,000 cells/ml brett WYEAST Bacteria - ~10 billion cells &
100ml = 100 million cells/ ml. Brett - ~75 billion cells & 100 ml = 750 million cells/ ml