WHC Lab - Saturated Fruity NEIPA Yeast - Yeast

Type: Ales

Form: Dry

Flocculation: Medium

Laboratory: whc

Attenuation: 75%

Alcohol Tolerance: High

Minimum Temperature: 66°F

Maximum Temperature: 72°F

Most Used In:

Style	Recipes
Specialty IPA: New England IPA	343
American Pale Ale	286
American IPA	179
American IPA	70
Blonde Ale	39
Double IPA	31
Ordinary Bitter	22
Dry Stout	19
English IPA	18
Imperial IPA	16
American Amber Ale	15
Strong Bitter	15
Best Bitter	12
Specialty IPA: White IPA	12
British Golden Ale	11
American Stout	9
British Brown Ale	9
Imperial Stout	8
Standard/Ordinary Bitter	8
Berliner Weisse	8
Special/Best/Premium Bitter	7
American Pale Ale	7
Dark Mild	6
Russian Imperial Stout	6
Sweet Stout	6
American Porter	5
Oatmeal Stout	5
Brown Porter	5
British Strong Ale	4
Extra Special/Strong Bitter (ESB)	4
Berliner Weisse	4
English IPA	4
Specialty IPA: Black IPA	4
Witbier	3
Specialty Fruit Beer	3
Specialty IPA: Red IPA	3
Mild	3
Old Ale	3
Mixed-Style Beer	3
Irish Stout	3
California Common Beer	2
Oatmeal Stout	2
International Pale Lager	2
Foreign Extra Stout	2
American Lager	2
Experimental Beer	2
Mixed-Fermentation Sour Beer	2
Scottish Light	2
Witbier	2
Braggot	2
Robust Porter	2
American Light Lager	1
Irish Red Ale	1
American Brown Ale	1
Sweet Stout	1
German Leichtbier	1
Fruit Beer	1
American Strong Ale	1
Foreign Extra Stout	1
Belgian Tripel	1
Altbier	1
English Porter	1
American Barleywine	1
English Barleywine	1
Gose	1
Clone Beer	1
Brett Beer	1
Northern English Brown	1
American Stout	1