London Ale III
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.
Apparent attenuation
70-75%
70% - 75%
Fermentation
18-22 C
18C - 22C
Flocculation
Medium
Drops reasonably over a week or two in the cold.
On a 1.050 wort
1.012-1.015
the finishing gravity its range implies, or 4.6-4.9% ABV
The same organism, different labels
Wyeast 1318
White Labs WLP013 (related)
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
- Hazy IPA
- British Golden Ale
- American Pale Ale
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.
English Ale
68-75%Malty and lightly fruity, finishing higher than an American strain and leaving body behind. Flocculates hard, so it needs rousing if it stalls.
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.