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	40
Strong Bitter	29
Best Bitter	18
American IPA	18
Irish Red Ale	15
American Porter	15
American Amber Ale	14
Imperial Stout	11
Ordinary Bitter	10
American Pale Ale	10
Blonde Ale	9
British Golden Ale	8
Extra Special/Strong Bitter (ESB)	8
Dark Mild	8
Oatmeal Stout	7
American Brown Ale	7
Oatmeal Stout	7
American Stout	6
Northern English Brown	5
Double IPA	5
Sweet Stout	5
Irish Stout	5
Scottish Export	5
Mild	5
English Porter	4
Special/Best/Premium Bitter	4
English IPA	4
Brown Porter	3
Fruit and Spice Beer	3
Sweet Stout	3
Standard/Ordinary Bitter	3
Southern English Brown	3
Dry Stout	3
Russian Imperial Stout	2
Alternative Grain Beer	2
Pre-Prohibition Porter	2
American Wheat Beer	2
American Light Lager	2
American Pale Ale	2
Specialty IPA: Black IPA	2
American IPA	2
Specialty IPA: New England IPA	2
American Amber Ale	2
Specialty Fruit Beer	2
English IPA	2
Irish Extra Stout	2
Robust Porter	2
Irish Red Ale	2
Kentucky Common	2
English Barleywine	2
Australian Sparkling Ale	1
Old Ale	1
Strong Scotch Ale	1
British Strong Ale	1
Spice, Herb, or Vegetable Beer	1
Braggot	1
Winter Seasonal Beer	1
American Strong Ale	1
English Cider	1
Specialty IPA: Red IPA	1
Mixed-Style Beer	1
Tropical Stout	1
German Leichtbier	1
Burton Ale	1
Scottish Light	1
Bière de Garde	1
International Pale Lager	1