1010 American Wheat
Liquid Wheat yeast from Wyeast.
Lab
Wyeast· Wheat · Liquid · 1010
Wyeast· Wheat · Liquid · 1010Specs
Attenuation
74–78%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
14–23°C
57–73°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
≈10% 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.
Potential substitutes for 1010 American Wheat
Usually used in
American HefeweizenWheatCream AleKolschAltbier & Lager
Common questions
- What is 1010 American Wheat's attenuation?
- 74–78% apparent attenuation.
- What temperature should I ferment 1010 American Wheat at?
- 14–23°C is the recommended range.
- Does 1010 American Wheat produce phenolics (clove and spice)?
- No. 1010 American Wheat is POF-negative (phenolically clean), so it won't throw clove or spice.
- What beer styles is 1010 American Wheat good for?
- American Hefeweizen, Wheat, Cream Ale, Kolsch, and Altbier & Lager.
- What can I substitute for 1010 American Wheat?
- OYL-002 American Wheat and WLP320 American Hefeweizen Ale Yeast.
Brew with 1010 American Wheat
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