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	94
Scottish Export	85
Scottish Heavy	59
Strong Scotch Ale	44
Scottish Light	30
Irish Red Ale	24
American Porter	17
American Amber Ale	17
American IPA	17
Scottish Heavy 70/-	14
Russian Imperial Stout	10
American Brown Ale	10
Winter Seasonal Beer	10
American IPA	8
American Pale Ale	8
American Stout	7
American Light Lager	7
British Brown Ale	7
English Porter	7
Imperial Stout	6
English Barleywine	5
Spice, Herb, or Vegetable Beer	5
Double IPA	5
Old Ale	5
Experimental Beer	5
English IPA	5
Oatmeal Stout	5
Sweet Stout	5
Specialty IPA: Black IPA	4
Oatmeal Stout	4
Strong Bitter	4
Blonde Ale	4
Fruit Beer	4
Clone Beer	3
Robust Porter	3
American Stout	3
American Strong Ale	3
Irish Red Ale	3
Dark Mild	3
Old Ale	3
Spice, Herb, or Vegetable Beer	3
Scottish Light 60/-	3
American Amber Ale	3
British Strong Ale	2
Altbier	2
Other Smoked Beer	2
Extra Special/Strong Bitter (ESB)	2
Foreign Extra Stout	2
Specialty Smoked Beer	2
American Barleywine	2
Specialty IPA: Red IPA	2
Witbier	2
Sweet Stout	2
Blonde Ale	2
Irish Stout	2
Kentucky Common	2
Northern English Brown	2
American Barleywine	2
Mild	2
Specialty Wood-Aged Beer	2
Scottish Export 80/-	2
Specialty IPA: New England IPA	2
Best Bitter	2
British Golden Ale	2
Baltic Porter	2
Alternative Grain Beer	1
Traditional Bock	1
Classic American Pilsner	1
Foreign Extra Stout	1
Specialty IPA: White IPA	1
North German Altbier	1
Special/Best/Premium Bitter	1
Ordinary Bitter	1
Braggot	1
Dry Stout	1
American Pale Ale	1