Imperial Yeast - A31 Tartan - Yeast

Type: Ale

Form: Liquid

Flocculation: Medium

Laboratory: Imperial Yeast

Attenuation: 72.5%

Alcohol Tolerance:

Minimum Temperature: 65°F

Maximum Temperature: 70°F

Most Used In:

Style	Recipes
Wee Heavy	90
Scottish Export	86
Scottish Heavy	58
Strong Scotch Ale	44
Scottish Light	31
Irish Red Ale	22
American IPA	17
American Amber Ale	17
American Porter	16
Scottish Heavy 70/-	13
Winter Seasonal Beer	10
Russian Imperial Stout	10
American Brown Ale	9
American IPA	8
American Pale Ale	8
American Light Lager	7
British Brown Ale	7
English Porter	7
American Stout	7
Imperial Stout	6
Old Ale	5
English IPA	5
Double IPA	5
Oatmeal Stout	5
Spice, Herb, or Vegetable Beer	5
English Barleywine	5
Sweet Stout	5
Experimental Beer	5
Specialty IPA: Black IPA	4
Oatmeal Stout	4
Fruit Beer	4
Blonde Ale	4
Robust Porter	3
Dark Mild	3
Irish Red Ale	3
American Strong Ale	3
Strong Bitter	3
Scottish Light 60/-	3
Clone Beer	3
American Stout	3
American Amber Ale	3
Old Ale	3
Spice, Herb, or Vegetable Beer	3
Specialty Smoked Beer	2
Baltic Porter	2
Best Bitter	2
American Barleywine	2
American Barleywine	2
Other Smoked Beer	2
Altbier	2
Sweet Stout	2
Specialty IPA: Red IPA	2
Blonde Ale	2
Kentucky Common	2
Northern English Brown	2
Specialty Wood-Aged Beer	2
Scottish Export 80/-	2
British Strong Ale	2
Extra Special/Strong Bitter (ESB)	2
British Golden Ale	2
Specialty IPA: New England IPA	2
Mild	2
Irish Stout	2
Witbier	2
Special/Best/Premium Bitter	1
Foreign Extra Stout	1
Classic American Pilsner	1
Ordinary Bitter	1
Braggot	1
Dry Stout	1
North German Altbier	1
Foreign Extra Stout	1
Specialty IPA: White IPA	1
Traditional Bock	1
American Pale Ale	1