CellarScience - English - Yeast

Type: Ales

Form: Dry

Flocculation: High

Laboratory: cellar science

Attenuation: 75%

Alcohol Tolerance: High

Minimum Temperature: 59°F

Maximum Temperature: 70°F

Most Used In:

Style	Recipes
British Brown Ale	32
Strong Bitter	26
American IPA	14
Best Bitter	11
American Amber Ale	11
American Porter	10
Irish Red Ale	9
Imperial Stout	9
American Pale Ale	7
Ordinary Bitter	7
Extra Special/Strong Bitter (ESB)	6
Blonde Ale	6
British Golden Ale	5
English Porter	4
American Pale Ale	4
Dark Mild	4
American Stout	4
Double IPA	4
Scottish Export	4
Northern English Brown	4
Oatmeal Stout	4
Oatmeal Stout	4
Fruit and Spice Beer	3
American Brown Ale	3
Sweet Stout	3
Irish Stout	3
Special/Best/Premium Bitter	2
Brown Porter	2
Alternative Grain Beer	2
Specialty IPA: New England IPA	2
English Barleywine	2
Irish Red Ale	2
American Light Lager	2
Mild	2
English IPA	2
Specialty Fruit Beer	2
Winter Seasonal Beer	2
Specialty IPA: Black IPA	1
English Cider	1
Kentucky Common	1
Burton Ale	1
Tropical Stout	1
German Leichtbier	1
Russian Imperial Stout	1
Scottish Light	1
American Strong Ale	1
American Wheat Beer	1
Pre-Prohibition Porter	1
Bière de Garde	1
Southern English Brown	1
Standard/Ordinary Bitter	1
International Pale Lager	1
Mixed-Style Beer	1
Robust Porter	1
Irish Extra Stout	1
Specialty IPA: Red IPA	1