We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Yeast Test Recipe

back to search Back to Search  Style Details 

Yeast Test Recipe

back to search Back to Search  Style Details 

Beer Style: American Pale Ale  (10A)
Recipe Type: extract
Yield: 5 US gallons

American Pale Ale


This is a 7-gallon recipe that was divided into 7 1-gallon fermenters for the purpose of testing different yeasts. Fermentation was carried out at 75-85 degrees. Best results were obtained with Edme ale yeast which was well-rounded and slightly sweet. Some diacetyl, but nice balance. Whitbread ale yeast was lighter and crisper, but had a poorer head and some esters. CWE ale yeast was very dry but had a good head and no esters---fermentation was frighteningly fast.


  • 6.6 pounds, M&F light unhopped malt extract
  • 3/4 pounds, M&F light unhopped spray
  • 3/4 pound, crystal malt
  • 1 teaspoon, gypsum
  • 2 ounces, clusters hops (boil)
  • 1/2 ounce, cascades hops (finish)
  • ale yeast

Click to Print Recipe


This is a 7-gallon recipe. Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract. Boil.