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American IPA
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Hefeweizen
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Yeast
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SafAle US-05 (78–82% atten)
SafAle S-04 (72–78% atten)
SafBrew T-58 (70–80% atten)
California Ale (WLP001) (73–80% atten)
American Ale (Wyeast 1056) (73–77% atten)
Trappist Ale (WLP500) (75–80% atten)
London ESB Ale (Wyeast 1968) (67–71% atten)
English Ale (WLP002) (63–70% atten)
London Ale III (Wyeast 1318) (71–75% atten)
London Ale (WLP013) (67–75% atten)
American Ale II (Wyeast 1272) (72–76% atten)
California V Ale (WLP051) (70–75% atten)
American Wheat (Wyeast 1010) (74–78% atten)
American Hefeweizen (WLP320) (70–75% atten)
Belgian Abbey Ale II (WLP530) (75–80% atten)
Belgian Saison (Wyeast 3724) (76–80% atten)
Belgian Saison III (WLP585) (70–74% atten)
Belgian Style Ale Blend (WLP575) (74–80% atten)
Trappist High Gravity (Wyeast 3787) (75–80% atten)
Belgian Wit Ale (WLP400) (74–78% atten)
SafLager W-34/70 (80–84% atten)
Pilsen Lager (Wyeast 2007) (71–75% atten)
Bavarian Lager (Wyeast 2206) (73–77% atten)
German Lager (WLP830) (74–79% atten)
Southern German Lager (WLP838) (68–76% atten)
Czech Pilsner Lager (Wyeast 2278) (70–74% atten)
Brettanomyces bruxellensis (WLP650) (75–85% atten)
Brettanomyces claussenii (WLP645) (75–80% atten)
Lactobacillus plantarum (0–5% atten)
Pediococcus damnosus (0–5% atten)
Roeselare Ale Blend (Wyeast 3763) (75–85% atten)
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