British Ale II

Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.

Yeast Characteristics

Styles:
American Brown Ale
Brown Porter
Cream Ale
Dry Stout
English Barleywine
English IPA
Extra Special/Strong Bitter (English Pale Ale)
Foreign Extra Stout
Irish Red Ale
Northern English Brown Ale
Special/Best/Premium Bitter
Standard/Ordinary Bitter


Flocculation: High
Attenuation: 73-76%
Temperature Range: 63-75° F
Alcohol Tolerance: approximately 10% ABV