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
Russian Imperial Stout	10
Winter Seasonal Beer	9
American Brown Ale	9
American Pale Ale	8
American IPA	7
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
Old Ale	3
American Amber Ale	3
Spice, Herb, or Vegetable Beer	3
British Strong Ale	2
Other Smoked Beer	2
Altbier	2
American Barleywine	2
Specialty Smoked Beer	2
Specialty IPA: Red IPA	2
American Barleywine	2
Blonde Ale	2
Best Bitter	2
Sweet Stout	2
Kentucky Common	2
Northern English Brown	2
Witbier	2
Irish Stout	2
Mild	2
Ordinary Bitter	2
Specialty Wood-Aged Beer	2
Specialty IPA: New England IPA	2
British Golden Ale	2
Extra Special/Strong Bitter (ESB)	2
Baltic Porter	2
Scottish Export 80/-	1
Traditional Bock	1
Special/Best/Premium Bitter	1
Foreign Extra Stout	1
Classic American Pilsner	1
Foreign Extra Stout	1
Specialty IPA: White IPA	1
North German Altbier	1
Braggot	1
Dry Stout	1
American Pale Ale	1