1007 German Ale
Liquid Ale yeast from Wyeast.
Lab
Wyeast· Ale · Liquid · 1007
Wyeast· Ale · Liquid · 1007Specs
Attenuation
73–77%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
13–20°C
55–68°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Low
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈11% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for 1007 German Ale
Usually used in
WheatBerliner WeisseAltbierKolschLagers & Gose
Common questions
- What is the 1007 German Ale equivalent?
- G02 Kaiser — the same strain from another lab, the German Ale / Kölsch (1007) strain.
- What is 1007 German Ale's attenuation?
- 73–77% apparent attenuation.
- What temperature should I ferment 1007 German Ale at?
- 13–20°C is the recommended range.
- Does 1007 German Ale produce phenolics (clove and spice)?
- No. 1007 German Ale is POF-negative (phenolically clean), so it won't throw clove or spice.
- What beer styles is 1007 German Ale good for?
- Wheat, Berliner Weisse, Altbier, Kolsch, and Lagers & Gose.
- What can I substitute for 1007 German Ale?
- WLP036 Dusseldorf Alt Ale Yeast and SafAle K-97.
Brew with 1007 German Ale
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