English Ale
Malty and lightly fruity, finishing higher than an American strain and leaving body behind. Flocculates hard, so it needs rousing if it stalls.
Apparent attenuation
68-75%
68% - 75%
Fermentation
18-21 C
18C - 21C
Flocculation
High
Drops hard and early. Rouse it if the gravity stalls above target.
On a 1.050 wort
1.012-1.016
the finishing gravity its range implies, or 4.5-4.9% ABV
The same organism, different labels
SafAle S-04
Wyeast 1968
White Labs WLP002
Labs do not confirm each other’s provenance and these are not guaranteed identical. They are close enough to plan a batch around, which is what the list is for.
Find this strainWhere it belongs
- Best Bitter
- English Porter
- Ordinary Bitter
Pitching it
One fresh sachet or a healthy starter is enough for an ordinary-gravity ale. Above about 1.060, build a starter or pitch two: under-pitching produces fusel alcohol that no amount of conditioning removes.
Other ale strains
American Ale
73-80%Clean and neutral, the workhorse for anything where the hops or malt should do the talking. Ferments reliably and drops reasonably clear.
California Ale V
70-76%The chalky, high-flocculating cousin of the standard American strain. Leaves slightly more body and drops so hard the beer is bright without filtering.
London Ale III
70-75%The hazy IPA strain: enormous stone-fruit esters, low flocculation, and a slick body that suits a beer built on oats. Stalls if it gets cold, and sulks if you rouse it late.
Nottingham
77-82%Clean, fast, dry and almost unreasonably tolerant of low temperatures: it will ferment respectably at 13C, which makes it the cheapest way to fake a lager.
Yorkshire Ale
67-72%The Timothy Taylor strain: a soft, stone-fruit character and a very low attenuation that leaves a bitter tasting full at 4%. Needs rousing or it stops early.
Irish Ale
71-75%Slightly tart and dry with a light diacetyl that suits roast malt. The strain that makes an Irish stout taste Irish rather than English.