The Yeast Bay - Vermont Ale - Yeast

Type: Ale

Form: Liquid

Flocculation: Med/Low

Laboratory: The Yeast Bay

Attenuation: 78.5%

Alcohol Tolerance: n/a

Minimum Temperature: 64°F

Maximum Temperature: 72°F

Most Used In:

Style	Recipes
American IPA	1,042
American IPA	417
American Pale Ale	252
Double IPA	237
Imperial IPA	226
Specialty IPA: New England IPA	201
American Pale Ale	161
American Light Lager	67
Specialty IPA: White IPA	40
English IPA	37
American Wheat Beer	29
Specialty IPA: Red IPA	25
Blonde Ale	23
No Profile Selected	21
American Amber Ale	20
Specialty IPA: Black IPA	19
American Wheat or Rye Beer	18
Berliner Weisse	18
Specialty IPA: Rye IPA	13
Experimental Beer	13
American Porter	13
Imperial Stout	12
American Stout	10
Extra Special/Strong Bitter (ESB)	10
Blonde Ale	9
American Amber Ale	9
Berliner Weisse	9
Russian Imperial Stout	8
Fruit Beer	8
American Strong Ale	8
Sweet Stout	8
Strong Bitter	7
Mixed-Fermentation Sour Beer	7
Foreign Extra Stout	7
Best Bitter	6
Robust Porter	6
English Barleywine	6
Standard/Ordinary Bitter	6
California Common Beer	6
Mixed-Style Beer	6
Specialty IPA: Belgian IPA	5
British Golden Ale	5
American Brown Ale	5
Clone Beer	4
American Stout	4
Dark Mild	4
Scottish Export	3
Saison	3
Old Ale	3
Ordinary Bitter	2
Cream Ale	2
Classic Style Smoked Beer	2
Sweet Stout	2
Specialty Smoked Beer	2
English Porter	2
Brett Beer	2
Belgian Pale Ale	2
Foreign Extra Stout	2
American Brown Ale	2
Specialty Beer	2
Mild	2
Oatmeal Stout	2
Belgian Blond Ale	1
Spice, Herb, or Vegetable Beer	1
Bohemian Pilsener	1
Irish Stout	1
Southern English Brown	1
British Brown Ale	1
Kölsch	1
Wheatwine	1
Bière de Garde	1
Wood-Aged Beer	1
Irish Red Ale	1
California Common	1
Belgian Dubbel	1
Weissbier	1
Fruit Lambic	1
American Barleywine	1
Specialty IPA: Brown IPA	1
Belgian Pale Ale	1
North German Altbier	1
Kölsch	1
Fruit Lambic	1
Special/Best/Premium Bitter	1

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The Yeast Bay - Vermont Ale

Most Used In: