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Irish Ale

 

Irish Ale
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Attenuation: 
69.00-74.00
Flocculation: 
Medium to High
Alcohol Tolerance: 
Medium - High (8 - 12%)
Optimum Fermentation Temperature: 
65.00-68.00
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NZ$ 17.50
WLP004
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