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	89
Scottish Export	85
Scottish Heavy	59
Strong Scotch Ale	40
Scottish Light	31
Irish Red Ale	22
American Amber Ale	17
American IPA	17
American Porter	16
Scottish Heavy 70/-	13
Russian Imperial Stout	10
American Brown Ale	9
Winter Seasonal Beer	9
American Stout	7
American IPA	7
American Light Lager	7
British Brown Ale	7
English Porter	7
Imperial Stout	6
American Pale Ale	6
English Barleywine	5
Old Ale	5
Spice, Herb, or Vegetable Beer	5
Double IPA	5
Experimental Beer	5
English IPA	5
Oatmeal Stout	5
Sweet Stout	5
Oatmeal Stout	4
Specialty IPA: Black IPA	4
Fruit Beer	4
Clone Beer	3
Robust Porter	3
American Stout	3
Strong Bitter	3
Blonde Ale	3
American Strong Ale	3
Dark Mild	3
Irish Red Ale	3
Old Ale	3
Spice, Herb, or Vegetable Beer	3
Scottish Light 60/-	3
American Amber Ale	3
Baltic Porter	2
Specialty Wood-Aged Beer	2
Northern English Brown	2
Kentucky Common	2
Blonde Ale	2
Specialty IPA: Red IPA	2
Specialty Smoked Beer	2
Altbier	2
Other Smoked Beer	2
Extra Special/Strong Bitter (ESB)	2
American Barleywine	2
Witbier	2
Sweet Stout	2
Irish Stout	2
British Golden Ale	2
Best Bitter	2
Specialty IPA: New England IPA	2
Ordinary Bitter	2
Mild	2
American Barleywine	2
British Strong Ale	2
Special/Best/Premium Bitter	1
Foreign Extra Stout	1
Classic American Pilsner	1
North German Altbier	1
Braggot	1
Dry Stout	1
Foreign Extra Stout	1
Specialty IPA: White IPA	1
American Pale Ale	1
Traditional Bock	1
Scottish Export 80/-	1