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.

Type: Ale Yeast

Minimum Attenuation: 65%

Maximum Attenuation: 70%

Flocculation: Medium

Minimum Fermentation Temperature: 65°F (18°C)

Maximum Fermentation Temperature: 70°F (20°C)

Alcohol Tolerance: Medium