1007 German Ale Yeast.
Probable origin: Dusseldorf, Germany
Beer Style: Alt beer, American style wheat beers
Commercial examples may include: St. Stan Alt, Schlosser Alt,
Frankenheim Alt, and Pinkus Alt
Unique properties - True top cropping yeast, low ester formation, broad
temperature range affects styles. Will ferment cold; 55° F range, (13° C)
producing lager characteristics including sulfur production. Style is noted
for dry, crisp characteristics. Fermentation at higher temperatures (70-75° F,
21-24° C) may produce some mild fruitiness. Extremely poor flocculating yeast,
generally remains significantly in suspension without treatment or filtration.
Pad filtration is often difficult. Brewer's benefit from DE filtration or
centrifuging. Maturation: Beers mature fairly rapid, even when cold
fermentation is used. Low or no detectable diacetyl, alcohol tolerance
approximately 11% ABV. Flocculation - low; apparent attenuation 73-77%.
(55-68° F, 13-20° C)
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