Hops and malt aromas are enhanced and will tend toward earthy, nutty, orange peel, and mild spice. Esters will be nearly absent in normal strength beers fermented cool; below 20°C (68°F).
Beers fermented with this strain will finish dry, and very light beers will not be thin or watery. Acidity will be low, and mouth feel will be light and soft on the palate with a smooth non astringent texture. As this strain is highly flocculent and resilient and not prone to autolysis, it is excellent for cask or bottle conditioning.
HIGHER ALCOHOL BEERS:
Ester formation will be slightly elevated in higher alcohol beers. The character of the esters will be pleasant with ripe apple and pear dominating, along with faint banana. Beer will be dry, but a perception of malt sweetness will survive in the aftertaste along with malt character and complexity. Alcohol should be warming, not hot.
Recommended for: IPA, Porter, Imperial Stout
|Alcohol Tolerance||ABV 10%|
|Dosage||20 liters | OG 1.050 - more = 2 packs|
|Liquid / Dry||Dry Yeast|
|Yeast Strain||Saccharomyces cerevisiae|
|Temperature||16 - 22°C|
|Attenuation||77 - 82%|
|Storage instructions||in cooler|
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