Brown Ale Yeast List

For a master list of all beer yeasts, check out my primer on yeast

Brown Ale

Like IPAs, this too is becoming an ever broadening category. Now you can find hoppy and bitter brown ales along maltier, nuttier versions. Brown ales are a surprisingly blank canvas to work from, with perhaps only the colour being (somewhat) a constant among all variations. Brown ales might not get all the glory and attention that IPAs get right now, but you really can’t beat a delicious brown ale. Give it a try for your next brew, using one of these yeast strains.

Wyeast American Ale 1056

  • Type: Liquid
  • Flocculation: Low/Med
  • Attenuation: 73-77%
  • Temperature: 60-72°F, 15-22°C
  • Flavour: Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.

Wyeast American Ale II 1272

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 72-76%
  • Temperature: 60-72°F, 15-22°C
  • Flavour: With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

Wyeast British Ale 1098

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 73-75%
  • Temperature: 64-72°F, 18-22°C
  • Flavour: This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).

Wyeast British Ale II 1335

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 73-75%
  • Temperature: 63-75°F, 17-24°C
  • Flavour: A classic British ale profile with good flocculation and malty flavour characteristics. It will finish crisp, clean and fairly dry.

Wyeast Thames Valley Ale 1275

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 72-76%
  • Temperature: 62-72°F, 16-22°C
  • Flavour: This strain produces classic British bitters with a rich, complex flavour profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.

Wyeast Thames Valley Ale II 1882-PC

  • Type: Liquid
  • Flocculation: High
  • Attenuation: Medium
  • Temperature: 60-70°F, 15-21°C
  • Flavour: This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete. Seasonal Availability.

Wyeast West Yorkshire Ale 1469

  • Type: Liquid
  • Flocculation: High
  • Attenuation: Low
  • Temperature: 64-72°F, 18-22°C
  • Flavour: This strain produces ales with a full chewy malt flavour and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

Wyeast Whitbread Ale 1099

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 68-72%
  • Temperature: 64-74°F, 18-24°C
  • Flavour: A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.

Wyeast British Cask Ale 1026-PC

  • Type: Liquid
  • Flocculation: Med/High
  • Attenuation: Medium
  • Temperature: 63-72°F, 18-22°C
  • Flavour: A great choice for any cask conditioned British Ale. Produces nice malt profile with a hint of fruit. Finishes dry and slightly tart.

Wyeast English Special Bitter 1768-PC

  • Type: Liquid
  • Flocculation: High
  • Attenuation: Low
  • Temperature: 64-72°F, 18-22°C
  • Flavour: Similar to 1968, slightly less flocculent. Produces light fruit ethanol aroma. Mild malt with a neutral soft finish. Very clean. Seasonal Availability.

Wyeast London Ale 1028

  • Type: Liquid
  • Flocculation: Low/Med
  • Attenuation: 73-77%
  • Temperature: 60-72°F, 15-22°C
  • Flavour: A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

Wyeast London Ale III 1318

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 71-75%
  • Temperature: 64-74°F, 18-23°C
  • Flavour: Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

Wyeast London ESB Ale 1968

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 67-71%
  • Temperature: 64-72°F, 18-22°C
  • Flavour: A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

Wyeast Northwest Ale 1332

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 67-71%
  • Temperature: 65-75°F, 18-24°C
  • Flavour: One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity.

Wyeast Ringwood Ale 1187

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 68-72%
  • Temperature: 64-74°F, 18-23°C
  • Flavour: A top cropping yeast strain with unique fermentation and flavour characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

White Labs American Ale Yeast Blend WLP060

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 72-80%
  • Temperature: 68-72°F, 20-22°C
  • Flavour: This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same ‘clean/neutral’ flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.

White Labs Bedford British Ale WLP006

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 72-80%
  • Temperature: 65-70°F, 18-21°C
  • Flavour: Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.

White Labs British Ale WLP005

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 75-80%
  • Temperature: 68-75°F, 18-21°C
  • Flavour: This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

White Labs Burton Ale WLP023

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 69-75%
  • Temperature: 68-73°F, 20-22°C
  • Flavour: From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s, bitters, and pales. Excellent in porters and stouts.

White Labs California Ale V WLP051

  • Type: Liquid
  • Flocculation: Med/High
  • Attenuation: 70-75%
  • Temperature: 66-70°F, 18-21°C
  • Flavour: From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

White Labs California Ale WLP001

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 73-80%
  • Temperature: 68-73°F, 20-23°C
  • Flavour: This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

White Labs East Coast Ale WLP008

  • Type: Liquid
  • Flocculation: Low/Med
  • Attenuation: 70-75%
  • Temperature: 68-73°F, 20-23°C
  • Flavour: This “Brewer Patriot” strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.

