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	88
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/-	12
Russian Imperial Stout	10
American Brown Ale	9
Winter Seasonal Beer	9
American Light Lager	7
American Stout	7
British Brown Ale	7
English Porter	7
American IPA	7
American Pale Ale	6
Imperial Stout	6
Old Ale	5
Oatmeal Stout	5
English IPA	5
Double IPA	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
Strong Bitter	3
Clone Beer	3
Robust Porter	3
American Strong Ale	3
Irish Red Ale	3
American Stout	3
Dark Mild	3
Blonde Ale	3
Kentucky Common	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
Blonde Ale	2
Specialty IPA: Red IPA	2
Specialty Smoked Beer	2
Altbier	2
Other Smoked Beer	2
Extra Special/Strong Bitter (ESB)	2
Witbier	2
American Barleywine	2
Sweet Stout	2
Irish Stout	2
British Strong Ale	2
British Golden Ale	2
Specialty IPA: New England IPA	2
American Barleywine	2
Best Bitter	2
Mild	2
Ordinary Bitter	2
Scottish Export 80/-	1
Traditional Bock	1
American Pale Ale	1
Dry Stout	1
Braggot	1
North German Altbier	1
Foreign Extra Stout	1
Classic American Pilsner	1
Foreign Extra Stout	1
Special/Best/Premium Bitter	1
Specialty IPA: White IPA	1