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	304
American Pale Ale	273
American IPA	160
American IPA	69
Blonde Ale	35
Double IPA	29
Ordinary Bitter	22
English IPA	18
Strong Bitter	17
Imperial IPA	16
Dry Stout	16
American Amber Ale	14
Best Bitter	12
British Golden Ale	10
Specialty IPA: White IPA	10
American Stout	9
British Brown Ale	9
Standard/Ordinary Bitter	8
Berliner Weisse	8
Imperial Stout	7
Special/Best/Premium Bitter	7
American Pale Ale	7
Dark Mild	6
Sweet Stout	6
Brown Porter	5
Extra Special/Strong Bitter (ESB)	5
Oatmeal Stout	5
Russian Imperial Stout	5
American Porter	5
Berliner Weisse	4
English IPA	4
British Strong Ale	4
Specialty IPA: Black IPA	4
Witbier	3
Irish Stout	3
Mixed-Style Beer	3
Specialty Fruit Beer	3
Specialty IPA: Red IPA	3
Old Ale	3
Mild	3
Oatmeal Stout	2
International Pale Lager	2
Foreign Extra Stout	2
American Lager	2
Experimental Beer	2
Scottish Light	2
Witbier	2
Robust Porter	2
Braggot	2
California Common Beer	2
American Brown Ale	1
Irish Red Ale	1
Fruit Beer	1
Sweet Stout	1
Foreign Extra Stout	1
Belgian Tripel	1
American Strong Ale	1
American Light Lager	1
Altbier	1
English Porter	1
American Barleywine	1
English Barleywine	1
Mixed-Fermentation Sour Beer	1
Gose	1
Clone Beer	1
Brett Beer	1
Northern English Brown	1
American Stout	1