A very neutral strain even when fermented in higher gravity worts and warmer temperatures. Tangy citrus and pine hops aromas will be enhanced, as well as toasted and dark malt aromas.
FLAVOR/MOUTH FEEL CHARACTERISTICS:
Beers fermented with this strain will finish dry and crisp. This strain is at its best in hop prominent american style ales. Very light ales may turn out a bit stripped, thin or astringent if care is not taken with the mash temperature and avoiding over-extraction. Acidity is moderately high, boosting hop flavors and creating a clipped finish.
HIGHER ALCOHOL BEERS:
Remaining very neutral, this strain excels in strong ales with simple malt bills. Alcohol will be a dominant flavor and aroma constituent, and may be quite warming but not harsh.
- STRAIN CLASSIFICATION: Saccharomyces cerevisiae
- RECOMMENDED TEMPERATURE RANGE: 18-23°C
- PERFORMANCE CHARACTERISTICS: (5- high, 1- low)
- ATTENUATION: 4
- FLOCCULATION RATE: 4
- COMPACTION: 3
- VIABLE YEAST CELLS >5 x 109 cells per gram
- DRY WEIGHT: 93 – 96%