Description

Escarpment Laboratories English Ale I yeast

A classic English ale yeast, fermenting and flocculating quickly. Attenuation depends on your mash temperature and duration.  This yeast leaves residual sugars and accentuates malt character. Suitable for production of most English ale styles.

Flocculation: Very high
Attenuation: 63 - 71%
Temperature: 18 - 22°C
Alcohol Tolerance: Medium
Diastatic (STA1): No

Flavour Profile: Strawberry jam, toasty

Suitable Beer Style: English Ale, Bitter, Strong British Ale, Stout, Porter

Availability: September, October, November, December

Possible Substitutes

• White Labs WLP002 English Ale yeast
• Wyeast 1968 London ESB Ale yeast
• Imperial Yeast A09 - Pub Ale Yeast
• Lallemand London English Style (ESB) yeast
• Fermentis Safale S-04 yeast