1056 American Ale
Liquid Ale yeast from Wyeast.
Lab
Wyeast· Ale · Liquid · 1056
Wyeast· Ale · Liquid · 1056Specs
Attenuation
73–77%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
16–22°C
61–72°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-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 1056 American Ale
Usually used in
Pale AlesAmber AlesIPAsBrown Ales & Double IPA
Common questions
- What is the 1056 American Ale equivalent?
- Cali Ale and A07 Flagship — the same strain from other labs, the Chico (American Ale) strain.
- What is 1056 American Ale's attenuation?
- 73–77% apparent attenuation.
- What temperature should I ferment 1056 American Ale at?
- 16–22°C is the recommended range.
- What beer styles is 1056 American Ale good for?
- Pale Ales, Amber Ales, IPAs, and Brown Ales & Double IPA.
- What can I substitute for 1056 American Ale?
- SafAle US-05, WLP001 California Ale Yeast, OYL-004 West Coast Ale I, and A30 Corporate.
Brew with 1056 American Ale
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