Description

White Labs WLP011 European Ale:

Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.

Attenuation: 65-70%
Flocculation: Medium
Optimum Fermentation Temperature: 65-70°F (18-21°C)
Alcohol Tolerance:  Medium (5-10%)