Description
A yeast and enzyme blend that enhances aromatics and esters, perfect for New England, hazy and fruit forward IPAs. Select enzymes improve aroma and flavor from late hop and fruit additions.
Characteristics:
Aroma – Aroma from dry hop additions will be enhanced along with aroma from any fruit additions made during fermentation. The moderate, well-balanced ester profile from this yeast will complement the character from New World hops very well whilst also bringing out some malt character.
Flavor/Mouthfeel – This yeast ferments clean and relatively neutral, with the moderate, well-balanced ester profile adding subtle complexity. Beers fermented with this yeast have a moderately dry finish but will retain a good level of mouthfeel to prevent them from being too thin.
Higher ABV Beers – With a good alcohol tolerance of up to 10 % ABV, this yeast works particularly well in stronger IPA styles. Higher ABV beers will retain a good level of body without being too heavy.
Strain: Saccharomyces cerevisiae
Attenuation: 74-82%
Flocculation: Medium-High
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 64°F – 72°F
Use: Beer
Styles:
New England IPAs
Juicy IPAs
Hazy IPAs
American IPAs
American Pale Ales
Others
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