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Home Brew Ingredients

The Brewer's Apprentice has a huge selection domestic and imported home brewing ingredients including malted grains, malt extracts, brewing sugars, hops, yeast, flavorings, as well as various spices, chemicals and additives. Below we've provided a general informational guide to most of the ingredients we carry, organized by ingredient type. For a full listing of all our available ingredients, for prices, or to order online visit our Online Store or stop by our store in Freehold, NJ! For more info, feel free to call us at 732-863-9411.

Malted Grains | Malt Extract & Sugars | Hops | Yeast | Flavorings | Additives


Malted Grains

Dry Yeast

Fermentis SafAle S-04 (Whitbread Strain)
Ale yeast. A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers. Optimum fermentation temperature range: 59° to 75°F.

Fermentis SafAle S-05 (Chico Strain)
Ale yeast. A ready-to-pitch dry American ale yeast. Safale US-05 produces well balanced beers with low diacetyl and a very clean, crisp end palate. Optimum fermentation temperature range: 59° to 75°F.

Fermentis SafBrew S-33 (EDME Strain)
Ale yeast. A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.).. Optimum fermentation temperature range: 59° to 75°F.

Fermentis Saflager-23
Lager yeast. Used by western European commercial breweries. Produces clean lagers with a hint of fruity esters. This lager yeast is ideal for homebrewers becuase of its ability to ferment at room temperature without releasing excessive sulphurs. Optimum fermentation temperature range: 50° to 68°F


White Labs Liquid Yeast

Ale

California Ale
WLP001. 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. Attenuation: 73-80%. Flocculation: Medium. Optimum Fermentation Temperature: 68-73°F. Alcohol Tolerance: High.

English Ale
WLP002. 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, & will leave some residual sweetness. Attenuation: 63-70%. Flocculation: Very High. Optimum Fermentation Temperature: 65-68°F. Alcohol Tolerance: Medium.

Irish Ale
WLP004. This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Attenuation: 69-74%. Flocculation: Medium to High. Optimum Fermentation Temperature: 65-68°F. Alcohol Tolerance: High.

British Ale
WLP005. 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. Attenuation: 67-74%. Flocculation: High. Optimum Fermentation Temperature: 65-70°F. Alcohol Tolerance: Medium.

Dry English Ale
WLP007. Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80%. Flocculation: Medium to High. Optimum Fermentation Temperature: 65-70°F. Alcohol Tolerance: High.

London Ale
WLP013. 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. Attenuation: 67-75%. Flocculation: Medium. Optimum Fermentation Temperature: 66-71°F. Alcohol Tolerance: Medium.

Burton Ale
WLP023. 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 & pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts. Attenuation: 69-75%. Flocculation: Medium. Optimum Fermentation Temperature: 68-73°F. Alcohol Tolerance: Medium.

Edinburgh Ale
WLP028. Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. Attenuation: 70-75%. Flocculation: Medium. Optimum Fermentation Temperature: 65-70°F. Alcohol Tolerance: Medium-High.

German Ale / Kölsch
WLP029. From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Attenuation: 72-78%. Flocculation: Medium. Optimum Fermentation Temperature: 65-69°F. Alcohol Tolerance: Medium.

Super High Gravity Ale
WLP099. Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. Attenuation: >80%. Flocculation: Medium. Optimum Fermentation Temperature: 65-69°F. Alcohol Tolerance: Very High.

Hefeweizen Ale
WLP300. This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. Attenuation: 72-76%. Flocculation: Low. Optimum Fermentation Temperature: 68-72°F. Alcohol Tolerance: Medium.

Belgian Wit Ale
WLP400. Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74-78%. Flocculation: Low to Medium. Optimum Fermentation Temperature: 67-74°F. Alcohol Tolerance: Medium.

Trappist Ale
WLP500. From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 75-80%. Flocculation: Medium to Low. Optimum Fermentation Temperature: 65-72°F. Alcohol Tolerance: High.

Abbey Ale
WLP530. Used to produce Trappist style beers. Similar to WLP500, but less fruity & more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels & trippels. Attenuation: 75-80%. Flocculation: Medium. Optimum Fermentation Temperature: 66-72°F. Alcohol Tolerance: High.

Belgian Ale
WLP550. Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. Attenuation: 78-85%. Flocculation: Medium. Optimum Fermentation Temperature: 68-78°F. Alcohol Tolerance: High.

Belgain Saison Ale
WLP565. Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75%. Flocculation: Medium. Optimum Fermentation Temperature: 68-75°F. Alcohol Tolerance: Medium.

Belgian Golden Ale
WLP570. From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Attenuation: 73-78%. Flocculation: Low. Optimum Fermentation Temperature: 68-75°F. Alcohol Tolerance: High.


Lager

Pilsner Lager
WLP800. Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. Attenuation: 72-77%. Flocculation: Medium to High. Optimum Fermentation Temperature: 50-55°F. Alcohol Tolerance: Medium.

Czech Budejovice Lager
WLP802. Pilsner yeast from Southern Czech Republic. Produces dry & crisp lagers, with low diacetyl production. Attenuation: 75-80%. Flocculation: Medium. Optimum Fermentation Temperature: 50-55°F. Alcohol Tolerance: Medium.

San Francisco Lager
WLP810. This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. Attenuation: 65-70%. Flocculation: High. Optimum Fermentation Temperature: 58-65°F. Alcohol Tolerance: Medium-High.

Oktoberfest / Märzen Lager
WLP820. This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. Attenuation: 65-73%. Flocculation: Medium. Optimum Fermentation Temperature: 52-58°F. Alcohol Tolerance: Medium-High.

German Bock Lager
WLP833. This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen. Attenuation: 74-79%. Flocculation: Medium. Optimum Fermentation Temperature: 50-55°F. Alcohol Tolerance: Medium.


The Brewer's Apprentice, Inc. ~ Route 33 (Business), Suite 4, Freehold, NJ 07728 ~ 732-863-9411
Store Hours: Monday, Wednesday - Friday: 1pm - 8pm ~ Saturday & Sunday: 10am - 4pm

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