White Labs English Ale WLP002

  • Type: Liquid
  • Flocculation: Very High
  • Attenuation: 63-70%
  • Temperature: 65-68°F, 18-20°C
  • Flavour: A classic ESB strain from one of England’s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

White Labs Essex Ale Yeast WLP022

  • Type: Liquid
  • Flocculation: Med/High
  • Attenuation: 71-76%
  • Temperature: 66-70°F, 18-21°C
  • Flavour: Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

White Labs French Ale WLP072

  • Type: Liquid
  • Flocculation: Med/High
  • Attenuation: Low
  • Temperature: 63-73°F, 17-23°C
  • Flavour: Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers. Available May-June.

White Labs London Ale WLP013

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 67-75%
  • Temperature: 66-71°F, 19-22°C
  • Flavour: Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

White Labs Pacific Ale WLP041

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 65-70%
  • Temperature: 65-68°F, 18-20°C
  • Flavour: A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.

White Labs Whitbread Ale WLP017

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 67-73%
  • Temperature: 66-70°F, 19-21°C
  • Flavour: Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

Brewferm Top

  • Type: Dry
  • Flocculation: Med/High
  • Attenuation: NA
  • Temperature: 64-77°F, 17-25°C
  • Flavour: Universal top-fermenting beer yeast.

East Coast Yeast British Mild Ale ECY18

  • Type: Liquid
  • Flocculation: Low
  • Attenuation: Low
  • Temperature: 60-68°F, 15-20°C
  • Flavour: Limited availability. This yeast has a complex, woody ester profile and is typically under-attenuating (does not ferment maltotriose) leaving a malt profile with a slight sweetness that is perfect for milds, bitters, or “session ales”.

Coopers Pure Brewers’ Yeast

  • Type: Dry
  • Flocculation: High
  • Attenuation: High
  • Temperature: 68-80°F, 20-26°C
  • Flavour: Clean, round flavour profile.

Muntons Premium Gold

  • Type: Dry
  • Flocculation: High
  • Attenuation: High
  • Temperature: 57-77°F, 14-25°C
  • Flavour: Clean balanced ale yeast for 100% malt recipes.

Muntons Standard Yeast

  • Type: Dry
  • Flocculation: High
  • Attenuation: High
  • Temperature: 57-77°
  • Flavour: Clean well balanced ale yeast.

Mangrove Jack Newcastle Dark Ale Yeast

  • Type: Dry
  • Flocculation: Medium
  • Attenuation: Medium
  • Temperature: 64-72°F, 17-22°C
  • Flavour: This is a top-fermenting strain well suited for fermenting British ales, particularly dark and full bodied ales, mild brown ales and Scottish Heavy ales. Selected to not over attenuate, this strain will stop short of the low end gravities exhibited by other yeast strains. Dark fruity esters are pronounced when fermented at the appropriate temperature. Care should be take to adjust hop bitterness to ensure it suits the ester character and complements the fuller bodied finish.

Lallemand  CBC-1 (Cask and Bottle Conditioning)

  • Type: Dry
  • Flocculation: Low/Med
  • Attenuation: NA
  • Temperature: 59-77°F, 15-25°C
  • Flavour: CBC-1 has been especially selected for it’s refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavours therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers.

Lallemand Nottingham

  • Type: Dry
  • Flocculation: High
  • Attenuation: High
  • Temperature: 57-70°F, 14-21°C
  • Flavour: The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavour of malt & hops to develop..

Lallemand Windsor (British Ale)

  • Type: Dry
  • Flocculation: Low
  • Attenuation: Medium
  • Temperature: 64-70°F, 17-21°C
  • Flavour: Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.

Fermentis Safale S-04

  • Type: Dry
  • Flocculation: High
  • Attenuation: 79%
  • Temperature: 59-75°
  • Flavour: English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Specially adapted to cask-conditioned brews and fermentation in cylindoconical tanks.

Fermentis US-05

  • Type: Dry
  • Flocculation: Medium
  • Attenuation: 77-81%
  • Temperature: 59-75°
  • Flavour: American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

Siebel Inst. American Ale BRY 96

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: High
  • Temperature: 64-72°F,
  • Flavour: This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavour which has been well accepted in a number of breweries.