BREWING.IT/ yeast

English Ale I

Liquid Ale yeast from Escarpment Labs.

LabEscarpment Labs· Ale · Liquid

Specs

Attenuation
63–71%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–21°C
64–70°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Very high
How readily the yeast clumps together and drops clear once fermentation winds down.

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

Fuller's (WLP002)
English Ale I = WLP002

Potential substitutes for English Ale I

Usually used in

English Ales

Common questions

What is the English Ale I equivalent?
WLP002 English Ale Yeast — the same strain from another lab, the Fuller's (WLP002) strain.
What is English Ale I's attenuation?
63–71% apparent attenuation.
What temperature should I ferment English Ale I at?
18–21°C is the recommended range.
What beer styles is English Ale I good for?
English Ales.
What can I substitute for English Ale I?
SafAle S-04, 1968 London ESB Ale, A09 Pub, and OYL-016 Extra Special (formerly British Ale VIII).
Brew with English Ale I
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