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Imapact of yeast on ABV

Does the type of yeast I use in a recipe dictate the ABV of the final product? Or is it solely based on the gravity?

yeast will have some affect on ABV, but gravity is the most signifigant factor.

yeast have different attenuation levels that will ferment the beer to final gravity. BUT wort composition and OG are the real determining factor.

Yeast type/health/amount, along with grist, and mashing temps will all contribute to your ABV. But yes, your grain bill (grist) and mashing temps are the largest factors.

The exception to all the above correct answers is if you are trying to maximize ABV. Then, the alcohol tolerance of the yeast will determine how far the fermentation goes. It is not commonly used in beer, but in fruit wines and meads you will often pick yeast based in part on the alcohol tolerance in order to get the correct level of residual sweetness without having it be too alcoholic.

[quote=“S.Scoggin”]yeast will have some affect on ABV, but gravity is the most signifigant factor.

yeast have different attenuation levels that will ferment the beer to final gravity. BUT wort composition and OG are the real determining factor.[/quote]

And not just the original gravity, but the fermentability.

ETA: oopps! You said wort composition!

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