1203 Burton IPA.
The revival of interest in historic and classic English IPA styles calls for a specialized yeast. This fresh yeast blend highlights hop bitterness and aroma while still allowing full expression of authentic water profiles and pale malts. Low to moderate ester level can be manipulated through fermentation temperature and pitching rate. Palate finish is typically neutral to mildly fruity with some maltiness. Good flocculation characteristics make this an excellent candidate for cask conditioning.
Attenuation – 71-74%
Flocculation – Medium – High
Optimum Ferment Temp. – 64-74°F
Alcohol Tolerance – 10% ABV
Note: Manufactured October – December. Could be available through June.