WHC Lab - Old English- 11 gr
Product number:
5016800
Manufacturer:
WHC Lab
Product information "WHC Lab - Old English- 11 gr"
Introducing WHC Old English: Unlock the Legacy of a Classic English Ale Yeast.
This Dried Nottingham yeast pays homage to the revered English Ale yeast, exhibiting high attenuation, low ester formation, and an impressive ABV tolerance. Originating from Hales Brewery in Seattle, with speculated ties to Gales Brewery in the UK, this strain is a top-fermenting marvel that shines in pale ales, ambers, porters, and stouts.
Key Characteristics:
- Origin: Hales Brewery in Seattle via Gales Brewery UK (unconfirmed)
- Attenuation: High, ensuring a dry finish
- Ester Formation: Low, contributing to a clean fermentation profile
- ABV Tolerance: High, making it suitable for a range of beer styles
Brewing Recommendations:
- Oxygenation/Rehydration: May not be needed for generation zero, but can be beneficial
- Krausen: Produces a robust top krausen; use of antifoam and/or leaving more headspace is recommended
Recommended Beer Styles:
- Amber Ale
- Pale Ales
- Porters
- Stouts
Comparative Strains:
- Lallemand Nottingham, Wyeast 1187 Ringwood, WLP005 British Ale Yeas, Safale S-04
Specifications:
- Floculation: Medium-High
- Attenuation: 76-80%
- Temperature: 18-22°C
- ABV Tolerance: 14%
- Pitch Rate: 0.5-1g per Litre
Properties "WHC Lab - Old English- 11 gr"
| Attenuation: | Medium |
|---|---|
| Fermentation type: | top fermentation |
| Recommended fermentation temperature: | 18-22°C |
| Yeast type: | Dry |
Manufacturer "WHC Lab"
Ballinree House, Prospect Upper, Newcastle, Co. Wicklow, Ireland
info@whclab.com
+353 89 406 8622
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